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Cheesy Garlic Beef, Pork & Chorizo Quesadillas
Cheesy Garlic Beef, Pork & Chorizo Quesadillas

Cheesy Garlic Beef, Pork & Chorizo Quesadillas

with Creamy Pesto Dressing & Corn Salsa

Dinner tonight is easy breezy and very cheesy! A touch of Cheddar cheese sprinkled over saucy beef, pork and chorizo in a filling that will blow you away, is a must for these quesadillas. Drizzle over a fresh and creamy pesto dressing to finish with a smile.

Tags:
Kid Friendly
Allergens:
Milk
Gluten(Wheat)
Soy

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

Total40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

sweetcorn

1

radish

1 packet

beef & pork mince

1 sachet

Garlic & Herb Seasoning

1 packet

tomato paste

1 sachet

beef-style stock powder

6

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

creamy pesto dressing

(Contains: Soy; )

1 packet

Mild Chorizo

Not included in your delivery

olive oil

¼ cup

water

20 g

butter

(Contains: Milk; )

1 tsp

brown sugar

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4924 kJ
Fat76 g
of which saturates31.8 g
Carbohydrate60 g
of which sugars14.8 g
Protein60 g
Sodium2876 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

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • Grate the carrot. Drain the sweetcorn. Thinly slice radish. • Cut mild chorizo into 1cm chunks.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, until browned, 4-5 minutes. • Add beef & pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add carrot and cook, stirring, until softened, 3-4 minutes. • Add garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes. • Add beef-style stock powder, the water, butter and the brown sugar. Simmer, stirring, until slightly thickened, 2-3 minutes.

3
3

• Arrange mini flour tortillas over a lined oven tray. Divide filling between tortillas, spooning it onto 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 with a spatula.

Little cooks: Kids can help fill and fold the quesadillas!

4
4

• Brush or spray tortillas with a drizzle of olive oil. • Bake quesadillas until the cheese has melted and tortillas are golden, 10-12 minutes. • Spoon any overflowing filling back into the quesadillas.

TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

5
5

• Meanwhile, wipe out the frying pan, then return to high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl, then add radish and a drizzle of white wine vinegar and olive oil. Season to taste.

TIP: Cover the pan with a lid if the corn kernels are “popping” out. Little cooks: Take the lead by combining the ingredients for the salsa!

6
6

• Divide cheesy garlic beef, pork and chorizo quesadillas between plates. • Top with corn salsa and serve with creamy pesto dressing. Enjoy!

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