HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmokey BBQ Pork Quesadillas
Smokey BBQ Pork Quesadillas

Smokey BBQ Pork Quesadillas

with Pickled Onion & Corn Salsa

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Stuff flour tortillas with American-style pork mince, bake them with a healthy sprinkle of cheese, and meet your new favourite weeknight recipe!

Tags:Kid Friendly

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion

2 clove


1 stalk


1 tin


1 packet

pork mince

1 packet

tomato paste


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 bag

baby spinach leaves

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

BBQ sauce

1 packet

shredded Cheddar cheese


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

½ cup


¼ cup

rice wine vinegar (or white wine vinegar)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3787 kJ
Fat43.2 g
of which saturates19.8 g
Carbohydrate71 g
of which sugars27.3 g
Protein51.6 g
Sodium1798 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 the oven to 220°C/200°C fan-forced. Finely chop the red onion. In a small bowl, combine the vinegar, a good pinch of sugar and salt and 1/2 the onion. Add enough water to just cover the onion, then set aside. Finely chop the garlic and celery. Drain the sweetcorn.


Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. Return the frying pan to a high heat with a drizzle of olive oil. Once hot, cook the pork mince, celery and remaining onion, breaking the mince up with a spoon, until browned, 4-5 minutes. Reduce heat to medium, then add the garlic and all-American spice blend. Cook until fragrant, 1 minute. Remove from the heat. Stir through the tomato paste, BBQ sauce and the water. Season with salt and pepper.

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


Arrange the tortillas on a lined oven tray. Divide the pork mixture among the tortillas, spooning it onto one half of each tortilla. Top with the shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling, then press down with a spatula. Brush or spray the tortillas with a drizzle of olive oil, then season.


Bake the quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing pork filling and cheese back into the quesadillas.

TIP: Place a sheet of baking paper and another oven tray on top of the quesadillas if they unfold during cooking.


While the quesadillas are baking, roughly chop the baby spinach leaves. Drain the pickled onion. To the bowl with the charred corn, add the spinach, pickled onion and a drizzle of olive oil. Toss to combine. Season to taste.


Divide the smokey BBQ pork quesadillas between plates. Serve with the Greek-style yoghurt and pickled onion and corn salsa.