Double Sweet Chilli 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 quantities provided above are averages only.
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
2 clove
garlic
1
carrot
1 packet
baby leaves
1 tin
sweetcorn
1 sachet
All-American Spice Blend
2 packet
Pulled Pork
½ packet
sweet chilli sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
¼ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Grate carrot. Roughly chop baby leaves. Drain 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 grating the carrot.
• 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 (cook in batches if your pan is getting crowded). • Return all pulled pork to the pan, then add sweet chilli sauce (see ingredients) 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 leaves to the bowl of charred corn, along with a drizzle of white wine vinegar and olive oil. Season and toss to combine. • Divide charred corn salsa between plates. Top with sweet chilli pulled pork quesadillas. • Serve with a dollop of garlic aioli. Enjoy!
Little cooks: Take the lead by combining the ingredients for the salsa!