Ingredients

Pork:

2 pork loin steaks, chops or shoulder steaks (~240-300g)

Large handful coriander

2 large cloves garlic

Juice & zest of 2 limes

2tbsp white winer vinegar

Salt & Pepper

Beans:

1 400g tin black beans + their juice

2 large cloves garlic minced

Chicken stock pot/cube

2-3tbsp double cream

Avocado Crema:

1 avocado

Juice 1 lime

1 large clove garlic

100ml sour cream or creme fraiche

Quesadillas:

2 large flour tortillas

1/2 white onion diced

60g grated cheddar*

60g low moisture mozzarella grated (see notes)*

*Cheese amounts are not set in stone – please use as much as you’d like

Method

1. Prepare the pork – you want the pork to be no thicker than 1.5cm. If it is thicker, lay down cling film, lay the pork on top and then another layer of cling film and flatten the pork using a the flat side of a tenderiser or rolling pin to real 1.5cm or less.
2. Make the marinade for the pork by adding all the ingredients, bar the pork, to a blender and blending until no large lumps are left. Combine the pork and marinate in a bowl or bag and refrigerate for 6-24 hours. Remove the pork from the fridge about an hour before cooking to reach room temperature for more even cooking.
3. Next up, the refried beans. Heat a splash of olive oil in a small sauce pan over medium heat. Add the garlic and fry until golden.
4. Add the beans, their liquid, the chicken stock and ~half a tin of water to the pan. Bring to the boil and reduce for 15-20 mins until about 1/3 of the liquid remains. You could reduce for more or less time depending on how thick you like your beans – I like mine a little thinner.
5. Smash the beans using a potato masher until your desired texture. This is optional, but I like to stir through a little double cream to get a more luxurious texture. If using, add the cream bit by bit, tasting after each addition until it reaches your desired texture and taste. Season to taste with salt and pepper and set aside
6. Make the avocado crema – add all ingredients to a food processor or blender and blend until smooth. Cover with cling film, you want the cling film to touch the surface to avoid any browning. Set aside in the fridge until ready to use
7. Now to cook the pork. Coat the bottom of a cast iron (ideally, but other frying pans will work) and heat over medium high heat. Once hot, add the pork steaks. Cook for 2-3 mins each side until cooked through. Be sure to check there is no pinkness left in the middle – cooking time will depend on your hob, pan and steak thickness.
8. Rest the pork for 5-10 mins under foil, then cut the steak into 1cm cubes.
9. Now it’s time to assemble the quesadillas. Put a large, dry pan over medium low heat and add the first tortilla. Fill one half of the tortilla as follows: a layer of beans, cheddar, chopped onion, pork, mozzarella. Fold over the tortilla and press down.
10. Cook until golden brown, flip and cook the other side. A good hint for flipping is to place a plate on top of the frying pan, flip the quesadilla onto the plate then slide it back into the pan.
11. Repeat to make the second the second quesadilla.
12. Chop into thirds and serve with the avocado crema for dipping.

Note: In the UK we can’t get blocks of low moisture mozz so we have to use the grated stuff. In this case you’ll need to wash the mozzarella to get rid of the starch (this is used to stop the cheese sticking to itself, but it’ll also stop you getting a nice melt). Put the cheese into a sieve and rinse under cold water until the water runs clear. Spread the cheese in a thin layer onto paper towels and leave to dry.