Meal Kit
BBQ Pork Quesadilla
with fire-roasted corn salsa
Prep & Cook Time: 20-30 min.
Cook Within: 6 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Rachel Post
Everyone loves a good quesadilla! This one has tender BBQ pork slices and a fiery roasted corn salsa that tastes so good you could eat it on its own. Trust us, we've done it.
In Your Box (serves 2)
- 10 oz. Sliced Pork
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6 Small Flour Tortillas
- 3 oz. Fire Roasted Corn Kernels
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2 oz. Shredded Mozzarella
- 1½ oz. BBQ Sauce
- 1½ oz. Dill Pickle Slices
- 2 Green Onions
- ¼ oz. Dijon Mustard
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QOjLe1Pw
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Calories750
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Carbohydrates60g
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Fat33g
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Protein51g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, follow same instructions as sliced pork in Step 2, seasoning with garlic salt and a pinch of pepper and breaking up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, follow same instructions as sliced pork in Step 2, seasoning with garlic salt and a pinch of pepper and breaking up until turkey reaches minimum internal temperature, 7-9 minutes.
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If using steak strips, follow same instructions as sliced pork in Steps 1 and 2, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Thinly slice pickles.Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with garlic salt and a pinch of pepper. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork and white portions of green onions to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
Add half the BBQ sauce (reserve remaining for garnish) and 2 Tbsp. water. Stir until pork is coated, 30-60 seconds.Remove from burner. Rest, 3 minutes.Transfer pork to a plate. Wipe pan clean and reserve. -
3 Assemble the Quesadillas
Wrap tortillas in a damp paper towel and microwave until warm, 15-30 seconds.
Carefully remove from microwave. Place tortillas on a clean work surface. Divide cheese equally over half of each tortilla. Top evenly with filling, pickles, and mustard. Fold tortillas in half, pressing gently to adhere. -
4 Cook the Quesadillas
Return pan used to cook pork to medium heat and add 1 tsp. olive oil. Working in batches, place two or three quesadillas in hot pan (there should be no overlap). Cook until golden brown, 2-4 minutes per side.
Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.Remove from burner. -
5 Make Salsa and Finish Dish
Add corn and a pinch of salt to a microwave-safe bowl. Microwave until heated through, 30-60 seconds.
Carefully remove from microwave. Stir in green portions of green onions.Plate dish as pictured on front of card, halving quesadillas, if desired. Top with remaining BBQ sauce and salsa. Bon appétit!
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