Tex-Mex Pork Quesadillas
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Tex-Mex Pork Quesadillas

Tex-Mex Pork Quesadillas

with Extra Cheddar Cheese & Sweetcorn Salsa

Loaded with juicy spiced pork, veggies and melted Cheddar cheese, it’s hard to resist these incredibly delicious quesadillas. Plus, it takes just 30 minutes to have this Tex-Mex feast on your dinner table!

Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time15 minutes


Serving amount

2 clove


1 packet

baby leaves

1 tin


1 packet

button mushrooms

1 packet

pork mince

1 sachet

Tex-Mex spice blend

1 packet

tomato paste


Mini Flour Tortillas

(Contains Gluten; )

2 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

sour cream

(Contains Milk; )

Not included in your delivery

olive oil

1 tsp

brown sugar

⅓ cup



white wine vinegar


Nutrition Values

Energy (kJ)3356 kJ
Calories802 kcal
Fat42.8 g
of which saturates22.7 g
Carbohydrate51.7 g
of which sugars13.3 g
Dietary Fibre10.7 g
Protein47 g
Sodium1482 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 Tray
Baking Paper



• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. Roughly chop baby leaves. Drain sweetcorn. Thinly slice button mushrooms. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out. Little cooks: Under adult supervision, older kids can help drain the corn.


• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 5 minutes. • Increase the heat to high and cook pork mince, breaking up with a spoon, until browned, 3-4 minutes.


• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add garlic and Tex-Mex spice blend to the pan and cook until fragrant, 1 minute. • Add tomato paste, the brown sugar and water and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.


• Arrange mini flour tortillas on a lined oven tray. Divide pork filling between 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 the filling and press down gently with a spatula. Brush (or spray) the tortillas with a drizzle of olive oil, then 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.


• While the quesadillas are baking, add baby leaves to the bowl of charred corn, along with a drizzle of white wine vinegar and olive oil. Season, then stir to combine.

Little cooks: Take the lead and help toss the salsa.


• Divide Tex-Mex pork quesadillas between plates. • Serve with sweetcorn salsa and sour cream. Enjoy!

TIP: Cut the quesadillas into wedges if you prefer!