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nICOLA SMITH
Mum of three with a full-time career, Nicola’s conscious about creating nutritious, budget-friendly meals that make family life easier. Has become a specialist in filling the freezer with wholesome dishes that can be reheated in a snap — saving time, reducing stress, and keeping everyone well fed.
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Nugent & Andrea Jewellers
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BOLAGNESE
GRAIN FREE + GLUTEN FREE
"Quick and easy!" That's our motto when it comes to weeknight dinners during the school/work week, but then we add in a third descriptor: Delicious! That's what makes us adore these Quesadillas Al Pastor. They're quick, easy, AND delicious. ¡Buen Provecho!
INGREDIENTS
Clear (RECIPE EXTENSION)
1 Pork Tenderloin (about 1-1.5 lbs.), sliced
1 packet Siete Al Pastor Seasoning
2 Tbsp Wollundry Grove EVOO
½ Pineapple, peeled & diced
½ White Onion, diced
½ Cilantro, chopped
1½ - 2 Limes, juiced
Sea Salt, to taste
1 pack Siete Almond Flour Tortillas
2 cups Queso Oaxaca, Monterey Jack, or Non-Dairy Cheese, shredded
PRODUCTS USED
DIRECTIONS
STEP 1
Heat a medium cast iron skillet over medium high heat. In a bowl, season the sliced pork with the All Pastor seasoning and oil. Stir the meat to fully coat and place in the preheated pan to cook. Once cooked through, set the meat aside.
STEP 2
To make the quick pineapple pico de gallo, stir together pineapple, onion, cilantro, limes, and salt.
STEP 3
Preheat a separate cast iron skillet over medium heat.
Step 4
Build quesadillas by layering one almond flour tortilla, a sprinkle of cheese, pork, more cheese, and a second tortilla.
Step 5
Cook each quesadilla on the skillet until lightly browned and warmed through. Cut into wedges and serve with the pineapple pico.
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