# 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.
