BBQ Pulled Pork and Pepper Jack Quesadillas
Crispy griddled flour tortillas filled with smoky pre-made BBQ pulled pork, gooey pepper jack cheese, and zesty red onions. A perfect leftover makeover for a quick lunch or easy weeknight dinner.
Equipment
- Large skillet or griddle
- Spatula
- Cutting board
- Chef's knife
Ingredients
Quesadillas
- 2 cups Pre-made BBQ pulled pork — Warm slightly before assembling
- 2 cups Pepper jack cheese — Freshly shredded
- 0.5 cup Red onion — Thinly sliced
- 4 pieces Large flour tortillas — 10-inch size
- 2 tablespoons Unsalted butter — Melted, for greasing the skillet
- 2 tablespoons Fresh cilantro (optional) — Chopped
For Serving
- 0.5 cup Sour cream (optional) — For dipping
- 0.5 cup Ranch dressing (optional) — For dipping
Quesadillas
| 2 cups | Pre-made BBQ pulled pork | Warm slightly before assembling |
| 2 cups | Pepper jack cheese | Freshly shredded |
| 0.5 cup | Red onion | Thinly sliced |
| 4 pieces | Large flour tortillas | 10-inch size |
| 2 tablespoons | Unsalted butter | Melted, for greasing the skillet |
| 2 tablespoons | Fresh cilantro (opt.) | Chopped |
For Serving
| 0.5 cup | Sour cream (opt.) | For dipping |
| 0.5 cup | Ranch dressing (opt.) | For dipping |
Instructions
-
Place the pre-made BBQ pulled pork in a microwave-safe bowl and microwave for 1-2 minutes until just warm. This ensures the center of the quesadilla heats through evenly without burning the tortilla.
~2 minIf your pulled pork is dry, stir in an extra tablespoon of BBQ sauce. -
Lay the flour tortillas flat on a clean workspace. Sprinkle about 1/4 cup of shredded pepper jack cheese over one half of each tortilla.
~2 minPutting cheese on the bottom and top layers helps hold the quesadilla together. -
Distribute the warmed pulled pork evenly over the cheese on each tortilla. Top the pork with sliced red onions, optional chopped cilantro, and the remaining shredded pepper jack cheese. Fold the empty half of the tortilla over the filling and press down gently.
~3 minDon't overfill the quesadillas, or the filling will spill out when flipping. -
Heat a large skillet or griddle over medium heat. Add a little bit of butter and swirl to coat the pan. Carefully place 1 or 2 quesadillas in the pan.
~1 minCook in batches depending on the size of your skillet. -
Cook the quesadillas for 2-3 minutes on the first side until the bottom is golden brown and crispy. Carefully flip using a large spatula and cook for another 2-3 minutes on the other side, or until the cheese is completely melted.
~6 minPress down lightly with the spatula after flipping to ensure good contact with the pan. -
Remove the quesadillas from the pan and let them rest on a cutting board for 1-2 minutes before slicing each into 3 wedges. Repeat the cooking process with any remaining quesadillas.
~2 minResting allows the cheese to set slightly, making slicing much easier. -
Serve warm with sides of sour cream and ranch dressing for dipping.
Add a side of pickled jalapeños for extra heat.
Tips & Storage
- Freshly shredded cheese melts much better than pre-shredded cheese from a bag, which contains anti-caking agents.
- Keep cooked quesadillas warm in a 200°F (95°C) oven on a wire rack while finishing the remaining batches to ensure they stay crispy.
- If your red onions are too pungent, soak the slices in cold water for 10 minutes before using to mellow their bite.
- Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat or in an air fryer at 350°F (175°C) for 3-5 minutes to restore crispness. Microwaving is not recommended as it will make the tortillas soggy.