American BBQ Pulled Pork Quesadillas
with Charred Corn-Tomato 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-tomato salsa to tie it all together.
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
baby spinach leaves
Mini Flour Tortillas
(Contains Gluten; )
(Contains Egg, Soy; )
All-American Spice Blend
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
white wine vinegar
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Roughly chop baby spinach leaves. Cut tomato into bite-sized chunks. Grate the carrot. 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.
• Return the frying pan to 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 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 to the charred corn, along with tomato and a drizzle of white wine vinegar and olive oil. Season and stir to combine. • Divide American BBQ pulled pork quesadillas and charred corn-tomato salsa between plates. • Serve with garlic aioli. Enjoy!
Little cooks: Take the lead by combining the ingredients for the salsa!