Mexican-Inspired Pork Quesadillas
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Mexican-Inspired Pork Quesadillas

Mexican-Inspired Pork Quesadillas

with Tomato-Sweet Bell Pepper Salsa

Dunk these cheesy quesadilla wedges into bright salsa or zesty lemon crema — or both! This meal is great to grab and go, any night of the week.

Family 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 Time8 minutes


serving amount

250 g

Ground Pork

1 unit(s)

Sweet Bell Pepper

2 unit(s)


1 unit(s)


6 unit(s)

Flour Tortillas

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

2 tbsp

Mexican Seasoning

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

1 unit(s)

Yellow Onion

1 cup

Monterey Jack Cheese, shredded

(Contains Milk)

1 unit(s)

Sour Cream

(Contains Milk)

2 tbsp

Tomato Sauce Base

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

1 unit(s)

Garlic, cloves

7 g


Not included in your delivery

0.13 tsp


½ tsp


1.5 tbsp


0.13 tsp



Nutrition Values

Calories980 kcal
Fat55 g
Saturated Fat23 g
Carbohydrate73 g
Sugar18 g
Dietary Fiber8 g
Protein49 g
Cholesterol140 mg
Sodium1660 mg
Trans Fat1 g
Potassium1350 mg
Calcium650 mg
Iron6.5 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.


Medium Bowl
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Large Bowl


  • Core, then cut pepper into 1/4-inch pieces.
  • Cut tomatoes into 1/4-inch pieces.
  • Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.
  • Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
  • Peel, then mince or grate garlic.
  • Roughly chop cilantro.


Make salsa and crema
  • Add tomatoes, lemon juice, half the peppers, half the cilantro, 1 tbsp (2 tbsp) onions, ½ tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine. 
  • Add sour cream, lemon zest and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine. 
Cook pork and veggies
  • Heat a large non-stick pan over medium-high heat. 
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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 (4 tbsp) water.
  • Cook, stirring often, until pork and veggies are coated, 1-2 min. 
Make quesadilla filling
  • 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.
Make quesadillas
  • 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 the pan is 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.
Finish and serve
  • Cut quesadillas into wedges.
  • Divide quesadillas between plates.
  • Serve tomato-sweet bell pepper salsa and lemon crema alongside.
  • Sprinkle with remaining cilantro.
  • Squeeze a lemon wedge over top, if desired.