Double Saucy Pulled Pork Loaded Nachos
with Tomato & Charred Corn Salsa
- Wheat
- Gluten
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Nachos? Did someone say nachos? They can’t be too far away, we can smell the alluring aroma of enchilada pork, seasoned and tossed with grated carrot. Is that glow from a charred corn salsa and sour cream? It is, we’ve found the nachos and they’re ready to be eaten. Enjoy!
Ingredients
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1
Tomato
1 tin
Sweetcorn
400 g
Pulled Pork
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1
Carrot
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced.
• Drain sweetcorn. Grate carrot. Roughly chop tomato. Cut mini flour tortillas into wedges.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the corn kernels are popping out.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until softened, 3-4 minutes.
• Add the water, enchilada sauce and pulled pork and cook, breaking up with a spoon, until heated through, 2-3 minutes.
• Add the brown sugar and butter and stir until combined. Season with pepper.
• Meanwhile, add tomato a drizzle of white wine vinegar and olive oil to the charred corn. Season with salt and pepper.
TIP: Cook in batches if your pan is getting crowded.
• Place tortilla wedges in a single layer on a lined oven tray. Drizzle or brush with olive oil. Bake tortilla wedges until lightly golden and crispy, 8-10 minutes.
TIP: If the tortilla wedges don't fit in one layer, divide them over two oven trays.
• Divide tortilla chips between plates.
• Top with saucy pulled pork and tomato and charred corn salsa.
• Dollop over the mayonnaise to serve. Enjoy!
Little cooks: Kids can help build the nachos!
