Tex-Mex Pork Quesadillas
with Cheddar Cheese & 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 packet
button mushrooms
1 packet
pork mince
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten; )
1 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 button mushrooms. • 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 medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 5 minutes. • Increase the heat to high and cook pork mince, breaking up with a spoon, until browned, 3-4 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.
• 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!