Spider Web Pork Quesadillas and Wedges
with Sweetcorn, Cheddar and Baby Gem Salad
- Milk
- Wheat
- Cereals containing gluten
- Egg
- Mustard
Sandwiched together with a spiced pork, charred corn and plenty of cheese, these Spiced Pork Quesadillas and Wedges are a Mexican inspired favourite.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains: Milk)
160 grams
Sweetcorn
1 unit(s)
Baby Gem Lettuce
2 unit(s)
Medium Tomato
240 grams
British Pork Mince
1 sachet(s)
Central American Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
3.96 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
32 grams
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
50 milliliter(s)
Water for the Sauce
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Grate the cheese. Drain and rinse the sweetcorn in a sieve.
Trim the baby gem, then halve lengthways. Thinly slice widthways. Chop the tomatoes into 2cm chunks.
In a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Stir through the tomatoes, then set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the garlic and Central American style spice mix to the pork. Cook, stirring, for 1 min.
Stir in the tomato puree, chicken stock paste, sweetcorn and water for the sauce (see pantry for amount). Cook until piping hot, 1-2 mins.
Lay the tortillas (2 per person) onto a lightly oiled baking tray.
Spoon the pork and corn filling onto one half of each one. Top with the cheese.
Fold the other side over to make a semi-circle. Press down to keep together, then rub each with a little oil.
When the wedges have about 12 mins left, bake the quesadillas onto the top shelf of your oven until golden, 8-12 mins.
When the quesadillas are ready, remove them from the oven.
Add the baby gem to the bowl of tomatoes and toss to coat.
Carefully snip a small hole off the corner of the mayonnaise sachet and pipe a spider web shape onto each quesadilla by piping lines and connecting them together.
Serve the quesadillas with the salad and wedges alongside with a dollop of ketchup for dipping (see pantry for amount).
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers found the quesadillas delicious and full of flavour, with some noting it was a hit even with fussy eaters.
- Ease of prep: Many enjoyed making this recipe, with several mentioning it was fun and simple to prepare with children.
- Suggestions: Consider adding black beans to boost the filling; some preferred less sweetcorn or using beef mince instead of pork.
- Portions: The meal was surprisingly filling for most, though a few found there was too much food overall.
- Spice level: Some found it spicier than expected; consider adjusting the spice mix to taste.
- Sides: The potato wedges were popular, but some suggested a lighter side salad to balance the rich quesadillas.
