Meal Kit

BBQ Pork Quesadillas

with fire-roasted corn salsa

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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
  • Info
    6 Small Flour Tortillas
  • 3¼ oz. Dill Pickle Slices
  • 3 oz. Fire Roasted Corn Kernels
  • Info
    2 oz. Shredded Mozzarella
  • 1½ oz. BBQ Sauce
  • 2 Green Onion
  • ¼ oz. Dijon Mustard
  • ½ tsp. Garlic Salt
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • If using 20 oz. sliced pork, follow same instructions as 10 oz. sliced pork, working in batches if necessary.

  • If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Thinly slice pickles.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with garlic salt and a pinch of pepper.

  2. 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. Transfer pork to a plate. Rest, 3 minutes.

    Wipe pan clean and reserve.

  3. 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. 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. 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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