Cheesy Pork Quesadillas
with Slaw & Sour Cream
Oops, we've done it again – pulled out all the stops to create a weekday favourite filled with exciting flavours we know you love! Dinner tonight is easy, breezy and very cheesy, with a tender pork filling seasoned in our fan-favourite Tex-Mex spice blend.
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
1 stalk
celery
2 clove
garlic
1 packet
pork mince
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Shredded Cabbage Mix
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Grate carrot. Finely chop celery and garlic. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until browned, 3-4 minutes.
TIP: For best results, drain excess oil from the pan before cooking the sauce.
• Add celery and carrot and cook, stirring, until softened, 4-5 minutes. • Add garlic, Tex-Mex spice blend and tomato paste to the pan and cook until fragrant, 1-2 minutes. • Add 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 the 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.
TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
• Meanwhile, combine shredded cabbage mix and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste. • Divide cheesy Tex-Mex pork quesadillas between plates. • Serve with slaw and sour cream. Enjoy!
TIP: Cut the quesadillas into wedges if you prefer!