Pulled Pork Quesadilla
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Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
8 quesadillas
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Calories
354 kcal
Pulled Pork Quesadilla
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Use your leftover pulled pork in this perfect Mexican pulled pork quesadilla recipe! It wows with black beans, chiles, and melty cheese.
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Ingredients
FOR THE FILLING:
- 1 ½ cups leftover slow cooker pulled pork or your favorite BBQ pulled pork
- 1 15-ounce can reduced sodium black beans, rinsed and drained
- ¼ medium red onion finely chopped
- 1 4-ounce can diced green chiles in their juices
- ⅓ cup chopped fresh cilantro*
- 2 cups shredded cheddar pepper jack, or Monterey jack cheese (I used cheddar)
- 8 inch flour tortillas
- nonstick spray canola oil, or butter, for grilling the quesadillas
FOR SERVING:
- homemade bbq sauce or your favorite BBQ sauce
- nonfat plain Greek yogurt or sour cream
- chopped green onions or cilantro
Instructions
- If you’d like to keep your quesadillas warm between batches, preheat the oven to 200 degrees F.
- To a large mixing bowl, add the pulled pork, black beans, red onion, green chiles, and cilantro.
- Stir to combine.
- Assemble the quesadillas and cook: Warm a large nonstick skillet over medium heat. Lightly coat the skillet with nonstick spray or lightly brush with olive oil. Lay a tortilla in the skillet and sprinkle 2 tablespoons cheese over half. Top with ½ cup of the pork mixture.
- Sprinkle an additional 2 tablespoons cheese on top, the fold the tortilla over the cheese to create a half moon. To cook 2 quesadillas at the same time, slide the folded quesadilla to one side of the skillet with the straight edge running down the middle, then cook a second quesadilla beside it (the open sides of the quesadillas will point away from each other).
- Cook quesadillas on both sides until the tortillas are golden and the cheese is melted, about 5 to 6 minutes total. If desired, transfer cooked quesadillas to a clean baking sheet and place on the lower rack of the oven to keep warm. Repeat with remaining quesadillas.
- Transfer the quesadillas to a cutting board and let rest 1 to 2 minutes. Slice into wedges and serve hot with a drizzle of BBQ sauce (I like to warm the sauce first), Greek yogurt, and green onions or cilantro as desired.
Notes
- *If you aren’t a fan of cilantro, you can simply omit it.
- TO STORE. Refrigerate leftover filling for up to 5 days. Cook the quesadillas just before serving.
- TO REHEAT. Heat quesadillas in a nonstick skillet over medium heat to warm the filling and recrisp the outsides. You also can play around with reheating quesadillas in the oven on the upper-third rack at 375 degrees F. Flip them over halfway through.
- TO FREEZE. Leftover filling can be frozen for up to 3 months. Let thaw overnight in the refrigerator.
Nutrition Information
Show Details
Serving
1of 8
Calories
354kcal
(18%)
Carbohydrates
35g
(12%)
Protein
17g
(34%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
49mg
(16%)
Potassium
131mg
(4%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
413IU
(8%)
Vitamin C
6mg
(7%)
Calcium
286mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8quesadillas
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 354kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 49mg | 16% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 286mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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