Save BBQ Pulled Pork Quesadillas are my go-to for reviving leftover pulled pork and satisfying a family craving for something melty and full of flavor. The combination of smoky pork, tangy sauce, and stretchy cheese inside a crisped tortilla is pure comfort food, yet quick enough for busy weeknights or lazy weekends.
The first time I made these BBQ quesadillas was after a big summer cookout. I needed to use up leftover pulled pork and from that moment these quesadillas became our after-party tradition.
Ingredients
- Shredded pulled pork: is the star and brings smoky depth choose pork with a little fat to stay juicy
- Good quality barbecue sauce: lifts and brightens the filling I love using a tangy vinegar-based version
- Flour tortillas: crisp up beautifully and hold their shape for perfect folding opt for medium or large size
- Shredded cheese: melts to bind and add creaminess a mix of Monterey Jack and sharp cheddar gives the best flavor and pull
- Thinly sliced red onion: for crunch and a little bite choose firm onions for best texture
- Chopped cilantro: adds fresh flavor optional but highly recommended select vibrant green leaves
Instructions
- Prepare the Pulled Pork:
- Warm leftover pulled pork in a skillet on medium heat just until hot and starting to crisp on the edges This refreshes the texture and enhances that smoky flavor
- Mix Pork with BBQ Sauce:
- Toss the hot pork in a big bowl with barbecue sauce until well coated Adjust the amount to taste You want it saucy but not wet so it will not leak from the tortillas
- Assemble Quesadillas:
- Lay out tortillas on a clean surface Sprinkle half of each tortilla with a generous layer of cheese Then add a portion of BBQ pork followed by red onions and cilantro Finally sprinkle more cheese on top This double layer ensures gooeyness Add just enough filling so you can still fold the tortilla in half
- Cook Quesadillas:
- Heat a nonstick or cast iron skillet over medium Heat a touch of oil or use cooking spray Place filled tortillas in the skillet Folded side facing down Press slightly with a spatula Cook for about three to four minutes until underside is golden and crispy Flip and cook the other side until equally crisp and the cheese is thoroughly melted
- Rest and Slice:
- Carefully transfer finished quesadillas to a cutting board Let them rest for a minute so the cheese sets slightly Slice into wedges and serve immediately with extra barbecue sauce or your favorite creamy dip
Save My favorite part is the cheese that leaks and gets toasted at the pan's edge. We always fight over those crunchy bits and it makes me think of my kids laughing around the kitchen island.
Storage Tips
Let cooked quesadillas cool completely Store in a sealed container in the refrigerator for up to three days Re-crisp in a skillet over low heat so they keep their crisp edge and gooey center If making ahead for a party separate layers with parchment paper to avoid sticking
Ingredient Substitutions
Chicken or shredded beef can easily replace pork Smoked turkey works in a pinch For cheese try mozzarella Colby pepper jack or a Mexican blend Flour tortillas work best but whole wheat or gluten free wraps will also do well
Serving Suggestions
Serve with sour cream fresh lime wedges or a drizzle of hot sauce Top with pico de gallo or pickled jalapeños for extra zing On busy nights I pair these with store bought coleslaw or make a simple crunchy salad of cabbage and carrots
Cultural and Historical Context
Quesadillas trace their roots to Mexican cuisine but filling them with pulled pork and barbecue sauce is a playful Tex-Mex twist This is classic southern barbecue meeting Mexican comfort food It is a party pleaser that shows how leftovers are the foundation of many great dishes
Seasonal Adaptations
In summer use grilled corn or fresh tomatoes inside the filling In cooler months add sautéed bell peppers or caramelized onions Switch up the barbecue sauce with a smoky chipotle or even cranberry sauce around the holidays
Success Stories
I have made these for birthday parties and they disappear in minutes Once I brought a double batch to a weekend cabin trip and not a slice was left after breakfast The last time my neighbor tried a wedge she asked me for the recipe before she finished chewing
Freezer Meal Conversion
Wrap unbaked assembled quesadillas tightly in foil before cooking and freeze Once ready to serve thaw overnight then crisp in a skillet until heated through This method locks in freshness and makes barbecue night a snap even on busy evenings
Save These are great for feeding a crowd at fall tailgates or summer reunions You can prep ahead and crisp up just before serving Keep a stack warm in the oven for hungry guests
Recipe Guide
- → What cheese works best for BBQ quesadillas?
Cheddar, Monterey Jack, or a Mexican blend melt beautifully and complement smoky pork flavors.
- → Can I use store-bought pulled pork?
Yes, precooked pulled pork with barbecue sauce is convenient and saves time without sacrificing flavor.
- → How do I prevent soggy quesadillas?
Cook over medium heat, avoid overfilling, and let them crisp on both sides for a perfect texture.
- → What toppings pair well with these quesadillas?
Sour cream, salsa, jalapeños, avocado slices, or chopped cilantro enhance the overall taste and texture.
- → Can I make these ahead for parties?
Assemble in advance and reheat in a skillet or oven for fresh, crispy quesadillas at serving time.