Tex-Mex Beef Quesadillas

Name: Tex-Mex Beef Quesadillas with Cheddar Cheese & Sour Cream
Total time: 30m
Yield: 2
Ingredients: 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; 250 g Beef Mince; 1 Capsicum; 1 sachet Tex-Mex Spice Blend; 6 Mini Flour Tortillas; 1 Celery; 1 packet Tomato Paste; 1 Carrot; 1 packet Mild Chipotle Sauce; 1 packet Sour Cream

with Cheddar Cheese & Sour Cream

Recipe Development TeamUpdated on February 06, 2026

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Calories

792 kcal

Protein

43.9g protein

Difficulty

Easy

Allergens:

Milk
Wheat
Gluten
Fish
Eggs
Soy
Milk
Sesame
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 to perfection.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

250 g

Beef Mince

Capsicum

1 sachet

Tex-Mex Spice Blend

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

Celery

1 packet

Tomato Paste

Carrot

1 packet

Mild Chipotle Sauce

(Contains: Fish, Eggs, Soy, Milk, Sesame, May contain traces of allergens; )

1 packet

Sour Cream

(Contains: Milk; )

Nutrition Values

Energy (kJ)3310 kJ

Calories792 kcal

Fat39.4 g

of which saturates20.8 g

Carbohydrate57 g

of which sugars15.9 g

Dietary Fibre9.5 g

Protein43.9 g

Cholesterol50.8 mg

Sodium1220 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.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice celery and capsicum. • Grate carrot (see ingredients). • Drain sweetcorn. Little cooks: Under adult supervision, older kids can help grate the carrot.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook celery, capsicum, carrot and sweetcorn, stirring, until softened, 5 minutes.

• Add beef mince, Tex-Mex spice blend, tomato paste and mild chipotle sauce and cook until fragrant, 3-4 minutes. • Add the water and brown sugar, then stir to combine. Cook until heated through, 1 minute.

• Arrange mini flour tortillas over a lined oven tray. • Divide beef filling 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. Little cooks: Take charge of assembling the quesadillas!

• 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 the quesadillas.