Chipotle & BBQ Pulled Pork Quesadillas
with Charred Corn Salsa & Garlic Aioli
Pulled pork is one of those ingredients that gets everyone excited for dinner. You know something tasty is being served when it’s cooked with a chipotle and BBQ sauce. Jump up and down with joy when those tortillas are filled with the pulled pork because there’s only one thing that it could mean - it’s quesadillas for dinner!
Unfortunately, this week's tomato was in short supply, so we've replaced it with cucumber. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
2 clove
garlic
1
cucumber
1
carrot
1 tin
sweetcorn
1 packet
pulled pork
1 packet
Mild Chipotle Sauce
1 packet
BBQ sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
¼ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Roughly chop cucumber. Grate the carrot. Drain the sweetcorn.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 3-4 minutes. • Add garlic and pulled pork and cook until fragrant, 2 minutes. • Add mild chipotle sauce, BBQ sauce and the water, stirring, until well combined, 1 minute.
• Arrange mini flourtortillas on a lined oven tray. Divide 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 filling and press down with a spatula. 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 back into quesadillas.
Little cooks: Kids can help fill and fold the quesadillas!
• Meanwhile, add cucumber and a drizzle of white wine vinegar and olive oil to the bowl of charred corn. Season and stir to combine.
• Divide chipotle and BBQ pulled pork quesadillas and charred corn salsa between plates. • Serve with garlic aioli. Enjoy!
Little cooks: Take the lead by combining the ingredients for the salsa!