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
PORK QUESADILLAS WITH FRESH SALSA
I threw this together one night when I was in the mood for quesadillas but didn't feel like going out. The homemade salsa is so fresh and wonderful, you'll absolutely want to double the recipe. -Adam Gaylord, Natick, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (3/4 cup salsa).
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook 4-5 minutes or until tender, stirring occasionally. Stir in pork, salt and pepper; heat through. Meanwhile, in a small bowl, combine salsa ingredients. , Place tortillas on a griddle. Layer one-half of each tortilla with 1/4 cup cheese, 1 cup pork mixture and 2 tablespoons cheese; fold other half over filling., Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut into wedges. Serve with salsa.,
Nutrition Facts : Calories 589 calories, Fat 25g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 873mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 9g fiber), Protein 43g protein.
PORK-SWEET POTATO QUESADILLAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F. Pierce the sweet potato a few times with a fork and microwave until soft, 7 to 10 minutes. Let cool slightly, then remove the skin and mash the flesh with a fork; set aside.
- Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the pork, chile powder and 1 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the garlic, sweet potato and scallions and cook, stirring, 2 more minutes. Add the cilantro and season with salt. Transfer the mixture to a bowl.
- Wipe out the skillet; add 1/2 tablespoon butter and melt over medium-high heat. Add a tortilla, spread one-quarter of the pork mixture on one half and top with 1/2 cup cheese. Fold the tortilla over the filling and cook until the quesadilla is golden, 1 to 2 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat to make 3 more quesadillas. Cut into wedges and serve with pickled jalapenos and sour cream, if desired.
THE GREATEST QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
- Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
- Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.
SWEET PORK QUESADILLAS
These Sweet Pork Quesadillas are one of my all-time favorite foods. I just can't get enough of them!
Provided by Six Sisters Stuff
Yield 6
Number Of Ingredients 11
Steps:
- Put the pork in the slow cooker, and fill with water until it reaches halfway up the roast.
- Cook on high for 3 hours.
- Drain the water and cut the pork in thirds.
- Mix together salsa, Dr. Pepper, and brown sugar and pour over the pork.
- Cook on low for 3 more hours.
- Drain the liquid (reserving just a little bit to mix with the pork) and shred the pork. Mix the shredded pork with the reserved liquid.
- Heat a nonstick griddle or pan to medium heat, place a tortilla on the heated griddle.
- Sprinkle on about 1/2 cup cheese and a 1/2 cup pork and place a second tortilla on top.
- Cook for 3 to 5 minutes, or until tortilla is golden brown, turning over halfway through.
- Serve with optional toppings.
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