Easy American BBQ Pulled Pork Quesadillas
with Charred Corn Salsa & Garlic Aioli
- Gluten(Wheat)
- Eggs
- Soy
- Milk
- Almond
- Traces of Cashew
- May contain traces of allergens
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
It’s the classic quesadillas again except we’re spicing things up with our fan favourite All-American spice to coat the rich pulled pork. Make it a little cheesy and add a golden corn salsa to tie it all together. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1 bag
baby spinach leaves
1 tin
sweetcorn
1 packet
pulled pork
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
garlic aioli
(Contains: Eggs, Soy; )
2 clove
garlic
1 sachet
All-American Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
BBQ sauce
(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy)
Not included in your delivery
olive oil
¼ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Grate the carrot. Roughly chop baby spinach leaves. Drain the sweetcorn. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Little cooks: Older kids can help out with the can opener under adult supervision.
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 3-4 minutes. • Add garlic, All-American spice blend and pulled pork and cook until fragrant, 2 minutes. • Add BBQ sauce and the water, stirring, until well combined, 1 minute.
• Arrange mini flour tortillas on a lined oven tray. Divide pork mixture among tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose filling and press down with a spatula. Brush or spray tortillas with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into quesadillas.
Little cooks: Kids can help fill and fold the quesadillas!
• Meanwhile, add baby spinach and a drizzle of white wine vinegar and olive oil to the bowl with charred corn. Season and stir to combine. • Divide charred corn salsa between plates. Top with American BBQ pulled pork quesadillas. • Serve with a dollop of garlic aioli. Enjoy!
Little cooks: Take the lead by combining the ingredients for the salsa!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Delicious and family-friendly, with great flavours that pack a punch. Some found the pork a bit salty or sweet.
- Ease of prep: Quick and easy to make, perfect for kids and teenagers to cook. Check halfway through baking to avoid burning.
- Suggestions: Consider adding the spinach and corn to the quesadillas for extra bulk. Try serving with sour cream or avocado for added freshness.
- Portions: Some found the serving size small; consider adding black beans or extra cheese to make it more filling.
- Salad: The corn and spinach side salad received mixed reviews; many preferred incorporating these ingredients into the quesadillas instead.
