Speedy Pulled Pork Sheet Pan Nachos

Nutrition per serve

Ingredients

• 150g red cabbage
• 300g corn kernels
• 6pcs flour tortillas
• 200g pulled pork
• 10g Tex-Mex seasoning
• 1pcs jalapeno chilli
• 15ml white wine vinegar
• 10ml sugar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Thinly slice the cabbage with a sharp knife or mandoline. Drain and rinse the corn. Combine 1 tbs white wine vinegar and 2 tsp sugar in a large bowl and season with salt and pepper. Add the cabbage and corn and toss to combine.
2. Step 2 — Bake tortilla chips
   Cut the tortillas into wedges. Put on the lined tray (slightly overlapping) and bake, turning halfway, for 10 mins or until golden brown.
3. Step 3 — Warm pork
   While the tortilla chips are baking, put the pulled pork and half the Tex-Mex seasoning in a small frypan over medium heat. Cook, stirring occasionally, for 5 mins or until warmed through.
4. Step 4 — Make Tex-Mex mayo
   Meanwhile, combine the remaining Tex-Mex seasoning, 2 tbs mayonnaise and 2 tsp water in a bowl.
5. Step 5 — Serve up
   Thinly slice the jalapeno (see Make it milder). Top the tortilla chips with the pulled pork and corn slaw. Scatter over the jalapeno and drizzle with the Tex-Mex mayo. Enjoy!
6. Step 6 — Make it milder
   Jalapeno chillies have a mild heat. If someone in your household prefers no spice, serve the sliced jalapeno at the table instead.

Allergens

Sulfit, Eier, Gluten, Wheat