Pulled Pork Quesadillas with Tomato Salsa

Steps

1. Oven grill to high. Bring a medium pot of water to the boil. Bring a full kettle to the boil.
2. Prepare pork & vegetables Keeping pork in bag, add to pot of boiling water and simmer for about 5 minutes. Carefully remove from pot with tongs, remove from pack and place in a large bowl. Finely chop broccoli; thinly slice spinach; grate cheese.
3. Make quesadillas Place broccoli and a pinch of salt in a heat-proof bowl, cover with boiling water and a plate. Leave for 2-3 minutes, until bright green and tender. Drain and add to bowl with pork along with spinach, first measure of BBQ sauce and a drizzle of olive oil. Combine and season.
4. Fill quesadillas Place tortillas on a flat surface. Spoon pork mixture over half of each tortilla and sprinkle with cheese. Fold tortilla over so you end up with eight semicircles. Press these down firmly and brush (or spray) each side with olive oil.
5. Cook quesadillas Using a fish slice for ease, place quesadillas on an oven tray and grill in the middle of the oven for about 2 minutes each side, until golden. Watch quesadillas closely while grilling, to ensure they don’t burn. Cut in half.
6. Make salsa Thinly slice spring onions and dice tomatoes 1cm. Add to a small bowl with a drizzle of olive oil and red wine vinegar. Toss to combine and season to taste. In a small bowl, combine second measure of BBQ sauce and sour cream.
7. Place quesadilla quarters onto plates. Sprinkle over salsa and drizzle over BBQ sour cream.