Leftover Pulled Pork Quesadillas
on Feb 05, 2026
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These pulled pork quesadillas take leftover or cooked pulled pork and turn it into a quick, cheesy, smoky dinner. Encased with melty cheese in golden brown tortillas, they’re an easy way to use leftover BBQ for a family-friendly meal everyone loves.
If you’ve got leftover pulled pork — or want a fun twist on quesadillas — these pulled pork quesadillas are your new go-to. Smoky, tender pork meets gooey cheese in a crisp tortilla for a dinner that blends the joy of BBQ with the endless appeal of quesadillas.
This quesadilla recipe is an excellent use for leftover oven-pulled pork or any other slowly cooked, tender fall-apart pork. But that’s underselling these quesadillas. The truth is that you should think about making some sort of slow-cooked pork for the joy of first having the pork dinner, and the second level of joy knowing these quesadillas are on the immediate horizon. Just don’t forget to save some!
You could serve these with sour cream and salsa or Pico de Gallo, classic quesadilla pairings, but you might also serve them with some extra BBQ sauce for dipping.
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What's In This Post?
Explore your BBQ sauce options
What kind of barbecue sauce is up to you, stor-bought or homemade — you could go with the very tomatoey-ketchup-ey-tangy-sweet type that is ubiquitous all over the U.S. of A., or one of the version more specific to different barbecue centric parts of the country, like St. Louis, or North or South Carolina, and Memphis…no wrong barbecue sauce choices, only barbecue sauce opportunities.
Ingredients
- Shredded pork – This is a great recipe for leftover pulled pork, or any cooked pork that is easy to shred.
- Scallions – Instead of scallions, try caramelized onions or some very finely minced raw onion.
- Jalapeño pepper
- Barbecue sauce – Use homemade BBQ sauce (it’s easy!) or store-bought, just save a little extra for serving.
- Flour tortillas
- Shredded cheese – Some sort of cheese combo is best. A shredded Mexican blend makes that easy, or you mix cheddar with either Monterey Jack or Pepper Jack.
- Sour cream and salsa – Along with some barbecue sauce, these quesadillas are also great with salsa and sour cream.
How to Make Pulled Pork Quesadillas
- Mix the filling: In a medium bowl, toss the pork, scallions, jalapeño, and barbecue sauce together.
- Cook the quesadillas: Assemble the quesadillas in a large skillet over medium-high heat. Cook until the cheese is melted and the tortillas are browned, about 2 to 3 minutes on each side.
- Cut and serve: Let the quesadilla rest on a cutting board for a bit, then slice into wedges. Cook the remaining quesadillas, and serve with the toppings of your choice.
Kitchen Smarts
This quesadilla recipe has instructions for cooking them on the stovetop, which is easy. If you want to try them in the oven or on the grill, How to Make Quesadillas has all the tips you need!
What to Serve With Pulled Pork Quesadillas
More Quesadilla Recipes
- Beefy Chili Cheese Quesadillas
- Steak and Cheese Quesadillas
- Easiest Baked Chicken Quesadillas
- BBQ Chicken Quesadillas
- Cheesy Ground Beef Quesadillas
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Stovetop Pulled Pork Quesadillas
Ingredients
- 3 cups shredded pulled or shredded cooked pork (store-bought or simply cooked is fine)
- ½ cup chopped scallions (white and green parts; or chopped, caramelized onions)
- 1 jalapeño pepper (seeded and finely minced)
- ¼ cup barbecue sauce (homemade or store-bought)
- 4 teaspoons unsalted butter (divided)
- 8 (8-inch) flour tortillas
- 3 cups (12 ounces) shredded Mexican blend cheese or a combo of cheddar and Monterey Jack or Pepper Jack
- Extra barbecue sauce, or sour cream and salsa (to serve, if desired)
Instructions
- Place the pork, scallions, jalapeño, and barbecue sauce in a medium bowl and toss so that the pork is lightly coated with the sauce.
- Heat a large skillet over medium-high heat and add 1/2 teaspoon of butter. Place a tortilla in the pan. Sprinkle 2 tablespoons of the cheese over half of the quesadilla, and distribute 1/8 of the pork mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
- Remove the quesadilla to a cutting board and let it sit for a minute before slicing into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with barbecue sauce, salsa, and sour cream, as desired.
