Double Sweet Chilli Pulled Pork Quesadillas
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Double Sweet Chilli Pulled Pork Quesadillas

Double Sweet Chilli 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

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 packet

baby leaves

1 tin


1 sachet

All-American Spice Blend

2 packet

Pulled Pork

½ packet

sweet chilli sauce


Mini Flour Tortillas

(Contains Gluten; )

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

garlic aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

¼ cup



white wine vinegar


Nutrition Values

Energy (kJ)3858 kJ
Fat57.1 g
of which saturates23.6 g
Carbohydrate59 g
of which sugars14.8 g
Dietary Fibre11.5 g
Protein46.8 g
Sodium3154 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 Frying Pan
Baking Paper
Baking Tray



• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Grate carrot. Roughly chop baby leaves. Drain 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 grating the carrot.


• 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 and cook until fragrant, 2 minutes (cook in batches if your pan is getting crowded). • Return all pulled pork to the pan, then add sweet chilli sauce (see ingredients) 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 leaves 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 sweet chilli pulled pork quesadillas. • Serve with a dollop of garlic aioli. Enjoy!

Little cooks: Take the lead by combining the ingredients for the salsa!

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