Chipotle Pulled Pork Loaded Tortilla Chips

Name: Chipotle Pulled Pork Loaded Tortilla Chips with Tomato & Charred Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 tin sweetcorn; 1 carrot; 1 tomato; 6 Mini Flour Tortillas; ½ cup water; 1 packet enchilada sauce; 1 packet pulled pork; 1 tsp brown sugar; 30 g butter; drizzle white wine vinegar; 1 packet mayonnaise

with Tomato & Charred Corn Salsa

4.0(5)

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Calories

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Protein

24.6g protein

Total

25 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Gluten(Wheat)
Milk
Eggs
May contain traces of allergens
Fish
Wheat
Traces of Cashew
Almond
Sesame
Soy

Nachos? Did someone say nachos? They can’t be too far away, we can smell the alluring aroma of enchilada pork, seasoned and tossed with grated carrot. Is that glow from a charred corn salsa and sour cream? It is, we’ve found the nachos and they’re ready to be eaten. Enjoy!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 tin

sweetcorn

carrot

tomato

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 packet

enchilada sauce

1 packet

pulled pork

1 packet

mayonnaise

(Contains: Eggs, May contain traces of allergens, Fish, Wheat, Traces of Cashew, Almond, Sesame, Soy; )

Not included in your delivery

olive oil

½ cup

water

1 tsp

brown sugar

30 g

butter

(Contains: Milk; )

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3302 kJ

Fat46.2 g

of which saturates21.1 g

Carbohydrate68.4 g

of which sugars19.5 g

Dietary Fibre9.8 g

Protein24.6 g

Sodium2194 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

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 200°C/180°C fan-forced. • Drain sweetcorn. Grate carrot. Roughly chop tomato. Cut mini flourtortillas into wedges. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.

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

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until softened, 3-4 minutes. • Add the water, enchilada sauce and pulled pork and cook, breaking up with a spoon, until heated through, 2-3 minutes. • Add the brown sugar and butter and stir until combined. Season with pepper. • Meanwhile, add tomato a drizzle of white wine vinegar and olive oil to the charred corn. Season with salt and pepper.

• Place tortilla wedges in a single layer on a lined oven tray. Drizzle or brush with olive oil. Bake tortilla wedges until lightly golden and crispy, 8-10 minutes.

TIP: If the tortilla wedges don't fit in one layer, divide them over two oven trays.