Hey friends!
Are you in the mood for some delicious comfort food? I’ve got you covered!
Today, I’m excited to share my pulled pork quesadilla recipe.
It’s packed with flavor and super easy to whip up.
Perfect for lunch, dinner, or even a fun snack!
Grab your tortillas, and let’s get cooking!
Possible Ingredient Alternatives
Red onion can be replaced with white or yellow onions for a milder flavor, or shallots for a more delicate taste. These alternatives maintain the dish’s texture and provide similar nutritional benefits. Jalapeños can be substituted with poblano peppers for less heat or serrano peppers for more spice, adjusting the quantity to taste. Canola oil can be swapped with olive oil or avocado oil for a different flavor profile and potential health benefits. Use the same amount as called for in the recipe. For a gluten-free option, corn tortillas can replace flour tortillas, though they may require gentler handling during cooking. Monterey Jack cheese can be substituted with cheddar, pepper jack, or a dairy-free cheese alternative for those avoiding dairy. Adjust the amount based on the cheese’s melting properties.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 90-100 g
- Fat: 80-90 g
- Carbohydrates: 150-160 g
Ingredients
- 1 red onion, halved and thinly sliced (optional)
- 2 jalapeños, seeded and thinly sliced into rings (optional)
- 2 tablespoons canola oil (plus extra for drizzling or brushing)
- 8 flour tortillas
- 2 1/2 – 3 cups leftover pulled pork, warmed
- 2 cups freshly grated monterey jack cheese
- Barbecue sauce for dipping
Step 1: Prepare Ingredients
Start by heating the leftover pulled pork in the microwave for about 2 minutes until warmed through but not necessarily hot.
Meanwhile, slice half of a red onion into thin slices.
Remove the stems from 2 jalapeños, de-seed them if desired, and slice them into rings.
Step 2: Sauté the Vegetables
In a large pan, add 2 tablespoons of canola oil and heat over medium-high heat.
Sauté the sliced onion and jalapeños for 4-6 minutes until they’ve softened.
Once done, transfer the vegetables to a bowl and set aside for later use.
Step 3: Assemble the Quesadilla
Wipe down the same pan and return it to the stovetop over medium-low heat.
Drizzle with a little oil to prevent sticking.
Take one flour tortilla and scatter about 1/4 cup of shredded Monterey Jack cheese over one half of the tortilla.
On the same half, add about 1/3 cup of the warmed pulled pork and a sprinkle of the sautéed vegetables.
Step 4: Cook the Quesadilla
Let the cheese begin to melt for about 1 minute, then fold the tortilla over the filling.
Press down with a spatula for 30 seconds to 1 minute to help meld the filling together.
Carefully flip the quesadilla and continue cooking for an additional minute until both sides are toasty and crisp.
Step 5: Repeat and Serve
Repeat the quesadilla-making process with the remaining tortillas, adding more oil to the pan as needed to prevent sticking.
Once all are cooked, cut the quesadillas into halves or quarters for easier serving.
Step 6: Enjoy with Dipping Sauce
Serve the quesadillas immediately with barbecue sauce on the side for dipping.
Enjoy your deliciously savory and spicy pulled pork quesadillas!
