Cheesy Chipotle Pulled Pork Quesadillas
with Avocado Corn Salsa & Sour Cream
How cheesy is too cheesy? Trick question - there’s no such thing as too cheesy! These quesadillas are packed with a smokey chipotle pulled pork filling, as well as lots and lots of melty Cheddar. Go on, have a bite and see how far you can make that gooey cheese stretch.
The quantities provided above are averages only.
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
Red Onion
1
Avocado
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
200 g
Pulled Pork
1
Capsicum
1 sachet
Tex-Mex Spice Blend
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame. )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice capsicum. • Finely chop onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum and onion, stirring, until softened, 5 minutes.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Add pulled pork, Tex-Mex spice blend, tomato paste and mild chipotle sauce and cook until fragrant, 2 minutes. • Add the water, then stir to combine. Cook until heated through, 1 minute.
• Arrange mini flourtortillas over a lined oven tray. • Divide the pork mixture between tortillas, spooning it over one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula.
Little cooks: Take charge of assembling the quesadillas!
• Brush or spray tortillas 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 toward the quesadillas.
TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
• Slice avocado in half, scoop out flesh and finely chop. Drain sweetcorn. • Wipe out and return frying pan to high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to medium bowl. • To the corn, add avocado, a drizzle of white wine vinegar and olive oil. Combine and season to taste.
TIP: Cover the pan with a lid if the kernels are ‘popping’ out.
• Divide cheesy chipotle pulled pork quesadillas between plates. • Top with avocado corn salsa and a dollop of sour cream. Tear over coriander. Enjoy!
