Mexican Pork Quesadillas
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Mexican Pork Quesadillas

Mexican Pork Quesadillas

with Charred Corn & Tomato Salsa

These quesadillas are bursting with Tex-Mex-spiced pork and gooey melted Cheddar and are all wrapped up in a golden tortilla hug. As one of our most reached-for spice blends, Tex-Mex deserves all of the praise it gets.

Tags:
Kid Friendly
Quick
Allergens:
Gluten
Soy
Wheat
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 tin

sweetcorn

1 packet

pork mince

1 bag

soffritto mix

1 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, Egg, Cashew, Walnut, Almond, Macadamia. )

1 sachet

Tex-Mex spice blend

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

⅓ cup

water

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Nutritional Values

Energy (kJ)3298 kJ
Fat40.6 g
of which saturates16.2 g
Carbohydrate59 g
of which sugars16.1 g
Protein41.5 g
Sodium1457 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

• 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 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. Cook until fragrant, 1 minute. • Add the water and cook, stirring, until slightly thickened, 1-2 minutes.

2
2

• Arrange mini flourtortillas on a lined oven tray. Divide pork mixture among tortillas, spooning it onto one half of each tortilla. Top with 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.

TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

3
3

• Meanwhile, wipe out frying pan and return to high heat. • Cook 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.

4
4

• Divide Tex-Mex pork quesadillas between plates. • Serve with charred corn, tomato salsa and light sour cream. Enjoy!