This BBQ pulled pork quesadilla takes tender, smoky pulled pork and pairs it with melty cheese, tangy barbecue sauce, and a crisp tortilla for a quick, satisfying meal. It’s a fantastic way to use up leftover pulled pork, and it comes together in minutes. The combination of savory pork, sweet and tangy sauce, and gooey cheese makes it a crowd-pleaser for lunch, dinner, or game day.
Ingredients
- 8 large flour tortillas (10-inch / 25 cm)
- 2 cups (300 g) cooked pulled pork, warmed
- 2 cups (200 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded Monterey Jack cheese
- 1/2 cup (120 ml) barbecue sauce, plus more for serving
- 1/4 cup (60 ml) pickled jalapeños, sliced (optional)
- 1/4 cup (30 g) red onion, thinly sliced
- 2 tbsp (30 ml) olive oil or melted butter, for brushing
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat a large skillet or griddle over medium heat. If using an oven, preheat to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the warmed pulled pork with 1/4 cup (60 ml) of the barbecue sauce. Stir until the pork is evenly coated.
- Lay one tortilla flat on a clean surface. Sprinkle 1/4 cup (25 g) of the cheddar and 2 tbsp (15 g) of the Monterey Jack over half of the tortilla.
- Spoon 1/2 cup (75 g) of the barbecue pork over the cheese. Top with a few slices of red onion and pickled jalapeños, if using.
- Fold the other half of the tortilla over the filling, pressing gently to seal.
- Brush the outside of the quesadilla lightly with olive oil or melted butter.
- Place the quesadilla in the skillet (or on the baking sheet if using the oven). Cook for 2-3 minutes per side, until golden brown and crispy, and the cheese is melted. If using the oven, bake for 8-10 minutes, flipping halfway, until crispy and golden.
- Repeat with the remaining tortillas and filling.
- Let the quesadillas rest for 2 minutes before slicing. Cut into wedges and serve with extra barbecue sauce and a sprinkle of cilantro.
Tips
- Don’t overfill: It’s tempting to pile on the filling, but too much makes the quesadilla hard to flip and can cause the tortilla to tear. Stick to about 1/2 cup of pork and 1/3 cup of cheese per quesadilla.
- Use a hot skillet: A medium-high heat is key for a crispy exterior without burning the tortilla. If the skillet is too hot, the tortilla will brown before the cheese melts; if too low, it will become tough.
- Let it rest: After cooking, let the quesadilla rest for a couple of minutes. This allows the cheese to set slightly, making it easier to slice without all the filling oozing out.
- Substitutions: If you don’t have pulled pork, shredded chicken or beef work well. You can also use any melting cheese like mozzarella, pepper jack, or Colby.
Serving Suggestions
Serve these quesadillas with a side of sour cream, guacamole, or a fresh green salad. They also pair well with coleslaw or corn on the cob. For a heartier meal, serve with a bowl of black bean soup or a simple tomato salad.
Variations
- Smoky BBQ: Add a few slices of cooked bacon or a sprinkle of smoked paprika to the filling.
- Spicy Kick: Use pepper jack cheese instead of cheddar, and add a drizzle of hot sauce or a pinch of cayenne pepper.
- Hawaiian Style: Add some pineapple chunks or a slice of pineapple to the filling for a sweet and tangy twist.
- Breakfast Quesadilla: Add a scrambled egg to the filling for a hearty breakfast version.
Storage and Reheating
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for 2-3 minutes per side, or in a toaster oven at 350°F (175°C) for 5-7 minutes, until crispy and heated through. Avoid microwaving, as it makes the tortilla soggy.
Frequently Asked Questions
Can I use raw pork to make this?
Yes, you can cook raw pork shoulder or butt first. Season it, then cook in a slow cooker or oven until it reaches an internal temperature of 205°F (96°C) for shredding, but ensure it’s cooked to at least 145°F (63°C) with a 3-minute rest before shredding. Then toss with barbecue sauce and proceed with the recipe.
What is the best cheese for quesadillas?
A combination of sharp cheddar and Monterey Jack is classic for its flavor and melting quality. You can also use Oaxaca, mozzarella, or pepper jack for a different twist.
Can I make these quesadillas in the oven instead of a skillet?
Absolutely. Assemble the quesadillas, place them on a baking sheet, and bake at 400°F (200°C) for 8-10 minutes, flipping halfway, until golden and crispy. This is great for making multiple servings at once.
How do I prevent the quesadilla from getting soggy?
Make sure the pulled pork is well-drained and not too wet. Also, avoid using too much barbecue sauce, as excess moisture can make the tortilla soggy. Cooking on a hot skillet helps crisp it up.
Can I freeze cooked quesadillas?
Yes, you can freeze cooked quesadillas. Let them cool completely, wrap each in plastic wrap, and place them in a freezer bag. They’ll keep for up to 2 months. Reheat from frozen in a skillet or oven.
What can I serve with BBQ pulled pork quesadillas?
They go well with a simple green salad, coleslaw, pickles, or a side of ranch or blue cheese dressing. You can also serve them with extra barbecue sauce for dipping.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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