Easy American BBQ Pulled Pork Quesadillas
with Charred Corn Salsa & Garlic Aioli
It’s the classic quesadillas again except we’re spicing things up with our fan favourite All-American spice to coat the rich pulled pork. Make it a little cheesy and add a golden corn salsa to tie it all together.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1
carrot
1 bag
baby spinach leaves
1 tin
sweetcorn
1 packet
pulled pork
6
Mini Flour Tortillas
(Contains Gluten; )
1 packet
garlic aioli
(Contains Egg, Soy; )
2 clove
garlic
1 sachet
All-American Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
BBQ sauce
Not included in your delivery
olive oil
¼ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Grate the carrot. Roughly chop baby spinach leaves. Drain the sweetcorn. • Heat a large frying pan over high heat. Cook corn 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: Older kids can help out with the can opener under adult supervision.
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 3-4 minutes. • Add garlic, 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.
• Arrange mini flour tortillas on a lined oven tray. Divide pork mixture among 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 baby spinach and a drizzle of white wine vinegar and olive oil to the bowl with charred corn. Season and stir to combine. • Divide charred corn salsa between plates. Top with American BBQ pulled pork quesadillas. • Serve with a dollop of garlic aioli. Enjoy!
Little cooks: Take the lead by combining the ingredients for the salsa!
