CHILLI CON CARNE QUESADILLA

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PREP TIME: 10 minutes
COOK TIME: 25 minutes
SERVES: 4

INGREDIENTS

500g of pork mince

1 packet of Old El Paso Chili Con Carne Spice Mix

8 Old El Paso Mini Tortillas

2 Tomatoes, deseeded and diced

½ cup of tomato paste

2 garlic cloves, sliced

1 green chili

½ a red onion, sliced

140g of Ashgrove Hells Gate Tasmanian Havarti with jalapeno cheese

METHOD

Step 1
In a medium frypan over a medium heat saute the pork mince and garlic in a little olive oil until cooked then add the tomato paste.  Cook out the tomato paste for 3 to 5 minutes. Then add the tomato, chili, onion and spice mix cooking for another 5 minutes.

Step 2

Prepare the tortillas by following the packet instructions. Place 1 tortilla in clean medium frypan, spoon the Chili con Carne mixture onto half of the tortilla spread some cheese on top of the chili mixture then fold the tortilla in half to create a semi-circle. Cook the quesadilla over a medium heat until brown then turn over and cook on the other side until the tortillas is golden brown and the cheese has melted. Serve hot