PULLED PORK QUESADILLA
Use your leftover pulled pork in this perfect Mexican pulled pork quesadilla recipe! It wows with black beans, chiles, and melty cheese.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : ServingSize 1 of 8, Calories 354 kcal, Carbohydrate 35 g, Protein 17 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 49 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 5 g
QUESADILLA JALAPENO SPREAD
This is a delicious creamy jalapeno spread to use on quesadillas, tacos, or whatever you want. It tastes just like the one on Taco Bell's quesadillas.
Provided by ALLJER
Categories Appetizers and Snacks Spicy
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In a blender or food processor, mix together the mayonnaise, diced jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper, and garlic powder. Blend until smooth and jalapeno is completely pureed, about 1 minute. Season to taste with salt, as needed.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 1.1 g, Cholesterol 3.5 mg, Fat 7.4 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.1 g, Sodium 148.9 mg, Sugar 0.7 g
JALAPENO POPPER QUESADILLAS
This is a great alternative to deep-fried jalapeno poppers that's much easier to make and healthier too. Slice into small wedges to use as an appetizer, or enjoy as light meatless Monday dinner.
Provided by laurieish
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
- Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
- Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
- Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 41.4 g, Cholesterol 63.5 mg, Fat 27.8 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 797.5 mg, Sugar 2.8 g
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