This is one of my favorite ways to use the pressure-cooker pulled pork! You can put it here directly or use your leftovers for these easy quesadillas a few nights later.
Highlights
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4
Make Ahead? – yes
Freezer Friendly? – No
Substitutions? – No
Ingredients List
- Pulled pork (use this!) or buy ~1 lb pre-made (e.g., already fulled cooked)
1/2 cup barbecue sauce
- shredded mexican cheese
8 flour quesadilla-sized tortillas
- 1 cucumber
- 1 tomato
- 1 onion
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 15 oz can black beans (optional)
- salt and pepper to taste
This recipe contributes 7 items to your weekly grocery list plus 4 pantry staples.
Recipe: Pulled Pork Quesadillas
- Dice up the onion, tomato, and cucumber. Place half the onion in a bowl with all the diced cucumber and diced tomato. Set aside.
- Briefly warm the pulled pork either via microwave or stovetop.
- Use 1.5 tablespoons of olive oil to saute the other half of the diced onions. Once golden brown and translucent, about 5-7 minutes, remove from heat and set aside in a bowl.
- Layer cheese on top of the flour shell, followed by onion, pulled pork, and more cheese. Cover with a second shell.
- Warm a large griddle (such as a pancake pan) and spray with cooking spray. Place quesadilla and heat for ~5-6 minutes, flipping halfway. Cheese should be melting and outsides lightly browned and gently crispy.
- While the quesadillas are cooking, add lemon juice and 1.5 tablespoons of olive oil and salt/pepper to taste to the tomato mixture. Stir.
- Rinse black beans and serve alongside quesadillas and tomato salsa. Enjoy!
Family Tips
- Beans are totally option – sometimes we love ’em and sometimes we hate ’em!
- You can also use the pulled pork mixture to make an easy weeknight pulled pork flatbread too!
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