Quick Mexican Pork Quesadillas
with Charred Corn & Tomato Salsa
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.
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
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 bag
coriander
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
Nutritional Values
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. 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. Spoon any overflowing filling and cheese back into 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 sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl to cool slightly. • Roughly chop coriander. Add to corn. Season, then toss to combine.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Divide Mexican pork quesadillas between plates. • Serve with corn and tomato salsa and light sour cream.