Test
with Tomato Lime Salsa and Cheddar CheeseTEst
Framgangsmåte
Before starting, preheat the oven to 425°F. Wash and dry all produce.Core, then thinly slice peppers. Peel, then thinly slice the red onion. Finely chop 1 tbsp red onion (dbl for 4 ppl). Toss peppers, sliced onion and half the Southwest Spice Blend with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until softened, 15-17 min.
While veggies roast, zest, then juice lime. Roughly chop cilantro. Halve tomatoes. Combine chopped onion, tomatoes, cilantro, 1/2 tbsp lime juice and 1 tbsp oil (dbl both for 4ppl) in a medium bowl. Season with salt and pepper. Set aside.
Mix sour cream and lime zest in a small bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then pork and remaining Southwest Spice Blend. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
While pork cooks, wrap tortillas in 2 foil packets. Heat in the bottom the of oven, until warm and flexible, 5-6 min. Thinly slice the cucumber into rounds. Whisk together the remaining lime juice, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4ppl) in a large bowl. Add the spring mix and cucumber. Toss to coat.
Fill each tortilla with pork and veggies. Top with salsa, lime crema and cheese. Serve with the salad on the side.
