Best 4 Leftover Pork Quesadillas Recipes

PULLED PORK QUESADILLA

Steps:

• If you'd like to keep your quesadillas warm between batches, preheat the oven to 200 degrees F.
• To a large mixing bowl, add the pulled pork, black beans, red onion, green chiles, and cilantro.
• Stir to combine.
• Assemble the quesadillas and cook: Warm a large nonstick skillet over medium heat. Lightly coat the skillet with nonstick spray or lightly brush with olive oil. Lay a tortilla in the skillet and sprinkle 2 tablespoons cheese over half. Top with ½ cup of the pork mixture.
• Sprinkle an additional 2 tablespoons cheese on top, the fold the tortilla over the cheese to create a half moon. To cook 2 quesadillas at the same time, slide the folded quesadilla to one side of the skillet with the straight edge running down the middle, then cook a second quesadilla beside it (the open sides of the quesadillas will point away from each other).
• Cook quesadillas on both sides until the tortillas are golden and the cheese is melted, about 5 to 6 minutes total. If desired, transfer cooked quesadillas to a clean baking sheet and place on the lower rack of the oven to keep warm. Repeat with remaining quesadillas.
• Transfer the quesadillas to a cutting board and let rest 1 to 2 minutes. Slice into wedges and serve hot with a drizzle of BBQ sauce (I like to warm the sauce first), Greek yogurt, and green onions or cilantro as desired.

FUNKED OUT PORK QUESADILLA

Steps:

• For the crema: Combine the yogurt, lime zest and juice, cilantro and adobo sauce in a small bowl, stirring well to combine. Season with salt and pepper and set aside.
• For the quesadillas: Preheat a grill pan and spray with nonstick spray.
• Soak the onions in the jalapeno juice about 10 minutes. Drain.
• In a large bowl, mix together the jalapenos, onions, pork and cheese. Divide the mix on top of 2 tortilla rounds. Top each with another tortilla round. Spray the round with olive oil and place face down onto the grill. Grill until the cheese is melted and the tortillas begin to brown, about 3 minutes. Flip and cook an additional 3 minutes. Remove the quesadillas from the grill pan, cut each into quarters and serve with the crema.
• Preheat the oven to 425 degrees F.
• In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

LEFTOVER PORK QUESADILLAS

Steps:

• In a medium bowl, combine roasted vegetables and jalapenos. Spread mixture on half of each of 4 tortillas. Thinly slice pork chops, discarding bones. Top vegetable mixture with pork and cheese; fold tortillas over filling.
• Heat a large heavy skillet over medium-high. In two batches, cook quesadillas until cheese is melted, 2 minutes per side. Cut into wedges and serve.

PORK QUESADILLAS

Steps:

• Use garlic and salt to make a paste. In a small bowl, combine with 1/4 teaspoon pepper and the oil. Rub all over pork.
• Heat grill to high; oil grates. Place pork on hottest part of grill; cover. Cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 155 degrees. 10 to 20 minutes. Let rest 5 minutes; thinly slice across the grain.
• Meanwhile, place onion slices on cooler part of grill; cover. Cook, turning once, until soft and beginning to brown, about 10 minutes. Reduce grill to medium-low.
• Spread 1 tablespoon mustard on each tortilla, leaving a 1/2-inch border. Dividing evenly, layer half of each tortilla with ham, pork, onion, pickles, and cheese. Fold tortillas; press to close.
• Lightly oil grates. Place quesadillas on grill; cover. Cook, turning once, until browned in spots and cheese has melted, about 4 minutes. Cut into wedges; serve immediately.