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.
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
Ingredients
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(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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!