Chorizo & Mozzarella Pita Pocket Melts
with Steamed Corn, Chicken Salt Fries & Ranch Dip
- Gluten
- Wheat
- Milk
- Soy
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Gluten
- Wheat
Take the stress out of the evening with these chorizo and mozzarella pita pocket melts; a gooey and golden crowd-pleaser for little hands. They’re served with everyone’s favourite chicken salt fries and juicy corn, making for the ultimate dunkable dinner once you hit that creamy ranch dip. It’s a kid-approved winner that might just have the grown-ups 'testing' a few too many bites.
Ingredients
2
Potato
1
Capsicum
½
Brown Onion
1
Corn
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
½ packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1 packet
Baby Spinach Leaves
1
Shredded Mozzarella
(Contains: Milk;)
1 sachet
Chicken Salt
(Contains: Soy; May be present: Gluten, Wheat.)
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
Not included in your delivery
1 drizzle
olive oil
10 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
- Place on a lined oven tray. Drizzle with olive oil and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, cut capsicum into bite-sized chunks.
- Thinly slice brown onion.
- Cut corn cob in half.
- Roughly chop mild chorizo.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add chorizo, capsicum and onion and cook, until golden and tender, 6-7 minutes.
- Transfer corn to a large microwave-safe plate. Cover with a damp paper towel.
- Microwave corn on high, until tender, 4-5 minutes.
- Drain any excess liquid, then season with salt and pepper. Top with the butter and over to keep warm.
- When fries have 5 minutes remaining, microwave pita bread on a plate for 1 minute, until warmed through.
- Halve pita bread and spread with tomato sugo (see ingredients).
- Fill with baby spinach leaves, chorizo veggie mixture and shredded mozzarella.
- Heat pita in a sandwich press for 2-3 minutes, until warmed through and cheese has melted.
Little cooks: Take the lead by spreading the sauce into pita bread and adding the filling!
- To the tray with fries, sprinkle over chicken salt, tossing to coat.
- Divide chicken salt fries, chorizo and mozzarella pita melts and steamed corn between plates. Serve with ranch dressing. Enjoy!
Little cooks: Help with sprinkling over the chicken salt and tossing the fries.
