Extra Cheesy Tex-Mex Pork Quesadillas
with Sweetcorn Salsa
Loaded with juicy spiced pork, veggies 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!
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
Ingredients
2 clove
garlic
1 packet
baby leaves
1 tin
sweetcorn
1
capsicum
1 packet
pork mince
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten; )
2 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
⅓ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. Roughly chop baby leaves. Drain sweetcorn. Thinly slice capsicum. • 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. Little cooks: Under adult supervision, older kids can help drain the corn.
• Return the frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until browned, 3-4 minutes. • Add capsicum and cook, stirring, until tender, 4-5 minutes.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add garlic and Tex-Mex spice blend to the pan and cook until fragrant, 1 minute. • Add tomato paste, the brown sugar and water and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.
• 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 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.
• While the quesadillas are baking, add baby leaves to the bowl of charred corn, along with a drizzle of white wine vinegar and olive oil. Season, then stir to combine.
Little cooks: Take the lead and help toss the salsa.
• Divide Tex-Mex pork quesadillas between plates. • Serve with sweetcorn salsa and sour cream. Enjoy!
TIP: Cut the quesadillas into wedges if you prefer!
