HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Mexican Pork Quesadillas
Quick Mexican Pork Quesadillas

Quick Mexican Pork Quesadillas

with Charred Corn & Tomato Salsa

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Bursting with mildly-spiced pork and melted Cheddar, and topped with sweet charred corn and a tomato salsa, it’s hard to resist these quesadillas. The citrusy coriander really makes the dish sing, and the tangy sour cream adds the finishing touch.

Tags:Kid FriendlyQuick

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

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 tin


1 packet

pork mince

1 bag

soffritto mix

1 packet

tomato paste


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 bag


1 packet

light sour cream


1 packet

tomato salsa

(May be present Milk, Egg, Tree Nuts)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

⅓ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3493 kJ
Fat43.3 g
of which saturates17.1 g
Carbohydrate60.9 g
of which sugars15.7 g
Protein43.8 g
Sodium1554 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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• Preheat oven to 200°C/180°C fan-forced. Finely chop garlic. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over a 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. Cook until fragrant, 1 minute. Add the water and cook, stirring, until slightly thickened, 1-2 minutes.


• Arrange tortillas 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. Spoon any overflowing filling and cheese back into the quesadillas.

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 a high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl to cool slightly. • Roughly chop coriander. Add to corn. Season, then toss to combine.

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


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