Pulled pork is on the menu! It's succulent, super-tasty and works a treat in these easy and delicious quesadillas. With the slow cooking already done, the pork just needs to be heated and it's ready to enjoy. Here, we've stirred it through a Tex-Mex style sauce to make a mouth-watering filling that's ready to be spread over tortillas and baked.
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
Tex-Mex spice blend
mini flour tortillas(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Drain the sweetcorn (see ingredients). Grate the carrot (unpeeled). Finely chop the garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the sweetcorn and carrot, stirring, until softened, 5 minutes. Add the garlic, Tex-Mex spice blend and pulled pork and cook until fragrant, 2 minutes. Add the tomato paste (see ingredients) and cook, stirring, for 2 minutes. Add the water and stir to combine. TIP: If the mixture looks dry, add another dash of water!
Lay the mini flour tortillas over an oven tray lined with baking paper. Divide the pulled pork filling between one half of each tortilla and top with some shredded Cheddar cheese. Fold the other half of the tortilla over to close and press down gently with a spatula. Repeat with the remaining filling and tortillas. Brush (or spray) the tortillas with a drizzle of olive oil, then season with salt and pepper. TIP: If your oven tray is crowded, divide between two trays.
Bake the quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing mixture back into the quesadillas.
While the quesadillas are baking, finely chop the cucumber. In a medium bowl, combine the cucumber, white wine vinegar and a drizzle of olive oil. Season to taste.
Cut the quesadillas into wedges and divide between plates. Serve with the cucumber salsa and Greek-style yoghurt. TIP: You can serve the quesadillas whole if you prefer!