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.
The quantities provided above are averages only.
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.
Ingredients
2 clove
garlic
1 tin
tinned corn
1 packet
pork mince
1 bag
soffritto mix
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1 packet
Light Sour Cream
(Contains Milk;)
Not included in your delivery
olive oil
⅓ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Finely chop garlic. • Drain corn kernels. • 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. Season to taste. Cook until fragrant, 1 minute. • Add the water and cook, stirring, until slightly thickened, 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 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.
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 kernels 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!