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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
6
Mini Flour Tortillas
(Contains Gluten; )
1
carrot
1
tomato
1 packet
baby leaves
1 sachet
All-American Spice Blend
2 packet
pulled pork
1 packet
BBQ sauce
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
mayonnaise
(Contains Egg; )
olive oil
¼ cup
water
drizzle
white wine vinegar
• 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 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 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 and top with pulled pork mixture. • 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!