Cheesy Smokey Pork Quesadillas
with Corn-Radish Salsa & Yoghurt
It’s the classic quesadillas again except we’re spicing things up with our fan-favourite all-American spice to coat the rich pork mince. Make it a little cheesy and add a golden corn salsa to tie it all together.
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
½
Onion
1 tin
sweetcorn
1 packet
pork mince
1 sachet
All-American Spice Blend
1 packet
Tomato Paste
6
Mini Flour Tortillas
(Contains Gluten; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
2
radish
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. Thinly slice onion (see ingredients). Drain sweetcorn. • 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 kernels are "popping" out. Little cooks: Older kids can help grate the carrot under adult supervision.
• Return the frying pan to high heat with a drizzle of olive oil. Cook carrot, onion and pork mince, breaking up with a spoon, until just browned, 4-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Reduce heat to low, then add All-American spice blend and cook until fragrant, 1 minute. • Stir in tomato paste, the butter and water and simmer until slightly thickened, 2-3 minutes. Season to taste.
• Arrange mini flour tortillas on a lined oven tray. Divide the mince 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 with a spatula. Brush (or spray) the tortillas with a drizzle of olive oil. • Bake quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.
• While the quesadillas are baking, thinly slice radish. • Add radish and a drizzle white wine vinegar and olive oil to the bowl of charred corn. Season to taste. • Divide cheesy smokey pork quesadillas between plates. • Top with charred corn salsa and serve with Greek-style yoghurt. Enjoy!