My Arizona upbringing has taught me to love 3 things: excruciatingly hot weather, perfect desert sunsets, and Mexican food. The last one is my kryptonite, and there is almost nothing I love more than a cheesy green chile smothered burrito with a side of corn tortilla chips and salsa. Unfortunately, his meal is also probably a large contribution to my post-high school weight gain, so here we are. Trying to find a healthy alternative to foods that are just meant to be unhealthy. I am always trying to make healthier Mexican foods, and this is one of my favorites. Bell peppers stuffed with all my favorites in a burrito, but in a much healthier (and less greasy) shell.
Confession: I want Mexican food almost all the time. There is nary a moment at which I am not 100% down for a plate of nachos and a frozen margarita. It’s as though my rosewater-drinking foodie self’s alter-ego is a wild Tex-Mex diva living la vida loca 24/7.
This soup has the rich, spicy, and tangy flavor profile of a plate of nachos, and even comes with a deeply satisfying hit of black beans, cilantro, and sour cream.
And when I want a hyper-flavorful tomato experience in the middle of winter, I have the luxury of opening a fragrant can of Muir Glen’s Organic Fire Roasted Tomatoes. These babies have saved me more than once in a kitchen pinch, serving as the quintessence of everything tomato, distilled at its peak for year-round concocting.
1 small chilli - diced
6 chopped tomatoes
1tsp worcestershire sauce
A pinch of salt
A pinch of sugar
- Preheat the oven to 220℃/Gas mark 7
-Put Pork shoulder into a roasting dish. Mix the salt, sugar, paprika and pepper, rub half the mix onto the pork and place in the oven for 20mins.
-Reduce the temperature to 125℃/Gas mark 2 and cook for 5-6 hours followed by a further 20minutes at 220℃. Then allow to rest for 60 minutes.
-Pull the meat off the bone using two forks and mix with remaining seasoning. Mix garnish ingredients.
-Add generous amounts of pulled pork to each tortilla wrap with as much cheese and garnish as required. Roll up/fold place under a hot grill untill warmed.
-Mix the salsa ingredients and serve with the quesadillas with a nice crunchy green salad.
PORK - Rich in magnesium, which helps keep muscles strong
TOMATOES - Help with metabolism of amino acids, aiding muscle repair after a work out and packed pull of healthy vitamins.
SHALLOTS - High in manganese and quercetin, helping fight inflammation and protect bones and skin.
WHOLEMEAL TORTILLA - Low GI providing long lasting slow release carbohydrate keeping you feeling fuller and energised for longer.