BBQ Pulled Pork Quesadilla with Leftover Pulled Pork
The best use for leftover pulled pork. The pork gets crisped in the skillet first for crunchy, caramelized edges, then lightly tossed in BBQ sauce and folded into a cheddar quesadilla in the same pan. Seven ingredients, extra sauce on the side for dipping, and no soggy tortilla.
Ingredients
Meat & Protein
- 2 cups pulled pork leftover from Slow Cooker Pulled Pork or Slow Cooker Pork Carnitas
Produce
- 3 green onions sliced
Dairy
- 2 cups sharp cheddar cheese freshly shredded
- 3 tbsp unsalted butter divided
Pantry & Canned Goods
- 0.75 cup BBQ sauce store-bought, Sweet Baby Ray's or Stubb's recommended, divided
- 0.25 cup pickled jalapeños from a jar, drained
- 4 flour tortillas large, burrito size
Instructions
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Spread the pulled pork in a thin, even layer and leave it alone for 3 to 4 minutes, until the bottom is browned and crispy.
- Stir and cook another 1 to 2 minutes to crisp a few more edges. Transfer the pork to a bowl and toss with ¼ cup of the BBQ sauce, the pickled jalapeños, and the green onions. Just enough sauce to coat, not drench.
- Wipe out the skillet with a paper towel and reduce the heat to medium.
- Lay the tortillas flat. On one half of each, sprinkle ¼ cup cheddar, add a quarter of the pork, then top with another ¼ cup cheddar. Fold the empty half over and press gently.
- Melt 1 tablespoon of butter in the skillet. Add 2 quesadillas and cook 2 to 3 minutes per side, pressing gently, until golden brown and the cheese is fully melted. Repeat with the remaining butter and quesadillas.
- Rest 1 minute, cut into wedges, and serve with the remaining ½ cup BBQ sauce for dipping.
Notes
Crisping the pork first does two jobs: it heats cold leftovers all the way through, and it cooks off surface moisture so the tortilla stays crisp.
Keep the sauce in the filling light. A drenched filling soaks through the tortilla. Serve the rest of the sauce on the side.
Carnitas work the same way. Swap the BBQ sauce for salsa verde and the cheddar for Monterey Jack.
Smoked pork from a BBQ joint works too. Chop it into bite-sized pieces first so the quesadilla folds cleanly.
Roughly 35g protein per quesadilla.
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