HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Pulled Pork Quesadillas
Mexican Pulled Pork Quesadillas

Mexican Pulled Pork Quesadillas

with Sour Cream & Charred Corn Salsa

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Pulled pork is on the menu! It's succulent, super-tasty and works a treat in these easy and delicious quesadillas! With the long, slow cooking already done, the pork just needs to be heated and it's ready to enjoy. Here, we've stirred it through a Mexican-style sauce to make a mouth-watering filling that's ready to be spread over tortillas and baked.


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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

red onion

1 clove


1 unit


1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 sachet

tomato paste

1 tub

mild chipotle sauce


1 packet

pulled pork

(May be present Soy)

8 unit

mini flour tortillas

(ContainsSoy, GlutenMay be present Soy, Milk)

1 packet

shredded Cheddar cheese


1 tin


1 bag


1 unit


1 packet

sour cream


Not included in your delivery

olive oil

½ cup


1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3720 kJ
Fat34 g
of which saturates14.3 g
Carbohydrate86 g
of which sugars22 g
Dietary Fibre0 g
Protein50.8 g
Cholesterol0 mg
Sodium2450 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled).


SPICY: The spice blend is spicy, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion (reserve some for the salsa if you like) and carrot and cook, stirring, until softened, 5 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the water and mild chipotle sauce and stir to combine. Add the pulled pork and stir to coat. Cook until heated through, 2 minutes.


Lay 1/2 the mini flour tortillas (see ingredients list) over an oven tray lined with baking paper. Divide the pulled pork mixture between the tortillas and top with shredded Cheddar cheese. Top with the remaining tortillas and gently press down to seal. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper. Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes.


While the quesadillas are baking, wipe out the frying pan and return to a high heat. Drain the sweetcorn and add to the pan. Cook, tossing, until golden and lightly charred, 5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid or foil if the kernels are “popping” out.


Roughly chop the coriander and tomato. Add the coriander, tomato, any reserved red onion, white wine vinegar and a drizzle of olive oil to the bowl with the corn. Stir to combine.


Cut the quesadillas into wedges and divide between plates. Serve with the charred corn salsa and sour cream.