|
This healthy, fast and easy to make baked scone cake recipe makes a great breakfast, lunch or dinner side dish, desert, or main course for all ages. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
1 cup roast pork leftovers, diced
1 1/2 cups canned hot chili
1 tbsp. cilantro, chopped
1 cup frozen corn niblets, defrosted
1 cup Jalapeno Havarti cheese, grated
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend pork leftovers, chili, cilantro and Jalapeno Havarti cheese until smooth. Fold in vegetables.
Cut scone in half horizontally. Spoon on pork mixture and spread across evenly like filling a cake. Press on scone lid firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
| 
