Cheesy Pork Quesadillas
with DIY Salsa and Lime Crema- Sulphites
- Wheat
- Milk
These quick and easy quesadillas are loaded with pork, peppers and lots of gooey melted cheese. Dunk the golden-brown wedges into cooling lime crema, bright salsa, or both! This meal is great to grab and go, any night of the week.
Ingredients
250 g
Ground Pork
6 unit
Flour Tortillas
(Contains: Sulphites, Wheat)
160 g
Sweet Bell Pepper
80 g
Tomato
1 unit
Lime
56 g
Red Onion
1 tbsp
Mexican Seasoning
3 tbsp
Sour Cream
(Contains: Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 unit
Green Onion
Not included in your delivery
4 tsp
Oil*
0.13 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onion. Peel, then cut half the red onion into 1/4-inch pieces (whole onion for 4 ppl).Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Cut tomato into 1/4-inch pieces.
Add tomatoes, green onions, half the peppers, half the lime juice and 1/2 tbsp(1 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.
Add sour cream, 1/2 tsp (1 tsp) lime zest, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp (2 tsp) oil, then pork, onions and remaining peppers. Cook, breaking up pork into smaller pieces, until no pink remains, 4-6 min.** Carefully drain and discard excess fat. Add Mexican Seasoning to pork. Cook, stirring often, until fragrant, 30 sec. Remove from heat, then transfer pork mixture to a large bowl. Add cheese, then season with salt and pepper, to taste. Stir until combined.
Carefully rinse and wipe the pan clean.Arrange tortillas on a clean surface. Spread 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. Divide quesadillas between plates. Serve lime crema and salsa alongside. Squeeze a lime wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lime crema and fresh salsa are standout elements, and the pork filling is well-received overall. Some reviewers found the seasoning a bit mild and would have liked a bolder spice blend.
- Ease of prep: Most found this straightforward to assemble, though the chopping for the salsa and filling can add up. Cooking quesadillas in batches of two or three keeps things manageable.
- Suggestions: Add cilantro and a diced jalapeño to the salsa for more freshness and heat; increase the sour cream by about 50% and use two tomatoes for a more generous crema and salsa. Draining the excess fat from the pork thoroughly helps prevent greasy quesadillas, and adding extra cheese helps the tortillas seal and hold together when flipping.
- Leftovers: Leftovers reheat well and make a popular next-day lunch, especially for kids and teens.
- Portions: Several reviewers felt the filling was a little short for four people and suggested adding a side of Mexican rice or a simple salad to round out the meal.
