Smokey BBQ Pork Quesadillas
with Corn & Tomato Salsa
Stuff flour tortillas with American-style pork mince, bake them with a healthy sprinkle of cheese, and meet your new favourite weeknight recipe!
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 tin
sweetcorn
1
carrot
1 packet
pork mince
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
tomato
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Drain the sweetcorn. Grate the carrot. • 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 kernels are “popping” out.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook pork mince and carrot, breaking mince up with a spoon, until browned, 4-5 minutes. • Reduce heat to medium, then add All-American spice blend and cook until fragrant, 1 minute. • Add BBQ sauce and the water and cook, stirring until thickened, 1-2 minutes. Generously season with salt and pepper.
• Arrange mini flourtortillas over a lined oven tray. Divide pork filling between tortillas, spooning it onto one half of each tortilla. Top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling, then press down with a spatula. Brush or spray the tortillas with a drizzle of olive oil, then season.
• Bake quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. • Spoon any overflowing pork filling and cheese back into the quesadillas.
TIP: Place a sheet of baking paper and another oven tray on top of the quesadillas if they unfold during cooking.
• Meanwhile, roughly chop tomato. • To the bowl with the charred corn, add tomato and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.
Little cooks: Kids can help make and toss the salsa.
• Divide smokey BBQ pork quesadillas between plates. • Top with corn salsa. Serve with Greek-style yoghurt. Enjoy!