Pulled Pork Quesadillas
on Aug 16, 2020, Updated Aug 27, 2023
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The next time pulled pork enters your world, save some for these simple and truly satisfying cheesy pork quesadillas.
These quesadillas are an excellent use for leftover pulled pork or any other cooked 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, and the second level of joy that your will have knowing these quesadillas are on the immediate horizon. Just don’t forget to squirrel some away.
I’ve made these with chopped scallions (both the white and green parts) and also caramelized onions when I had them on hand. Either is a great choice, and if you wanted to use some very finely minced raw onion instead, that would work, too. Jalapenos provide a touch of heat, but nothing overpowering.
You could serve these with sour cream and salsa or Pico de Gallo, classic quesadilla pairings, but you might also serve it with some barbecue sauce for dipping. You’re going to need some bbq sauce for tossing with the pork anyway, so a bit more on the side for dipping seems highly in order.
What kind of barbecue sauce is up to you—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.
The next time pulled pork enters your world, save some for these simple and truly satisfying cheesy pork quesadillas.Tweet This
And if you want to make these into more of a meal, serve some slaw on the side, and maybe use a fork to pile some right onto the quesadillas. Throw a few lemon wedges on the plate, too, if you like—a shot of citrus never hurts anything, and they sure do look pretty.
Slaw to Pair with Pulled Pork Quesadillas:
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- Asian Kohlrabi and Apple Slaw
- Spicy Cole Slaw
- Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing
- Creamy Brussels Sprouts Slaw
More Quesadilla Recipes:
- Beefy Chili Cheese Quesadillas
- Steak and Cheese Quesadillas
- Easiest Baked Chicken Quesadillas
- Cheesy Mushroom Quesadillas
- Cheesy Ground Beef and Vegetable Quesadillas
- Barbecued Chicken Quesadillas
- Chicken, Onion, and Mushroom Quesadillas
- Easy Rotisserie Chicken and Cheese Quesadillas
- Overstuffed Chicken and Vegetable Quesadillas
- Cheesy Ground Beef Quesadillas
- Vegetable Quesadillas
- Spinach, Mushroom and Chicken Quesadillas
- Breakfast Quesadillas
What to Serve with Pulled Pork Quesadillas:
- Holy Guacamole
- Peach and Roasted Red Pepper Salsa
- Citrusy Mango Ginger Salsa
- Spicy Pear and Cilantro Salsa
- Tropical Fruit Salsa
- Cilantro Lime Rice
Pork Recipes to Make for Leftover Pork!
- Slow Cooker Barbecue Pulled Pork Loin
- 2-Ingredient Slow Cooker BBQ Pulled Pork
- Mom-and-Pop Pulled Pork
- Mustard and Maple Pork Kebabs
- Pork and Bok Choy Stir Fry
Pulled Pork Quesadillas
- 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 jalapeno seeded and finely minced
- ¼ cup barbecue sauce of your choice homemade or storebought
- 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
- Slaw to serve optional
- Extra barbecue sauce sour cream and salsa to serve, if desired
- Place the pork, scallions, jalapeno and the 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 a half 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 the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with slaw, barbecue sauce, salsa and sour cream, as desired.