Mexican Pork Quesadillas
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Mexican Pork Quesadillas

Mexican Pork Quesadillas

with Charred Corn & Tomato Salsa

These quesadillas are bursting with Tex-Mex-spiced pork and gooey melted Cheddar and are all wrapped up in a golden tortilla hug. As one of our most reached-for spice blends, Tex-Mex deserves all of the praise it gets.

Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount

2 clove


1 tin

tinned corn

1 packet

pork mince

1 bag

soffritto mix

1 sachet

Tex-Mex spice blend

1 packet

tomato paste


mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

Tomato Salsa

(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )

1 packet

Light Sour Cream

(Contains Milk;)

Not included in your delivery

olive oil

⅓ cup



Nutritional Values

Energy (kJ)3298 kJ
Fat40.6 g
of which saturates16.2 g
Carbohydrate59 g
of which sugars16.1 g
Protein41.5 g
Sodium1457 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan
Baking Paper



• Preheat oven to 200°C/180°C fan-forced. Finely chop garlic. • Drain corn kernels. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until browned, 3-4 minutes. • Add soffritto mix and cook, stirring, until softened, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add garlic, Tex-Mex spice blend and tomato paste. Season to taste. Cook until fragrant, 1 minute. • Add the water and cook, stirring, until slightly thickened, 1-2 minutes.


• Arrange mini flourtortillas on a lined oven tray. Divide pork mixture among tortillas, spooning it onto one half of each tortilla. Top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling, then press down gently with a spatula. Brush or spray with a drizzle of olive oil, then season with salt and pepper. • Bake until cheese is melted and tortillas are golden, 10-12 minutes.

TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.


• Meanwhile, wipe out frying pan and return to high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl to cool slightly.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.


• Divide Mexican pork quesadillas between plates. • Serve with charred corn, tomato salsa and light sour cream. Enjoy!

Little cooks: Add the finishing touch by spooning over the salsa!