Mexican Pork Quesadillas
with Charred Corn & Tomato Salsa- Gluten
- Soy
- Wheat
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Eggs
- Cashew
- Walnut
- Almond
- Macadamia
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.
Ingredients
2 clove
garlic
1
carrot
1 tin
sweetcorn
1 packet
pork mince
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
tomato paste
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
Cheddar cheese
(Contains: Milk;)
1 packet
Snacking Tomatoes
1 packet
Tomato Salsa
(May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)
1 packet
Light Sour Cream
(Contains: Milk;)
Not included in your delivery
olive oil
⅓ cup
water
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic and carrot. • 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 carrot 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 hickened, 1-2 minutes.
• 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.
• 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.
• Halve snacking tomatoes. Add snacking tomatoes to tomato salsa. • Divide Tex-Mex pork quesadillas between plates. • Serve with charred corn, tomato salsa and light sour cream. Enjoy!
