American Pulled Pork & Bacon Loaded Tortilla Chips
with Spinach & Tomato Salsa
- Milk
- Wheat
- Gluten
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
Ingredients
1
Tomato
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
200 g
Pulled Pork
100 g
Diced Bacon
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1 packet
Baby Spinach Leaves
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1
Carrot
1 sachet
All-American Spice Blend
Nutrition
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Slice mini flour tortillas into quarters. • Grate carrot. Finely chop tomato and baby leaves. 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 diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a plate. • Return frying pan to 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. • Add BBQ sauce and the water, stirring, until well combined, 1 minute. Season to taste.
• Meanwhile, combine tomato, baby leaves and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Divide nacho chips between plates, then top with pulled pork mixture and bacon. • Top with salsa and sprinkle over shredded Cheddar cheese. • Dollop with mayonnaise to serve. Enjoy! TIP: Serve the nacho chips on the side if you prefer!
