Mexican-Spiced Pork Quesadillas
with Tomato-Pepper Salsa- Sulphites
- Wheat
- Milk
Dunk these easy, cheesy quesadilla wedges into bright salsa, zesty lime crema -- or both! This meal is great to grab and go, any night of the week.
Ingredients
250 g
Ground Pork
160 g
Sweet Bell Pepper
160 g
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Sulphites, Wheat)
2 tbsp
Mexican Seasoning
56 g
Yellow Onion
1 cup
Monterey Jack Cheese, shredded
(Contains: Milk)
3 tbsp
Sour Cream
(Contains: Milk)
2 tbsp
Tomato Sauce Base
1 unit
Garlic, cloves
7 g
Cilantro
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Roughly chop cilantro.
Add tomatoes, lime juice, half the peppers, half the cilantro, 1 tbsp onions, ½ tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine. Add sour cream, lime zest and 1/2 tbsp water (dbl for 4 ppl) 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 1/2 tbsp oil (dbl for 4 ppl), then pork. Break up pork into smaller pieces. Add remaining onions and remaining peppers. Cook, stirring occasionally, until no pink remains in pork, 4-5 min.** Carefully drain and discard excess fat. Add tomato sauce base, garlic, Mexican Seasoning and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until pork and veggies are coated, 1-2 min.
Remove the pan from heat, then transfer pork mixture to a large bowl. Add cheese. Season with salt and pepper, then stir to combine. Carefully 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 tomato-sweet bell pepper salsa and lime crema alongside. Sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The quesadilla filling is well-seasoned and satisfying; the fresh tomato salsa and lime crema are bright and complementary.
- Ease of prep: Quick and straightforward on a weeknight, though several reviewers found the actual prep time closer to 45–60 minutes than the estimated 30.
- Suggestions: Drain the pork thoroughly to reduce greasiness, and consider using only half the Mexican seasoning if cooking for children or those sensitive to bold spice. Adding jalapeño or a pinch of cayenne can boost heat for those who prefer it. Some reviewers suggest melting the cheese directly onto the tortillas rather than mixing it into the filling for better texture.
- Leftovers: The quesadilla filling keeps well and makes a great lunch the next day; the salsa, however, is generous in quantity and may not store as easily.
- Portions: Most reviewers found the sour cream quantity too small for the number of servings — consider supplementing with extra on hand.
