Smokey Double Pulled Pork Loaded Tortilla Chips
with Corn Salsa & Cheddar Cheese
- Milk
- Wheat
- Gluten
- Eggs
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
Nachos? Did someone say nachos? They can’t be too far away, we can smell the alluring aroma of pulled pork, seasoned and tossed with grated carrot. Is that glow from a baby leaf and tomato salsa? It is! We’ve found the nachos and they’re ready to be eaten. Enjoy!
Ingredients
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
400 g
Pulled Pork
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Leaves
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1
Carrot
1 sachet
All-American Spice Blend
1 tin
Sweetcorn
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Slice mini flourtortillas into
quarters.
• Grate carrot. Finely chop baby leaves. Drain sweetcorn.
Little cooks: Older kids, under adult supervision can help grate the carrot.
• Place nacho chips on a lined oven tray (don’t worry if they overlap). Turn with olive oil and season with salt.
• Bake until lightly golden and crispy, 8-10 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 3-4 minutes.
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add All-American spice blend and pulled pork and cook until fragrant, 2 minutes.(cook in batches if your pan is getting crowded).
• Add BBQ sauce and the water, stirring, until well combined, 1 minute. Season to taste.
• Meanwhile, combine corn, baby leaves and a drizzle of white wine vinegarand olive oil in a large bowl. Season to taste.
• Divide nacho chips between plates and top with pulled pork mixture.
• Top with salsa and sprinkle over shredded Cheddar cheese.
• Dollop with the mayonnaise to serve. Enjoy!
TIP: Serve the nacho chips on the side if you prefer!
