BBQ Pulled Pork Quesadillas (Printable)

Savory BBQ pork melded with cheese in crisp quesadillas, perfect for gatherings or casual meals.

# Components:

→ Quesadilla Filling

01 - 2 cups cooked pulled pork
02 - 1 cup shredded cheddar cheese
03 - 1 cup shredded Monterey Jack cheese
04 - 1/2 cup barbecue sauce
05 - 1/4 cup finely chopped red onion

→ Assembly

06 - 8 flour tortillas, 8-inch size
07 - 2 tablespoons unsalted butter

→ Garnishes (Optional)

08 - 1/2 cup sour cream
09 - 1/2 cup prepared salsa
10 - 2 tablespoons chopped fresh cilantro

# Method:

01 - In a mixing bowl, blend pulled pork, barbecue sauce, chopped onion, cheddar, and Monterey Jack cheese until evenly coated.
02 - Lay out tortillas flat; evenly distribute filling over four tortillas, leaving a 1/2-inch border at the edges.
03 - Place remaining tortillas on top of filled tortillas, pressing gently to enclose the filling.
04 - Warm a large nonstick skillet over medium heat and melt 1/2 tablespoon butter.
05 - Carefully place quesadilla in skillet; cook 2–3 minutes per side until golden brown and cheese melts, replenishing butter as needed. Repeat for remaining quesadillas.
06 - Cut toasted quesadillas into wedges. Serve warm with sour cream, salsa, and chopped cilantro as desired.

# Expert Advice:

01 -
  • Easily transforms leftovers into a new meal everyone actually looks forward to
  • Ready in under thirty minutes and only a handful of ingredients
  • Cheesy hands-on dish that is fun for both kids and adults
  • Perfect for gatherings or a cozy solo lunch
02 -
  • High in protein and feeds a crowd with little effort
  • Adaptable for many different cheeses and sauces
  • Perfect for using up any leftover meats besides pork
  • If you love smoky barbecue flavor with a crisp cheese crust this recipe delivers every time
03 -
  • Do not oversaturate your filling Too much sauce will make tortillas soggy
  • Press the quesadilla gently with a spatula as it cooks to help the cheese and edges seal
  • If your cheese begins to spill just let it crisp and later slice it along with the wedges Those golden crunchy bits are gold

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