Quick Cheesy Tex-Mex Pork Quesadillas
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Quick Cheesy Tex-Mex Pork Quesadillas

Quick Cheesy Tex-Mex Pork Quesadillas

with Slaw & Sour Cream

Oops, we've done it again – pulled out all the stops to create a weekday favourite filled with exciting flavours we know you love! Dinner tonight is easy, breezy and very cheesy, with a tender pork filling seasoned in our fan-favourite Tex-Mex spice blend.

Tags:
Over 30g protein
Allergens:
Gluten(Wheat)
•Milk

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

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 stalk

celery

2 clove

garlic

1 packet

pork mince

1 sachet

Tex-Mex spice blend

1 packet

tomato paste

1 tsp

brown sugar

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

6

Mini Flour Tortillas

(Contains Gluten(Wheat); )

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

Shredded Cabbage Mix

1 packet

sour cream

(Contains Milk; )

Not included in your delivery

olive oil

¼ cup

water

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2988 kJ
Calories714 kcal
Fat33.7 g
of which saturates17.9 g
Carbohydrate56.7 g
of which sugars17.1 g
Dietary Fibre12 g
Protein41.5 g
Sodium1216 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 Tray
•Baking Paper

Cooking Steps

1
1

• Preheat oven to 200°C/180°C fan-forced. • Grate carrot. Finely chop celery and garlic. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until browned, 3-4 minutes.

TIP: For best results, drain excess oil from the pan before cooking the sauce.

2
2

• Add celery and carrot and cook, stirring, until softened, 4-5 minutes. • Add garlic, Tex-Mex spice blend and tomato paste to the pan and cook until fragrant, 1-2 minutes. • Add the brown sugar and water and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.

3
3

• Arrange mini flour tortillas on a lined oven tray. Divide the pork 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 gently with a spatula. Brush (or spray) the tortillas with a drizzle of olive oil, then 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.

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

4
4

• Meanwhile, combine shredded cabbage mix and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste. • Divide cheesy Tex-Mex pork quesadillas between plates. • Serve with slaw and sour cream. Enjoy!

TIP: Cut the quesadillas into wedges if you prefer!