INGREDIENTS
480g pack Australian slow-cooked pork shoulder ready to pull with apple barbecue sauce.
1 corn cob, husks and silks removed.
10 white corn tortillas.
400g can black beans, rinsed, drained.
2 spring onions, thinly sliced.
11/2 cups (180g) coarsely grated tasty cheddar.
METHOD
1. Prepare the pork following packet directions.
2. Meanwhile, heat a barbecue grill or chargrill on high. Cook corn, turning occasionally, for eight minutes or until charred and tender. Use a sharp knife to cut down the side of corn to remove kernels.
3. Preheat a sandwich press (alternatively, heat a large frying pan over medium heat). Place the tortillas on a clean work surface. Place the pork, corn kernels, black beans, spring onion and cheddar over half of each tortilla. Fold in half to enclose filling.
4. Cook the quesadillas, in batches, in the sandwich press for 2-3 mins, or in frying pan for 1-2 mins each side, or until golden brown and heated through. Place on a serving platter.