Tex-Mex Pulled Pork Nachos

Name: Tex-Mex Pulled Pork Nachos with Charred Corn Salsa & Sour Cream
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Enchilada Sauce; 1 tin Sweetcorn; 200 g Pulled Pork; 1 sachet Tex-Mex Spice Blend; 1 packet Sour Cream; 6 Mini Flour Tortillas; 1 packet baby leaves; 1 Carrot; 1 Lemon

with Charred Corn Salsa & Sour Cream

Get up to $175 off

Allergens:

Milk

•Wheat

•Gluten

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Enchilada Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame. )

1 tin

Sweetcorn

200 g

Pulled Pork

1 sachet

Tex-Mex Spice Blend

1 packet

Sour Cream

(Contains: Milk; )

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

baby leaves

Carrot

Lemon

Nutrition Values

Calories659 kcal

Energy (kJ)2760 kJ

Fat30.1 g

of which saturates16.1 g

Carbohydrate68 g

of which sugars20.2 g

Dietary Fibre9.9 g

Protein26.6 g

Sodium2410 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Drain sweetcorn. Grate the carrot. Zest lemon, then slice into wedges. Cut mini flour tortillas into wedges. • Roughly chop pulled pork and discard the brine from the packet. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until softened, 3-4 minutes. • Add Tex-Mex spice blend and cook, stirring, until fragrant, 1-2 minutes. • Add the water, enchilada sauce and pulled pork and cook, breaking up with a spoon, until heated through, 2-3 minutes. • Add baby spinach leaves and the butter and stir until melted. Season with pepper. • Meanwhile, combine the charred corn, lemon zest, a squeeze of lemon juice and a drizzle of olive oil in a medium bowl. Season with salt and pepper.

• Place tortilla wedges in a single layer on a lined oven tray. Drizzle or brush with olive oil. Bake tortilla wedges until lightly golden and crispy, 8-10 minutes.

TIP: If the tortilla wedges don't fit in one layer, divide them over two oven trays.

• Divide tortilla chips between plates. Top with pulled pork and charred corn salsa. • Spoon over sour cream. Enjoy!