Juicy spiced pork, charred corn and melted Cheddar cheese, it’s hard to resist these incredibly delicious quesadillas. Plus, it takes just 30 minutes to have this Tex-Mex feast on your dinner table!
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mini flour tortillas(ContainsGluten)
Tex-Mex spice blend
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion (see ingredients). Finely chop the garlic, radish and coriander. Grate the carrot. Drain the sweetcorn (see ingredients). Zest the lemon to get a pinch, then slice into wedges.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork mince, breaking it up with a spoon, until browned, 3-4 minutes. Add the onion and carrot and cook, stirring, until softened, 4-5 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the tomato paste and water and cook, stirring, until slightly thickened, 1-2 minutes.
Arrange the mini flourtortillas over a lined oven tray. Divide the pork mixture between the tortillas, spooning it onto one half of each tortilla, then top with the shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. Brush (or spray) the tortillas with a drizzle of olive oil, then season with salt and pepper. Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.
TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
While the quesadillas are baking, wipe out the frying pan and return to a high heat. Cook the sweetcorn, tossing, until lightly charred, 5 minutes. Transfer to a large bowl and set aside to cool slightly.
TIP: Cover the pan with a lid or foil if the corn kernels are "popping" out.
Add the radish, coriander, lemon zest, a good squeeze of lemon juice and a drizzle of olive oil to the charred corn. Season, then stir to combine.
Divide the Tex-Mex pork quesadillas between plates. Serve with the charred corn salsa, sour cream and any remaining lemon wedges.
TIP: Cut the quesadillas into wedges if you prefer!