Spider Web Double Pork Quesadillas and Wedges
with Sweetcorn, Cheddar and Cucumber Salad
- Milk
- Egg
- Mustard
- Wheat
- Cereals containing gluten
Family feasts don't get much creepier than these Spider Web Pork Quesadillas and Wedges. Packed with delicious ingredients and artfully decorated to your tastes, spooky season just got frightfully tasty.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
50 grams
Mature Cheddar Cheese
(Contains: Milk)
160 grams
Sweetcorn
1 unit(s)
Baby Cucumber
2 unit(s)
Medium Tomato
480 grams
British Pork Mince
1 sachet(s)
Central American Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
32 grams
Mayonnaise
(Contains: Egg, Mustard)
3.96 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
50 milliliter(s)
Water for the Sauce
2 tbsp
Tomato Ketchup
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Grate the cheese. Drain and rinse the sweetcorn in a sieve.
Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons. Chop the tomatoes into 2cm chunks.
In a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the garlic and Central American style spice mix to the pork. Cook, stirring, for 1 min.
Stir in the tomato puree, chicken stock paste, sweetcorn and water for the sauce (see pantry for amount). Cook until piping hot, 1-2 mins.
Make kid friendly: If preferred, keep a portion of the mince sweetcorn-free and serve it on the side at the end, instead of inside their quesadilla.
Lay the tortillas (2 per person) onto a lightly oiled baking tray.
Spoon the pork and corn filling onto one half of each one. Top with the cheese.
Fold the other side over to make a semi-circle. Press down to keep together, then rub each with a little oil.
When the wedges have about 12 mins left, bake the quesadillas onto the top shelf of your oven until golden, 8-12 mins.
When the quesadillas are ready, remove them from the oven.
Carefully snip a small hole off the corner of the mayonnaise sachet and pipe a spider web shape onto each quesadilla by piping lines and connecting them together.
Add the tomatoes and cucumber to the bowl of dressing and toss to coat.
Make kid friendly: If your kids aren't keen on dressing, save a portion of the salad for them and mix the rest with the dressing for everyone else.
Serve the quesadillas with the salad and wedges alongside with a dollop of ketchup for dipping (see pantry for amount).
