Tex-Mex Beef Quesadillas
with Cheddar Cheese & Corn Salsa
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
2
Garlic
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
250 g
Beef Mince
1
Carrot
1
Tomato
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic and tomato. Grate the carrot. Drain the sweetcorn.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Custom Recipe: If you've swapped to beef mince, cook in the same way as above.
• Arrange 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 shredded Cheddar cheese. • Fold 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 quesadillas until cheese has melted and 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. Little cooks: Help fill and fold the quesadillas!
• While the quesadillas are baking, add tomato and a drizzle of white wine vinegar and olive oil to the charred corn. • Season and toss to combine.
• Divide smokey Tex-Mex pork quesadillas between plates. • Serve with corn salsa and sour cream. Enjoy!
TIP: Cut the quesadillas into wedges if you prefer!
