Southern Cheesy Pork & Veggie Quesadillas
with Garlic Aioli
Juicy Southern-spiced pork, sour cream and melted Cheddar cheese; it’s hard to resist these incredibly delicious quesadillas. Plus, it takes less than 30 minutes to have this fun feast on your dinner table!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
carrot
1 tin
sweetcorn
1 packet
pork mince
1 packet
tomato paste
1 bag
baby spinach leaves
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1
Brown Onion
2 clove
garlic
1 sachet
Louisiana spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains: Milk; )
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion. Grate the carrot. • Drain the sweetcorn.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook pork mince, onion and carrot, breaking mince up with a spoon, until just browned, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Louisiana spice blend, sweetcorn, tomato paste, the water, butter and the brown sugar and cook, stirring, until fragrant, 1-2 minutes. • Add baby spinach leaves to the filling and toss until wilted.
TIP: Add a splash of water if the mixture looks dry!
• Arrange mini flour tortillas on a lined oven tray. Divide pork filling between 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. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.
• Slice quesadillas into halves (if you prefer). Divide cheesy pork and veggie quesadillas between plates. • Serve with a dollop of garlic aioli. Enjoy!
