Spiced Pork Quesadillas

Simple, tasty and great for an autumn evening

Bold delicious Rhône that punches well above its price point, an excellent wine match for these unctuous quesadillas.

Pork Quesadilla


  • 200g Pork filet (aka tenderloin)
  • 1 small onion (finely chopped)
  • 2 garlic cloves – crushed
  • 2 tsp ground cumin
  • 1 red chilli (seeded and finely chopped)
  • 1 tin chopped tomatoes (or 1 XL tomato and chopped)
  • 4 tortilla wraps
  • 2 tbsp chopped parsley
  • 2 tsp dried oregano
  • 2 medium spring onions (finely sliced)
  • 100g strong cheddar (grated)
  • Sour Cream – to serve
  • Salsa – to serve (see recipe below)
  • 1 medium ripe tomato – seeded and chopped
  • 1/2 red onion (finely chopped)
  • 2 tbsp coriander (chopped)
  • 1 green chilli (seeded and finely chopped)
  • A good squeeze of lemon juice
  • 2 tbsp extra virgin olive oil
  • A generous pinch of salt

Quesadilla method

The filling can be made a day or two in advance.

  • Pre-heat the oven to 180.
  • Heat a little oil in a large frying pan and sear the pork fillet all over.  Transfer to a baking tray and roast for 20 mins then remove to cool a little.
  • Using the same frying pan cook the onion, garlic and cumin on a low heat until soft.  Add the tomato and oregano and cook down until thickened (20 mins or so).
  • Shred the pork fillet – I find this easiest using 2 forks so it’s nice and fine.  Add to the frying pan and season to taste.
  • Set the filling aside to cool.
  • Spread the filling over 2 tortillas, leaving 1cm around the edges.  The more filling you have the more likely it is to squish out when finally cutting – if that doesn’t bother you then be liberal!
  • Sprinkle over the parsley, spring onion and plenty of cheese then place another tortilla on top and lightly press together.
  • Heat some oil in a tortilla size frying pan and fry each quesadilla for a minute or so on each side.  Be careful when you flip it that you don’t lose your filling!
  • Place both quesadillas on a baking tray (or two) and pop them in the oven for 7 minutes.
  • Make the salsa by combining all ingredients.
  • Slice the quesadillas into triangles (a pizza cutter is less messy as you loose less filling out of the sides)
  • Serve with a side of sour cream and salsa.

Now congratulate yourself and pour a large glass of Côtes du Rhône Villages.

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