Quick American-Style Beef & Pork Quesadillas
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Quick American-Style Beef & Pork Quesadillas

Quick American-Style Beef & Pork Quesadillas

with Charred Corn Salsa & Onion Chutney

It’s the classic quesadillas again except we’re spicing things up with our fan favourite All-American spice to coat the rich beef and pork mince. Make it a little cheesy and add a golden corn salsa to tie it all together.

Tags:
Kid Friendly
Allergens:
Sulphites
Gluten
Milk
Egg

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

Carrot

1 packet

baby leaves

1 tin

Sweetcorn

½

Onion

1

Courgette

1 packet

Beef & Pork Mince

1 sachet

All-American Spice Blend

1 packet

Onion Chutney

(Contains Sulphites; )

1 packet

Tomato Paste

6

Mini Flour Tortillas

(Contains Gluten; )

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

mayonnaise

(Contains Egg; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3666 kJ
Fat44.9 g
of which saturates17.5 g
Carbohydrate72.3 g
of which sugars22.3 g
Dietary Fibre15.7 g
Protein43 g
Sodium1736 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan
Baking Paper
Baking Tray

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. Roughly chop baby leaves. Drain sweetcorn. Thinly slice onion (see ingredients). Slice courgette into half-moons. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

2
2

• Return the frying pan to high heat with a drizzle of olive oil. Cook beef & pork mince, carrot, onion and courgette, breaking up mince with a spoon, until just browned, 4-5 minutes. • Add All-American spice blend, onion chutney and tomato paste and cook, stirring, until fragrant, 1 minute. • Add a splash of water and cook, stirring, until combined, 1-2 minutes.

3
3

• Arrange mini flour tortillas on a lined oven tray. Divide the mince filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose the filling and press down with a spatula. Brush or spray with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.

4
4

• Meanwhile, to the bowl with charred corn, add baby leaves and a drizzle of white wine vinegar and olive oil. Toss to combine, then season to taste. • Divide American-style beef and pork quesadillas between plates. Top with charred corn salsa. • Serve with mayonnaise. Enjoy!