HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Pulled Pork Quesadillas
Mexican Pulled Pork Quesadillas

Mexican Pulled Pork Quesadillas

with Tomato Salsa & Cheddar Cheese

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Pulled pork is on the menu! It's succulent, super-tasty and works a treat in these easy and delicious quesadillas. With the slow cooking already done, the pork just needs to be heated and it's ready to enjoy. Here, we've stirred it through a Mexican-style sauce to make a mouth-watering filling that's ready to be spread over tortillas and baked.


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

red onion

1 clove


1 unit


1 packet

pulled pork

1 sachet

Mexican Fiesta spice blend

1 sachet

tomato paste

1 packet

mild chipotle sauce

6 unit

mini flour tortillas


1 packet

shredded Cheddar cheese


1 unit


1 unit


1 bunch


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

½ cup


1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3210 kJ
Fat30.4 g
of which saturates14 g
Carbohydrate68.4 g
of which sugars19.9 g
Dietary Fibre0 g
Protein47.5 g
Cholesterol0 mg
Sodium2230 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled).


SPICY: The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion (reserve some raw for the salsa if you like!) and carrot and cook, stirring, until softened, 5 minutes. Add the pulled pork, garlic and Mexican Fiesta spice blend and cook until fragrant, 2 minutes. Add the tomato paste and cook, stirring, 2 minutes. Add the water and mild chipotle sauce and stir to combine. Cook until heated through, 1 minute.


Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through. Arrange the tortillas over an oven tray lined with baking paper. Divide the pork mixture among the tortillas, spooning it over one half of each tortilla, then top with shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper. Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing pork filling and cheese back into the quesadillas.


While the quesadillas are baking, roughly chop the cucumber, tomato and coriander.


In a medium bowl, add the cucumber, tomato, coriander, any reserved onion, white wine vinegar and a drizzle of olive oil. Season to taste and stir to combine.


Cut the quesadillas into wedges and divide between plates. Serve with the tomato salsa and yoghurt.