Mexican Pulled Pork Quesadillas
with Corn Salsa & Cheddar
- Gluten(Wheat)
- Milk
- Gluten
- Fish
- Cashew
- Almond
- Eggs
- Sesame
- Soy
- Wheat
- May contain traces of allergens
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. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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
Brown Onion
1
carrot
1 packet
pulled pork
1 packet
tomato paste
1 packet
Mild Chipotle Sauce
(May be present: Gluten, Fish, Cashew, Almond, Eggs, Sesame, Soy, Wheat)
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 stalk
celery
½ tin
sweetcorn
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
½ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Thinly slice onion and celery. Grate the carrot.
• 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 medium-high heat. • Cook onion, celery and carrot, stirring, until softened, 5 minutes. • Add pulled pork and Mexican Fiesta spice blend, then cook until fragrant, 2 minutes. • Add tomato paste, the water and mild chipotle sauce, then stir to combine. Cook until heated through, 1 minute.
• Arrange mini flour tortillas over a lined oven tray. • Divide the pork mixture between 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 tortillas with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back toward the quesadillas.• Arrange mini flourtortillas over a lined oven tray. • Divide the pork mixture between 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 tortillas with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back toward the quesadillas.
• Meanwhile, drain sweetcorn (see ingredients).
• In a medium bowl, add sweetcorn, and a drizzle of white wine vinegar and olive oil. Season to taste and stir to combine.
• Cut pulled pork quesadillas into wedges and divide between plates. • Serve with corn salsa and Greek-style yoghurt. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Mexican flavours, with some finding it spicier than expected and others wishing for more heat.
- Ease of prep: Quick and easy to prepare, with pre-cooked pulled pork saving time; great for novice cooks and busy families.
- Suggestions: Consider adding the corn to the pork mixture for better integration; add fresh coriander or avocado to enhance flavour.
- Portions: Some found it filling with leftovers, while others wished for more tortillas to match the amount of filling.
- Texture: Pan-fry quesadillas instead of baking for a lighter, crispier result; consider chopping rather than grating carrots for more texture.
