Mexican-Spiced Pork Quesadillas

Mexican-Spiced Pork Quesadillas

with Tomato Pepper Salsa

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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.

Tags:Quick PrepFamily Friendly

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

160 g

Sweet Bell Pepper

160 g

Roma Tomato

2 unit

Green Onions

1 unit


6 unit

Flour Tortillas, 6-inch


1 tbsp

Mexican Seasoning

56 g

Onion, chopped

1 cup

Monterey Jack Cheese, shredded


6 tbsp

Sour Cream


2 tbsp

Tomato Sauce Base

1 tbsp

Garlic Puree

Not included in your delivery

2.5 tbsp


½ tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1060 kcal
Fat67 g
Saturated Fat28 g
Carbohydrate66 g
Sugar14 g
Dietary Fiber7 g
Protein50 g
Cholesterol140 mg
Sodium1320 mg
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/2-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Thinly slice green onions.


Add tomatoes, lime juice, half the peppers, half the green onions, ½ tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine. Add sour cream and lime zest 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 ½ tbsp oil (dbl for 4 ppl), then pork, onions and remaining peppers. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add tomato sauce base, garlic puree and Mexican Seasoning. Cook, stirring often, until pork and veggies are coated, 1 min.


Remove pan from heat, then transfer pork mixture to a large bowl. Stir in cheese. Season with salt and pepper. Carefully wipe the pan clean.


Arrange tortillas on a clean surface. Divide pork mixture over one half of each tortilla. Carefully, fold the other side of tortillas in half over filling. Heat the same pan (from step 3) over medium-high. When hot, add 1/2 tbsp oil, then 3 quesadillas. Cook, until golden-brown, 1-2 min per side. Reduce heat to medium and repeat with another 1/2 tbsp oil and remaining quesadillas. (NOTE: For 4 ppl, continue to cook in batches, using 1/2 tbsp oil per batch.)


Cut quesadillas into wedges. Divide quesadillas between plates. Serve with tomato pepper salsa and lime crema. Sprinkle remaining green onions over top and squeeze over a lime wedge, if desired.