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
Mexican Pork Quesadillas
with sour cream & fresh parsley
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 35 minutes
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
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 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 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 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!
Frequently Asked Questions
What is the preparation time for Mexican Pork Quesadillas?
The preparation time for Mexican Pork Quesadillas with sour cream & fresh parsley is between 10 and 25 minutes.
What is the total time required to make Mexican Pork Quesadillas with sour cream & fresh parsley?
The total time required to make Mexican Pork Quesadillas with sour cream & fresh parsley is between 20 and 35 minutes.
How many servings does Mexican Pork Quesadillas provide?
4 servings
What are the main ingredients in Mexican Pork Quesadillas?
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
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?
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
How many calories does Mexican Pork Quesadillas have?
877 calories
How much fat content does Mexican Pork Quesadillas have?
grams
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