What are the main ingredients in Mexican Pork Quesadillas?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Mexican Pork Quesadillas?

Calories: 877, Carbs: 70 grams, Fat: grams, Protein: 56.3 grams, Sugar: 17.2 grams, Salt: 1425 grams

How do I prepare Mexican Pork Quesadillas?

PORK TIME: Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the pork strips and the rub and fry for 4-6 minutes or until cooked through, shifting occasionally. FEAST-ESTA!: Serve up the quesadilla triangles with a dollop of sour cream, a spoon of guac, and the picked parsley. Serve any remaining Pico de gallo on the side. Amazing work, Chef! PICO BOO: To make the Pico de gallo, combine the chopped jalapeños, the diced tomato, the chopped cucumber, the diced onion, and the vinegar. Season to taste and set aside in the fridge. THAT’S NOT THE QUES: Return the pan to a high heat. When hot, add 1 tortilla and top with some of the mozzarella, some of the pork slices, and some of the Pico de gallo. Then sandwich with another tortilla. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Fry for a further 1-2 minutes until the cheese is melted. Repeat with the remaining quesadilla. On completion, cut each quesadilla into quarters.

What should be prepared from my kitchen to make Mexican Pork Quesadillas?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Mexican Pork Quesadillas

Succulent pork fillet, mozzarella cheese and our take on a Pico de gallo; pickled jalapeños, fresh cucumber and zingy tomato. All these beautiful elements are packed inside a soft flour tortilla which is then toasted to perfection, until the cheese melts and the tortilla is golden and crisp!

Mexican Pork Quesadillas

with sour cream & fresh parsley

Hands on Time: 10 - 25 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Fresh Parsley
Grated Mozzarella
Guacamole
NOMU Spanish Rub
Onion
Onions
Pickled Jalapeños
Pork Fillet
Red Wine Vinegar
Sour Cream
Tomato
Tomatoes
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

PORK TIME
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the pork strips and the rub and fry for 4-6 minutes or until cooked through, shifting occasionally.
PICO BOO
To make the Pico de gallo, combine the chopped jalapeños, the diced tomato, the chopped cucumber, the diced onion, and the vinegar. Season to taste and set aside in the fridge.
THAT’S NOT THE QUES
Return the pan to a high heat. When hot, add 1 tortilla and top with the mozzarella, the pork slices, and some of the Pico de gallo. Then sandwich with the remaining tortilla. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Fry for a further 1-2 minutes until the cheese is melted. On completion, cut into quarters.
FEAST-ESTA!
Serve up the quesadilla triangles with a dollop of sour cream, a spoon of guac, and the picked parsley. Serve any remaining Pico de gallo on the side. Amazing work, Chef!

Pork Fillet - 150g
NOMU Spanish Rub - 7,5ml
Pickled Jalapeños - 10g
Tomato - 1
Cucumber - 50g
Onion - 1
Red Wine Vinegar - 15ml
Wheat Flour Tortillas - 2
Grated Mozzarella - 50g
Sour Cream - 30ml
Guacamole - 40g
Fresh Parsley - 4g

Download the Recipe

Serves 2

PORK TIME
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the pork strips and the rub and fry for 4-6 minutes or until cooked through, shifting occasionally.
PICO BOO
To make the Pico de gallo, combine the chopped jalapeños, the diced tomato, the chopped cucumber, the diced onion, and the vinegar. Season to taste and set aside in the fridge.
THAT’S NOT THE QUES
Return the pan to a high heat. When hot, add 1 tortilla and top with some of the mozzarella, some of the pork slices, and some of the Pico de gallo. Then sandwich with another tortilla. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Fry for a further 1-2 minutes until the cheese is melted. Repeat with the remaining quesadilla. On completion, cut each quesadilla into quarters.
FEAST-ESTA!
Serve up the quesadilla triangles with a dollop of sour cream, a spoon of guac, and the picked parsley. Serve any remaining Pico de gallo on the side. Amazing work, Chef!

Pork Fillet - 300g
NOMU Spanish Rub - 15ml
Pickled Jalapeños - 20g
Tomato - 1
Cucumber - 100g
Onion - 1
Red Wine Vinegar - 30ml
Wheat Flour Tortillas - 4
Grated Mozzarella - 100g
Sour Cream - 65ml
Guacamole - 80g
Fresh Parsley - 8g

Download the Recipe

Serves 3

PORK TIME
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the pork strips and the rub and fry for 4-6 minutes or until cooked through, shifting occasionally.
PICO BOO
To make the Pico de gallo, combine the chopped jalapeños, the diced tomato, the chopped cucumber, the diced onion, and the vinegar. Season to taste and set aside in the fridge.
THAT’S NOT THE QUES
Return the pan to a high heat. When hot, add 1 tortilla and top with some of the mozzarella, some of the pork slices, and some of the Pico de gallo. Then sandwich with another tortilla. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Fry for a further 1-2 minutes until the cheese is melted. Repeat with the remaining quesadillas. On completion, cut each quesadilla into quarters.
FEAST-ESTA!
Serve up the quesadilla triangles with a dollop of sour cream, a spoon of guac, and the picked parsley. Serve any remaining Pico de gallo on the side. Amazing work, Chef!

Pork Fillet - 450g
NOMU Spanish Rub - 22,5ml
Pickled Jalapeños - 30g
Tomatoes - 2
Cucumber - 150g
Onions - 2
Red Wine Vinegar - 45ml
Wheat Flour Tortillas - 6
Grated Mozzarella - 150g
Sour Cream - 85ml
Guacamole - 120g
Fresh Parsley - 12g

Download the Recipe

Serves 4

PORK TIME
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the pork strips and the rub and fry for 4-6 minutes or until cooked through, shifting occasionally.
PICO BOO
To make the Pico de gallo, combine the chopped jalapeños, the diced tomato, the chopped cucumber, the diced onion, and the vinegar. Season to taste and set aside in the fridge.
THAT’S NOT THE QUES
Return the pan to a high heat. When hot, add 1 tortilla and top with some of the mozzarella, some of the pork slices, and some of the Pico de gallo. Then sandwich with another tortilla. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Fry for a further 1-2 minutes until the cheese is melted. Repeat with the remaining quesadillas. On completion, cut each quesadilla into quarters.
FEAST-ESTA!
Serve up the quesadilla triangles with a dollop of sour cream, a spoon of guac, and the picked parsley. Serve any remaining Pico de gallo on the side. Amazing work, Chef!