Pulled Pork & Veggie Quesadillas
with Cucumber Salsa & Yoghurt
- Gluten(Wheat)
- Milk
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 Tex-Mex style sauce to make a mouth-watering filling that's ready to be spread over tortillas and baked.
Ingredients
½ tin
sweetcorn
1
carrot
2 clove
garlic
1 packet
pulled pork
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1
cucumber
1 bag
coriander
½ packet
tomato paste
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
¼ cup
water
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Drain the sweetcorn (see ingredients). Grate the carrot. Finely chop the garlic.
SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the sweetcorn and carrot, stirring, until softened, 5 minutes. Add the garlic, Tex-Mex spice blend and pulled pork and cook until fragrant, 2 minutes. Add the tomato paste (see ingredients) and cook, stirring, 2 minutes. Add the water and stir to combine. Season with salt and pepper.
TIP: If the mixture looks dry, add another dash of water!
Lay the mini flourtortillas over a lined oven tray. Divide the pork filling between one half of each tortilla and top with some shredded Cheddar cheese. Fold the other half of the tortilla over to close and press down gently with a spatula. Repeat with the remaining filling and tortillas. Brush (or spray) the tortillas with a drizzle of olive oil, then season.
TIP: If your oven tray is crowded, divide between two trays.
Bake the quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.
While the quesadillas are baking, finely chop the cucumber and coriander. In a medium bowl, combine the cucumber, coriander, white wine vinegar and a drizzle of olive oil. Season to taste.
Cut the quesadillas into wedges and divide between plates. Serve with the cucumber salsa and Greek-style yoghurt.
TIP: You can serve the quesadillas whole if you prefer!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty pulled pork filling, with some finding the Tex-Mex spice blend added great flavour without being too spicy.
- Ease of prep: Customers praised how quick and easy this meal was to prepare, with some noting it's perfect for busy weeknights.
- Suggestions: Consider adding more cheese for extra flavour; some found toasting the quesadillas in a pan improved the texture.
- Next-day meals: Several reviewers mentioned making extra, as the quesadillas were popular and disappeared quickly.
- Sides: Many suggested adding a more substantial side salad or additional vegetables to complement the quesadillas.
