Double American BBQ Pulled Pork Quesadillas
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Double American BBQ Pulled Pork Quesadillas

Double American BBQ Pulled Pork Quesadillas

with Charred Corn Salsa & Garlic Aioli

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.

Kid Friendly
Quick Prep
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


Serving amount

2 clove


1 bag

baby spinach leaves



1 tin


2 packet

pulled pork


Mini Flour Tortillas

(Contains Gluten; )

1 packet

garlic aioli

(Contains Egg, Soy; )

1 sachet

All-American Spice Blend

1 packet

BBQ sauce

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

Not included in your delivery

olive oil

¼ cup


1 drizzle

white wine vinegar


Nutrition Values

Energy (kJ)3890 kJ
Fat56.5 g
of which saturates23.6 g
Carbohydrate61.9 g
of which sugars17.4 g
Protein46.9 g
Sodium3280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Baking Tray
Baking Paper



• 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.


• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 3-4 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic, All-American spice blend and pulled pork in batches and cook until fragrant, 2 minutes. Return all pork to the pan. • 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 to the bowl of charred corn, along with a drizzle of white wine vinegar and olive oil. Season and toss 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!