Cheesy Double Mexican Pork Quesadillas
with Cucumber-Radish Salsa, Sour Cream & Coriander
Get ready for a flavour fiesta - it's Mexican night! Quesadillas are just like tacos, but cheesier and crispier. If that wasn’t a convincing enough reason to give these a go, this recipe also packs them with savoury pork mince, and adds fresh flavour with a cucumber salsa. They’ll have your tastebuds dancing all night long!
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
Ingredients
1
Carrot
2 packet
Pork Mince
1 sachet
Mexican Fiesta Spice Blend
1 packet
Tomato Paste
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
cucumber
1
radish
1 packet
coriander
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
¼ cup
water
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
• SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Add the water and brown sugar, then stir to combine. Cook until heated through, 1 minute.
• Arrange mini flour tortillas over a lined oven tray. • Divide the pork mixture between tortillas, spooning it over one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose and press down gently with a spatula.
TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
• Brush or spray tortillas with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.
• Meanwhile, finely chop cucumber and radish. • In a medium bowl, combine cucumber, radish and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide cheesy Mexican pork quesadillas between plates. Top with cucumber salsa and tear over coriander. • Serve with sour cream. Enjoy!