Spooky Spider Web Quesadillas and Wedges
with Pork, Sweetcorn and Cheddar
Family feasts don't get much creepier than these Spooky Spider Web Quesadillas and Wedges. Packed with delicious ingredients and artfully decorated to your tastes, spooky season just got frightfully tasty.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains Milk)
160 grams
Sweetcorn
240 grams
British Pork Mince
1 sachet(s)
Central American Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
3.96 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
32 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop then 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.
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.
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 15 mins left, bake the quesadillas onto the top shelf of your oven until golden, 12-15 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.
Serve the wedges alongside with a dollop of ketchup for dipping (see pantry for amount).
Enjoy!
Explore Similar Recipes
