Pulled Pork Quesadilla

A close up of a wedge of a pulled pork quesadilla with pico de gallo.
This recipe is for brand affiliate Grillgrates

Pulled pork is turned into an amazing lunch or finger food with this quesadilla. It is an ideal way to use up leftover pulled pork. Top the quesadilla 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. Let the meat be the main star, yet not so much it is overwhelming the whole dish. We used a basic Mexican cheese mix, but you can try other cheeses like queso fresco, cotija, or even cheddar cheese. 

This also works well as a simple dish for kids. Or it’s a great way to serve food if you’re trying to minimize carbs, compared to a bread roll. The flour tortilla can be swapped out for corn for those avoiding gluten.

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A finished pulled pork quesadilla on a black camping plate, topped with sour cream and pico de gallo.
Top the finished pulled pork quesadilla with fresh pico do gallo and sour cream.
A close up of a wedge of a pulled pork quesadilla with pico de gallo.
Pulled pork auesadillas are a fun appetizer, finger food, or even main course.
A quarter of a pulled pork quesadilla, topped with pico de gallo and sour cream, is being removed from a black camping plate.
You can swap out the shredded Mexican cheese in the quesadilla with a variety of others, like queso fresco or cotija.

Pulled Pork Quesadilla Recipe

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This recipe is for brand affiliate Grillgrates.
A close up of a wedge of a pulled pork quesadilla with pico de gallo.
Pulled pork is turned into an amazing lunch or finger food with this quesadilla which is an ideal use for leftover pulled pork. Top with a fresh pico de gallo and sour cream for some contrasting flavors and textures.
Preparation 15 minutes
Cook 10 minutes
Ready in 25 minutes
Servings 4 Servings
CourseAppetizer
InfluenceMexico
DifficultyBeginner
MethodFry
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Ingredients

  • 8 flour tortillas
  • 2 cups pulled pork
  • 2 cups shredded Mexican cheese
  • 2 tablespoons oil
  • 2 cups pico de gallo
  • 4 tablespoons sour cream

Equipment

Directions

  • Preheat the hotplate or griddle to a moderately hot temperature.
  • Layout four of the flour tortillas.
  • Divide the pulled pork evenly across all four tortillas.
  • Sprinkle the cheese evenly across the pork.
  • Place the remaining tortillas on top.
  • Clean and wipe the hot plate or griddle with some oil.
  • Place the quesadillas on the grill and allow to cook until brown. If the hotplate or griddle is too hot, the tortilla will brown but the pork won’t heat nor will the cheese melt. Adjust the 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 gallo and sour cream.

Nutritional Information

Sodium: 2382mgCalcium: 803mgVitamin C: 9mgVitamin A: 1112IUSugar: 31gFiber: 2gPotassium: 142mgCholesterol: 93mgCalories: 641kcalTrans Fat: 1gMonounsaturated Fat: 5gPolyunsaturated Fat: 2gSaturated Fat: 12gFat: 27gProtein: 34gCarbohydrates: 69gIron: 3mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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