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Pulled Pork & Veggie Quesadillas

Pulled Pork & Veggie Quesadillas

with Cucumber Salsa & Yoghurt

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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.

Tags:Kid Friendly
Allergens:GlutenMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ tin

sweetcorn

1

carrot

2 clove

garlic

1 packet

pulled pork

6

mini flour tortillas

(ContainsGluten)

1

cucumber

1 bag

coriander

½ packet

tomato paste

1 sachet

Tex-Mex spice blend

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¼ cup

water

1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3022 kJ
Fat34.9 g
of which saturates17.8 g
Carbohydrate60.1 g
of which sugars15.7 g
Protein36.8 g
Sodium2074 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Drain the sweetcorn (see ingredients). Grate the carrot. Finely chop the garlic.

2

SPICY! The spice blend is mild, but use less if you're sensitive to heat. 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, 2 minutes. Add the water and stir to combine. Season with salt and pepper.

TIP: If the mixture looks dry, add another dash of water!

3

Lay the mini flourtortillas over a lined oven tray. Divide the 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.

TIP: If your oven tray is crowded, divide between two trays.

4

Bake the quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.

5

While the quesadillas are baking, finely chop the cucumber and coriander. In a medium bowl, combine the cucumber, coriander, white wine vinegar and a drizzle of olive oil. Season to taste.

6

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!