New-Meat Quesadilla


  1. Heat two tablespoons of olive oil in a large skillet or frying pan, over medium-high heat. Add the Redefine Pulled Pork, and stir occasionally, until it’s brown (approximately 9 minutes). You may also use the cooking instructions on the product packaging as a guide. 
  2. Remove the cooked pulled new-meat from the heat. Set aside. 
  3. Wipe the skillet clean and put back on the stove. Add 2 tablespoons of olive oil and heat over medium heat. Add the onion and white cabbage, stir for 3 minutes until soft. 
  4. Add the garlic and continue to cook for one minute. Add the cooked pulled pork and stir. Mix to well combined. 
  5. Add smoked paprika, BBQ sauce, salt, and black pepper. Mix well to combine. 
  6. Simmer the cooked mass over medium/low heat until it thickens, about 5-10 minutes until it reaches a nice juicy texture. 
  7. Make a small cut from the center of the tortillas to one of the sides, put the mixed cooked Mexican minced, mozzarella, arugula and peppers, fold it to triangles and put it on toaster until well browned. 
  8. Cut them in half, add sour cream on top. Serve with mixed fresh herbs, tomatoes and cabbage. 
  9. Bon Appetit! 
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4 tbsp. (60 g) olive oil

1 large onion (200 g), diced

1/2 white cabbage (200 g), diced

1 tsp. smoked paprika

3 tsp. (15 g) BBC sauce

1/3 tsp. (2 g) salt

1/4 tsp (1 g) ground black pepper

2 garlic cloves ( 10gr), diced

1/4 tsp. cumin

1/4 tsp. oregano

4 tortillas

1 red bell pepper, sliced

1 cup shredded mozzarella cheese

1 cup arugula leaves

*To make the recipe vegan, use vegan Worcestershire sauce and vegan sour cream and cheese.