Cheesy Tex-Mex Pork Quesadillas
with Charred Corn & Tomato Salsa- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
- Eggs
- Cashew
- Walnut
- Almond
- Macadamia
- Wheat
- Gluten
Bursting with mildly-spiced pork and melted Cheddar, and topped with sweet charred corn and a tomato salsa, it’s hard to resist these quesadillas. The citrusy coriander really makes the dish sing, and the tangy sour cream adds the finishing touch.
Ingredients
2 clove
garlic
1 tin
sweetcorn
1 packet
pork mince
1 bag
soffritto mix
½ packet
tomato paste
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Tomato Salsa
(May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)
1 sachet
Tex-Mex spice blend
(May be present: Soy, Wheat, Gluten.)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
⅓ cup
water
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Finely chop garlic. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook pork mince, breaking up with a spoon, until browned, 3-4 minutes. • Add soffritto mix and cook, stirring, until softened, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add garlic, Tex-Mex spice blend and tomato paste (see ingredients). Cook until fragrant, 1 minute. Add the water and cook, stirring, until slightly thickened, 1-2 minutes.
• Arrange tortillas on a lined oven tray. Divide pork mixture among 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 gently with a spatula. Brush or spray with a drizzle of olive oil, then season with salt and pepper. • Bake until cheese is melted and tortillas are golden, 10-12 minutes.
Little cooks: Take the lead and help assemble 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, wipe out frying pan and return to a high heat. Cook sweet corn until lightly browned, 4-5 minutes. Transfer to a bowl to cool slightly.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Divide Mexican pork quesadillas between plates. • Serve with charred corn, tomato salsa and light sour cream. Enjoy!
Little cooks: Add the finishing touch by spooning over the salsa!
