Easy Pulled Pork Loaded Nachos
with Spinach & Tomato Salsa
Nachos? Did someone say nachos? They can’t be too far away, we can smell the alluring aroma of enchilada pulled pork, seasoned and tossed with grated carrot. Is that glow from a spinach and tomato salsa and sour cream? It is, we’ve found the nachos and they’re ready to be eaten. Enjoy!
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Ingredients
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
carrot
1
tomato
1 bag
baby spinach leaves
1 sachet
All-American Spice Blend
1 packet
pulled pork
1 packet
BBQ sauce
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
¼ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. Slice mini flourtortillas into wedges. • Grate the carrot. Finely chop tomato and baby spinach leaves.
Little cooks: Older kids, under adult supervision can help grate the carrot.
• Divide tortilla wedges between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil, season with salt and turn to coat. • Bake until lightly golden and crispy, 8-10 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 3-4 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add All-American spice blend and pulled pork and cook until fragrant, 2 minutes. • Add BBQ sauce and the water, stirring, until well combined, 1 minute. Season to taste.
• Meanwhile, combine tomato, baby spinach and a drizzle of vinegar and olive oil in a large bowl. Season to taste. • Divide nacho chips between plates and top with pulled pork mixture. • Top with salsa and sprinkle over shredded Cheddar cheese. • Dollop with mayonnaise to serve. Enjoy!
TIP: Serve the nacho chips on the side if you prefer!