1 teaspoon chipotle chili powder more or less to your taste
1 teaspoon smoked paprika
4 inch flour tortillas 6-8
1 ripe but firm mango, peeled + diced
1 cup cooked rice or quinoa
2 cups shredded sharp cheddar cheese
CHERRY TOMATO SALSA
2 cup cherry tomatoes
1 jalapeno seeded + chopped
1/4 cup fresh basil chopped
1/4 cup fresh cilantro chopped
Juice from 1/2 a lime
Salt to taste
Heat a large skillet over medium heat and add the olive oil. Add the pork and season with chipotle chili pepper and paprika. Cook, stirring often until the pork is browned all over, about 8 minutes. Remove from the heat. Remove the pork to a plate.
Using the same skillet, over medium heat, add a bit of olive oil. Place 4 tortillas down on a clean counter, sprinkle each with shredded cheddar cheese, then evenly distribute the rice, and top with the chopped mango pieces. Now add the pork, cut into small bite size pieces. Sprinkle with a little more of the cheese. Place the tortilla onto the hot griddle or skillet and cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
Serve with the tomato salsa and sliced avocado.
Combine all ingredients in a bowl and gently toss. Taste and season with salt if needed.
Place pasta in a large skillet or sauté pan and cover with water and a big pinch of salt. Bring to a boil over high heat, stirring occasionally. Boil until just shy of al dente, about 1 minute less than the package instructions recommend.
Meanwhile, heat garlic and 4 tablespoons (60ml) olive oil in a 12-inch skillet over medium heat, stirring frequently, until garlic is softened but not browned, about 3 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften.
Continue to cook until sauce is rich and creamy, about 5 minutes longer. Stir in basil and season to taste with salt and pepper.
When pasta is cooked, drain, reserving 1 cup (240ml) pasta water. Add pasta to sauce and increase heat to medium-high. Cook, stirring and tossing constantly and adding reserved pasta water as necessary to adjust consistency to a nice, creamy flow. Remove from heat, stir in remaining 2 tablespoons (30ml) olive oil, and grate in a generous shower of Parmesan cheese. Serve immediately, passing extra Parmesan at the table.