Cheesy Beef and Pork Quesadillas
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Cheesy Beef and Pork Quesadillas

with Charred Corn and Tomato-Cucumber Salsa

Gooey cheddar cheese combined with charred sweet corn and bold Tex-Mex seasoned beef and pork mix make for some undeniably tasty quesadillas. A refreshing salsa of tomato, cucumber, lime and cilantro takes these babies to the next level!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Beef and Pork Mix

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)


1 unit(s)

Mini Cucumber

56 g

Yellow Onion, chopped

113 g

Corn Kernels

1 unit(s)


7 g


2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)


Nutrition Values

Calories740 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate72 g
Sugar14 g
Dietary Fiber6 g
Protein42 g
Cholesterol100 mg
Sodium1070 mg
Trans Fat0.5 g
Potassium1250 mg
Calcium400 mg
Iron6 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 Non-Stick Pan
Medium Bowl
Measuring Spoons
Large Bowl


  • Halve cucumber lengthwise, then cut into 1/2-inch pieces.
  • Zest, then juice half the lime. Cut the remaining lime into wedges.
  • Roughly chop cilantro.
  • Cut tomatoes into 1/4-inch pieces.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then onions and corn. Cook, stirring occasionally, until corn is lightly charred, 5-6 min.
  • Remove from heat.
  • Whisk together 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) in a medium bowl.
  • Add tomatoes, cucumbers and half the cilantro to the bowl with dressing. Season with salt and pepper, then stir to combine.
  • Reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then beef and pork mix. Break up meat into smaller pieces. Cook, stirring occasionally, until no pink remains in meat, 4-5 min.** Carefully drain and discard excess fat.
  • Add tomato sauce base, Mexican Seasoning and 2 tbsp (4 tbsp) water. Cook, stirring often, until meat is coated, 1-2 min.
  • Remove from heat. Transfer meat to a large bowl.
  • Add corn-onion mixture and cheese to the bowl with meat. Season with salt and pepper, then stir to combine.
  • Carefully wipe the pan clean.
  • Arrange tortillas on a clean surface.
  • Spread beef and pork filling evenly over one side of each tortilla. Fold tortillas in half to enclose filling.
  • Reheat the same pan (from step 3) over medium-high. When hot, add 3 quesadillas to the dry pan. Cook until golden-brown, 1-2 min per side. Transfer quesadillas to a plate. Reduce heat to medium and repeat with remaining quesadillas.
  • Cut quesadillas into wedges, then divide between plates. Top with tomato-cucumber salsa.
  • Sprinkle with remaining cilantro.
  • Squeeze a lime wedge over top, if desired.