Pulled Pork Quesadilla Use Leftover Pulled Pork Wellplated Com

After two marathon weeks of recipe testing and video shooting for Slow Cooker Pulled Pork and Instant Pot Pulled Pork, we were left with enough leftover pulled pork to open a barbecue stand. If you’ve ever experienced a similar influx of leftover pulled pork, then you know sometimes you need to make something with pulled pork besides sandwiches. My answer: Pulled Pork Quesadilla. Tender pulled pork, black beans, and green chiles folded in a crispy tortilla and bound with melty cheese, this pork quesadilla is a tasty culinary mashup that will breathe new life into your dinner routine. Although quesadillas can be used as a joke to describe someone’s lack of cooking ability (e.g. it was my roommate’s turn to make dinner and she cooked us CHEESE QUESADILLAS), when cooked thoughtfully, they can be a fast, healthy, and truly delicious dinner! In fact, during my first year of marriage, I cooked so many different versions of quesadillas that I suspected the universe had endowed me with a tortilla-centric purpose in life. (Sweet Potato Black Bean Quesadillas and make-ahead Breakfast Quesadillas are still two I make regularly). Leftover pork quesadillas are so easy and yet make so much sense.

The black beans will help stretch your leftovers and provide important health benefits like fiber and whole grains.Canned green chiles add instant spice that’s a lovely pairing with sweet barbecue flavors.And the cheese melted inside a golden, toasted tortilla? There’s a reason kids (and honest adults) go crazy for it!

How to Make an Easy Pulled Pork Quesadilla

The next time you have a batch of leftover pulled pork (or the next time you need an excuse to cook a great big batch of it!) a pork quesadilla is what to make. This Mexican pulled pork quesadilla filling takes all of 5 minutes to stir together (seriously!) and you can freeze it for future fast dinners if you please.

The Ingredients

Pulled Pork. Whether it’s from your favorite local barbecue joint, homemade, or Costco, pulled pork makes a tasty base for a protein-packed quesadilla.Black Beans. Rather than making the ‘dillas with pork alone, I like to add a can of black beans to the filling. It stretches servings, black beans are nutritious, and they give the quesadillas a Mexican flare.Tortillas. You can use any size you like! I prefer the taco sized (8-inch) folded in half because they are easier to flip, but you can also use two that are stacked with the filling in between.

Canned Green Chiles. You’ll always find a can of these in my pantry. They’re a fantastic, convenient way to add both moisture and flavor to everything from the Green Chile Chicken Enchiladas in my cookbook to Green Chile Chicken Burgers.Cilantro + Red Onion. A hit of freshness and color.CHEESE! For the best results, grate it yourself (prebagged cheeses are coated with a starchy substance and thus don’t melt as easily).

The Directions

Storage Tips

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.

Recommended Tools to Make this Recipe

Mixing Bowls. Durable, glass stackable mixing bowls with 10 different sizes, and dishwasher safe.Non-Stick Skillet. A reliable non-stick and PFOA-free skillet.Cutting Board. Non-porous surface with drip-catching edges, this is used everyday in our house.

Never will I ever be too old for quesadillas. I hope this pulled pork spin livens up your weeknight dinners, the way it does for us.

Use Medium Heat. If the heat is too low, the tortilla won’t crisp; if it’s too high, the tortilla will burn before the filling is hot and the cheese is melted. Go for something in between and adjust as you go.Go Light on the Oil. You only need a little bit to toast the tortilla. If you use too much, the tortilla can become soggy. I prefer to use a nonstick skillet coated with a little bit of cooking spray or butter.It’s OK to Peek. Periodically, use a spatula to lift up the quesadilla and check its progress. You’ll need 5 to 6 minutes total to grill the quesadilla over medium heat. Later batches tend to cook more quickly than earlier batches.

Cheddar. Sharp cheddar complements the pulled pork. Since it is fully flavored, it’s an excellent option when you really want to taste the cheese or get away with using less.Pepper Jack. For those who like a spicy quesadilla.Monterey Jack. A mild white cheese that is well loved for quesadillas because it melts beautifully.Mix It Up! Can’t decide? Try a blend of several cheeses and create the quesadilla of your dreams.

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Pulled Pork Quesadilla Video

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