Chipotle & BBQ Beef Quesadillas
with Charred Corn Salsa & Garlic Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 tin
Sweetcorn
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
packet
Mild Chipotle Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Roughly chop cucumber. Grate the carrot. Drain the sweetcorn.
• 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.
Custom Recipe: If you've swapped your pulled pork to beef mince, cook beef with the carrot, breaking beef up with a spoon, until browned. Continue with step.
• Arrange mini flour tortillas on a lined oven tray. Divide 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 filling and press down with a spatula. 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 into quesadillas.
Little cooks: Kids can help fill and fold the quesadillas!
• Meanwhile, add cucumber and a drizzle of white wine vinegar and olive oil to the bowl of charred corn. Season and stir to combine.
• Divide chipotle and BBQ pulled pork quesadillas and charred corn salsa between plates. • Serve with garlic aioli. Enjoy!
Little cooks: Take the lead by combining the ingredients for the salsa!
