eCook Meal
Mexican Pork Quesadillas
with sour cream & fresh parsley
Succulent pork fillet, mozzarella cheese and our take on a Pico de gallo; pickled jalapeƱos, 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!
Serving guide
Choose your portion size.
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 jalapeƱos, the diced Tomato, the chopped Cucumber, the diced onion, and the vinegar. Season to taste and set aside in the fridge.
THATāS 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 jalapeƱos, the diced Tomato, the chopped Cucumber, the diced onion, and the vinegar. Season to taste and set aside in the fridge.
THATāS 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 jalapeƱos, the diced Tomato, the chopped Cucumber, the diced onion, and the vinegar. Season to taste and set aside in the fridge.
THATāS 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 JalapeƱos - 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
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 jalapeƱos, the diced Tomato, the chopped Cucumber, the diced onion, and the vinegar. Season to taste and set aside in the fridge.
THATāS 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 - 600g
NOMU Spanish Rub - 30ml
Pickled JalapeƱos - 40g
Tomatoes - 2
Cucumber - 200g
Onions - 2
Red Wine Vinegar - 60ml
Wheat Flour Tortillas - 8
Grated Mozzarella - 200g
Sour Cream - 125ml
Guacamole - 160g
Fresh Parsley - 15g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R248.70
for 4 servings Ā· R62.18 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 Ā· 24% of packR10.80
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 Ā· whole pack (size can't be divided)R6.99
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Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R38.99 Ā· 50% of packR19.50
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 Ā· 10% of packR5.70
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Guacamole needs 160 gGuacamole Seasoning 40 g 40 g at R20.99 Ā· 4.0Ć packsR83.96
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Grated Mozzarella needs 200 gChicken Breast Fillets Topped with Mozzarella & Spring Onion 800 g 800 g at R149.99 Ā· 25% of packR37.50
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 Ā· 57% of packR18.28
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Pickled JalapeƱos needs 40 gSliced Pickled JalapeƱos 400 g 400 g at R59.99 Ā· 10% of packR6.00
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 Ā· 75% of packR38.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 Ā· whole pack (size can't be divided)R20.99
Not in the Woolies basket ā source these elsewhere:
- NOMU Spanish Rub
- Wheat Flour Tortillas
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Guacamole, Mozzarella, NOMU Spanish Rub, Onion, Parsley, Pickled JalapeƱo, Pork Fillet, Red Wine Vinegar, Sour Cream, Tomato, Wheat Flour Tortilla
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?
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! THATāS 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. 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 jalapeƱos, the diced tomato, the chopped cucumber, the diced onion, and the vinegar. Season to taste and set aside in the fridge.
What should be prepared from my kitchen to make Mexican Pork Quesadillas?
Cucumber, Guacamole, Mozzarella, NOMU Spanish Rub, Onion, Parsley, Pickled JalapeƱo, Pork Fillet, Red Wine Vinegar, Sour Cream, Tomato, Wheat Flour Tortilla
How many calories does Mexican Pork Quesadillas have?
877 calories
How much fat content does Mexican Pork Quesadillas have?
grams