I love me some pulled pork sandwiches, but it ain’t gotta be all about the sammies. You can take some of that leftover pulled pork and make yourself some super tasty (and quick) quesadillas.
It’s the perfect use of pulled pork leftovers.
Either way, lunch is gonna be tasty with these on the menu.
Easy Pulled Pork Quesadillas
These crispy, golden pulled pork quesadillas are packed with tender, flavorful pork, melted cheese, and a hint of smokiness. Perfect for using up leftover pulled pork or as a quick weeknight dinner that the whole family will love.
Ingredients
- 2 cups pulled pork (cooked and shredded)
- 8 large flour tortillas (10-inch size)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup BBQ sauce (plus extra for serving)
- 1/2 medium red onion (thinly sliced)
- 1 medium jalapeño (seeded and diced, optional)
- 1/4 cup fresh cilantro (chopped)
- 2 tablespoons butter (for cooking)
- 1/2 cup sour cream (for serving)
- 1/2 cup salsa (for serving)
Instructions
1. If your pulled pork is cold from the refrigerator, warm it gently in a skillet over medium heat or in the microwave for 1-2 minutes. Mix the BBQ sauce into the pulled pork until evenly coated.
đź’ˇ Tip:Â This helps the pork spread more easily and ensures every bite has great flavor.
2. Combine the shredded cheddar and Monterey Jack cheeses in a bowl and mix well. Set aside.
3. Lay out 4 flour tortillas on a clean work surface. Divide the cheese mixture evenly among these tortillas, spreading it over one half of each tortilla.
4. Layer the pulled pork evenly over the cheese on each tortilla, followed by the sliced red onion, diced jalapeño (if using), and chopped cilantro.
5. Fold each tortilla in half to create a half-moon shape, pressing down gently to seal.
6. Heat a large skillet or griddle over medium heat. Add about 1/2 tablespoon of butter and let it melt, swirling to coat the surface.
đź’ˇ Tip:Â Medium heat is key - too high and the tortilla will burn before the cheese melts.
7. Place one or two quesadillas in the skillet (depending on size) and cook for 3-4 minutes until the bottom is golden brown and crispy.
8. Carefully flip the quesadilla using a spatula and cook for another 3-4 minutes until the second side is golden and the cheese is fully melted.
9. Transfer the cooked quesadilla to a cutting board and repeat the process with the remaining quesadillas, adding more butter to the skillet as needed.
10. Let the quesadillas rest for 1-2 minutes, then cut each into 3-4 wedges using a sharp knife or pizza cutter.
đź’ˇ Tip:Â Letting them rest slightly helps the cheese set and makes cutting cleaner.
11. Serve immediately with sour cream, salsa, and extra BBQ sauce on the side.
Notes
- Use leftover pulled pork from a previous meal to make this recipe even quicker and more economical.
- For extra crispy quesadillas, use a cast-iron skillet or press down gently with a spatula while cooking.
- If you don't have both cheeses, you can use 3 cups of just cheddar or just Monterey Jack.
- Add a sprinkle of smoked paprika or cumin to the pulled pork for extra depth of flavor.
- These quesadillas can be kept warm in a 200°F oven while you cook the remaining batches.
- For meal prep, assemble the quesadillas ahead of time and refrigerate. Cook them just before serving.
Variations
If you want to mix it up a bit, I’ve got a few variations on the main recipe for ya.
- Breakfast Version: Add scrambled eggs and use breakfast sausage instead of pulled pork for a morning twist.
- Hawaiian Style: Mix in diced pineapple with the pulled pork for a sweet and savory combination.
- Spicy Kick: Add pepper jack cheese instead of Monterey Jack and drizzle with chipotle mayo.
- Veggie-Loaded: Include sautéed bell peppers, corn, and black beans for added nutrition and texture.
- BBQ Chicken: Substitute pulled pork with shredded BBQ chicken for a lighter option.
- Mac and Cheese Fusion: Add a layer of mac and cheese inside for an indulgent, loaded quesadilla.
- Low-Carb Option: Use low-carb tortillas or large lettuce wraps instead of flour tortillas.
Nutrition Facts
Calories: 625 kcal
Protein: 38g
Carbohydrates:48g
Fat: 31g
Saturated Fat: 15g
Fiber: 3g
Sugar: 6g
Cholesterol: 110mg
Sodium: 1,240mg
Calcium: 420mg
Iron: 3.5mg
