Quesadillas are perfect as both appetizers and main courses. Black Bean and Salsa Quesadillas have enough protein to fill you up for dinner, but are also perfect for snacking before a big game.
Pulled Pork Quesadilla
Pulled pork is turned into an amazing lunch or finger food with this quesadilla which is an ideal idea for leftover pulled pork. Top with a fresh pico de gallo and sour cream for some contrasting flavors and textures.
At first the recipe may seem too simple but that is part of the charm letting the meat be the main start, yet not so much it is overwhelming the whole dish.
This also works well as a simple dish for kids, or way to serve if trying to minimize carbs. The flour tortilla can be swapped out for corn for those avoiding gluten.
8 flour tortilla
2 cups pulled pork
2 cups shredded cheese (Mexican mix works well)
2 cups pico de galllo
4 tablespoons sour cream
flat top griddle or skillet
Preheat the hotplate/griddle to a moderately hot temperature.
Lay out four of the flour tortilla.
Divide the pulled pork out evenly across all four tortillas.
Sprinkle the cheese evenly across the the four pork covered tortillas.
Place the remaining tortillas on top.
Clean and wipe the hotpalet/griddle with some oil.
Place the quesadillas on the grill and allow to cook until brown.
Tip: If the hotplate/griddle is too hot, the tortilla will brown but the pork won’t heat nor will the cheese melt. Adjust temperature if required.
When brown flip and cook the other side, remove from the grill.
To serve slice into quarters, top with the pico de gallow and sour cream.