[Cluster] NZ American Pulled Pork Loaded Tortilla Chips
with Double Cheese, Spinach & Tomato Salsa
- Milk
- Wheat
- Gluten
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
- Milk
Ingredients
1
Tomato
2 packet
Shredded Cheddar Cheese
(Contains: Milk; )
200 g
Pulled Pork
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
BBQ Sauce
(May be present: Soy, Sesame, Fish, Eggs, Milk)
1
Carrot
1 sachet
All-American Spice Blend
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Slice mini flour tortillas into quarters. • Grate carrot. Finely chop tomato and baby leaves.
Little cooks: Older kids, under adult supervision can help grate the carrot.
• Place nacho chips on a lined oven tray (don’t worry if they overlap). Turn with olive oil and season with salt. • Bake until lightly golden and crispy, 8-10 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 3-4 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add All-American spice blend and pulled pork and cook until fragrant, 2 minutes. • Add BBQ sauce and the water, stirring, until well combined, 1 minute. Season to taste.
If you doubled the Cheddar, serve like the above!
