Pulled Pork Quesadilla

Crispy quesadillas filled with juicy and flavorful pulled pork, cheese and caramelized onions and peppers topped with tangy BBQ sauce!

 Let me start by saying that Quesadillas are a great freezer meal and defrost pretty quickly because they aren’t as thick! You can honestly just take them out of the freezer 30 minutes to an hour before dinner lunch and they will be all set. These quesadillas are made using leftover pulled pork that I had from another meal!

QUICK TIP

• Don’t overfill your quesadillas. Trust me, I learned the hard way haha learn from my mistake!It’s so tempting to overstuff I know but it will not work, they will fall apart and turn into a crazy mess. Not only is it harder to flip but it’s also harder to eat because the filling just falls out everywhere.
• Don’t cook on high heat. The tortilla will burn on the outside fairly quickly before your cheese even begins to melt.
• Don’t use corn tortillasbecause they won’t hold together well when you stuff and flip them.
• Let’s talk oil, if you add too much oil it will soak into the tortilla and make your quesadilla taste strange and get soggy and we don’t want that!  I would lightly coat that pan or grill press with a little cooking spray and butter and add more as needed.

Pulled Pork Quesadilla

Crispy quesadillas filled with juicy and flavorful pulled pork, cheese and caramelized onions and peppers topped with tangy BBQ sauce!

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Prep Time 10 minutes mins

Cook Time 4 hours hrs 40 minutes mins

Servings 4

Ingredients

  

For the Quesadillas

• 2 Cups Fiesta blend cheese, shredded
• 4 Large Tortillas
• 2 Cups Caramelized yellow onions, sliced
• 2 Cups Sautéed red peppers, sliced
• 1/3 Cup Green onion, chopped
• 1 Tablespoon Butter
• 1 Tablespoon Canola oil
• Non stick cooking spray
• BBQ Sauce
• 1/4 Cup Chicken stock

For the pork

• 1 lb Pork butt
• Garlic powder
• Smoked paprika
• Kosher salt
• Black pepper
• Onion powder
• Chili powder

Instructions

 

• Generously season the pork butt with all of the spices and place in a crockpot. Add a little chicken stock to the bottom and cook on high for about 4 ½ hours. 
• Once it’s been about 4 hours check on pork and begin to shred the meat. Add in BBQ sauce (Not too much because your quesadillas will become soggy). Keep warm. 
• In a large skillet, melt butter and canola oil over medium heat.
• Add the green and yellow onion and peppers, stir occasionally. Cook until the onions are caramelized, and the peppers are tender. Set aside.
• Heat a Panini press or large skillet over medium heat. Add butter and nonstick cooking spray to the panini press. If using a skilled, heat canola oil and butter in the pan. 
• Lay tortilla flat and sprinkle with pulled pork, onions, peppers and cheese.
• Fold tortilla in half and place on the panini press or skillet and cook for about 1-2 minutes on each side. Enjoy!