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EASY BBQ Pulled Pork Quesadilla


A crispy flour tortilla filled with tender pulled pork, BBQ sauce and melty cheese. This simple pulled pork quesadilla is made with 5 simple ingredients in just 10 fast minutes.

Whenever we have leftover BBQ pulled pork, this is one of our favorite recipes to make. It’s super simple, fast and is always a large hit with the family. A few of our other favorites are BBQ nachos or a BBQ pizza.

bbq pork quesadillas on a plate with a lime

We love these pulled pork quesadillas. They make an simple lunch or dinner and can even be served as an appetizer. You only need 5 ingredients and they take 10 minutes to make from commence to terminate. It doesn’t obtain any easier than that!

These could also be made with shredded chicken or beef and taste just as delicious. It’s the great recipe for repurposing leftovers on a busy day or night. We love to serve them with extra BBQ sauce or sour cream for dipping. Yum!

bbq pulled pork in crock pot

Ingredients

You only need 5 simple ingredients to make these quesadillas (amounts included in printable recipe below). Feel free to add in any extras, like cilantro, pickled onions or dill pickles.

  • Pulled pork: I love using leftover BBQ pulled pork or kalua pork. You could even use shredded BBQ chicken if preferred.
  • BBQ sauce: Sweet Baby Ray’s is my favorite BBQ sauce to use because of it’s sweet flavor. Any brand will work, or you can even make homemade BBQ sauce if you have the time.
  • Tortillas: I prefer using Tortilla Land flour tortillas (which are not cooked). Sometimes we use leftover homemade flour tortillas if we have extras to use up.
  • Butter: This helps makes the tortillas extra crispy and flavorful.
  • Cheese: Any type will work. I usually do a mix of mozzarella, pepper jack and cheddar.

cooking pulled pork quesadilla in skillet

How to make BBQ pork quesadilla

  1. MIX. Combine the shredded pork and BBQ sauce in a bowl until well coated.
  2. COOK. Warm a tortilla in a buttered pan over medium-low heat. Flip the tortilla and add 1/4 cup pork and 1/4 cup shredded cheese on one side. Top with any extra fillings if preferred. Then fold in the opposite side of the tortilla.
  3. CUT. Once the cheese is melty and the tortillas are crispy, transfer the quesadilla to a cutting board. Cut into 6 to 8 wedges using a knife or pizza roller. Serve immediately with extra BBQ sauce for dipping.

Cooking tips

  • Use uncooked tortillas. These taste so much more fresh than the precooked ones. It only takes about 30 seconds for them to cook completely in the pan, which is about the same amount of time that you’d need to warm up a precooked tortilla anyways. Trust me, these taste way more authentic and delicious.
  • Butter your pan. Before cooking the tortilla, make sure to add 1-2 Tablespoons butter in the pan first. Not only does it give the tortilla extra flavor, but it helps it obtain perfectly crispy and golden.
  • Keep an eye on the heat. Start with the heat at medium-low, but continue to keep an eye on it. The goal is to melt the cheese without burning the tortillas, so you may need to lower the heat if the tortillas are cooking too fast.

bbq pulled pork quesadilla slices stacked on plate

More recipes made with pork:

Course: Main Dish

Cuisine: American

Keyword: pulled pork quesadilla

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 4

Calories: 358

A crispy flour tortilla filled with tender pulled pork, BBQ sauce and melty cheese. This simple pulled pork quesadilla is made with 5 simple ingredients in just 10 fast minutes.

  • 1 cup pulled pork (pre-cooked)
  • 1/4 cup barbecue sauce (more if desired)
  • 4 8-inch flour tortillas (I prefer using Tortilla Land)
  • 1-2 Tablespoons butter
  • 2/3 cup shredded cheese (more if desired)

Optional add in’s: dill pickles, pickled onions, cilantro

  • In a small bowl, combine the shredded pork and barbecue sauce and stir to combine. Set aside.

  • Heat a skillet on the stove-top over medium-low heat. Butter the pan and then warm the tortilla. Flip the tortilla and then add 1/4 cup cheese and 1/4 cup pork to one side. Add in any additional add in’s if desired. Then fold in the opposite side of the tortilla. The goal is to have melted cheese without burning the tortillas, so keep a close eye and lower the heat if the tortillas are cooking too fast.

  • Remove the warm quesadilla from the pan and transfer to a cutting board. Using a knife or pizza roller, cut the quesadilla into 6 or 8 wedges. Serve right away with additional barbecue sauce for dipping.

Notes:

  • I prefer the Tortilla Land tortillas which are not cooked. You’ll cook one side, flip it over and add the cheese to the cooked side.
  • Any shredded meat (beef, pork, chicken…) could be used here, so feel free to use what you have on hand.
  • I used Sweet Baby Ray’s BBQ Sauce and I really like the sweetness of it, use your favorite brand.
  • The type of cheese is up to you; mozzarella, pepper jack and cheddar are great choices. I like to do a mix.

Serving: 1g | Calories: 358kcal | Carbohydrates: 23g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 565mg | Potassium: 271mg | Fiber: 1g | Sugar: 7g | Vitamin A: 254IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg

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meet Jamielyn Nye

Jamielyn Nye is the creative director and founder of Follow Us. She is also the author of the Follow Us Cookbook. When she’s not creating in the kitchen, Jamielyn loves to chase her four small monkeys and snuggle up on the couch with her man.


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