Mexican Pork Quesadillas
with Cheddar Cheese
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!
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 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; )
250 g
Pork Mince
1 packet
Tomato Paste
2
Garlic
1 packet
Leek
1
Carrot
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
⅓ cup
Water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. • Thinly slice carrot.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced leek and carrot until just softened, 3-4 minutes. • Increase heat to high, then 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 with salt and pepper.
• Arrange mini flourtortillas 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) tortillas with a drizzle of olive oil, then season to taste. Little cooks: Take the lead and help assemble the quesadillas!
• Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.
• Divide Tex-Mex pork quesadillas between plates. • Serve with a dollop of sour cream. Enjoy! TIP: Cut the quesadillas into wedges if you prefer! Little cooks: Add the finishing touch by dolloping over the sour cream!
