Pulled Pork Quesadilla Recipe
Pulled Pork Quesadilla Recipeis a super-easy meal of moist pulled pork tossed in a spicy barbecue-sriracha sauce, melted with mozzarella and cheddar cheese, folded into a crispy tortilla, and grilled. It's perfect for a beer snack or brunch. Here's what you need to know about the Pulled Pork Quesadilla Recipe Let's get started.
Recipe information
Prep time: 10 minutes
Cooking time: 10 minutes
Total time spent: About 20 minutes
Key materials: Pulled pork, tortilla, mozzarella, cheddar, onion, paprika
Difficulty level The The ☆ ☆ ☆ ☆ ☆ ☆
Preparation materials
- 200 g pulled pork (refrigerated, thawed) 👉 â Get to the Smoked Pulled Pork recipe
- 3 to 4 tortillas (25 cm)
- Mozzarella cheese
- Cheddar cheese slices
- 1/2 onion
- 1 paprika
- 3 T olive oil
- 1 t minced garlic
- 5 T barbecue sauce
- 5 T tomato sauce
- 1 T Sriracha
- 1 pinch of salt
- a pinch of black pepper
* All ingredients were measured using measuring spoons (1T=15cc, 1t=5cc).
Tools to use
- Pot (for heavy water)
- A skillet (preferably with a lid)
- Measuring spoons
How to create
- Warming up Pulled ForkBring a pot of water to a boil, then turn off the heat and add the refrigerated thawed pulled pork, still sealed, and simmer for 10 minutes. 💡 The pork will float to the top of the water, so press down gently with a heatproof bowl.
- Trimming vegetables: Cut 1/2 onion and 1 bell pepper into fingernail-sized pieces (0.8-1 cm) as shown in the photo.
- Sautéing: Heat 3 T olive oil in a pan over medium heat → Add 1 T minced garlic, trimmed onion and paprika and sauté until breathtaking.
- Adding meat: Once the vegetables have lost their color and are breathless, add the warmed pulled pork and sauté briefly to bring out the meaty flavor. Add a pinch of salt and a good grind of pepper.
- Add a sourceAdd 5 T tomato sauce, 5 T barbecue sauce, and 1 T sriracha and simmer until thickened and well coated with the ingredients.
- Bake tortillas: Heat a dry skillet over low heat, add 1 tortilla, and lightly toast for 30 seconds.
- Fill and fold: Flip the tortilla, and add the cooked pulled pork to the Half Areaand top with mozzarella and cheddar, then fold in half and cover with a lid.
- Melting cheese: 1 to 2 minutes over very low heat, done when cheese is melted. If you want a crispier exterior, broil for an additional 30 seconds each side.
- CuttingTransfer to a cutting board and cut into 4 slices to serve. Serve while hot!
- Oven Easy Version: Fold a tortilla in half with the filling and bake it in a 180°C (356°F) oven for 5 minutes.
Caveats & tips
- Moisture controlIf the sauce is too thin, the tortillas will get soggy. Simmer in the pan for another minute or two to adjust the consistency.
- Crisp Points: Lightly toast the tortillas on one side ahead of time so they stay crisp longer.
- Cheese Blends: Mozzarella for stretch, cheddar for flavor.
- Adjusting mapping: Adjust the amount of Sriracha to your taste, ranging from 0.5 to 1.5 T.
- Archive: Cool completely and refrigerate leftover filling, airtight, for up to 2 days. To reheat, lightly pan fry to release moisture before using.
- Oven vs frying panOven (air fryer) cooking results in a very crispy exterior and a lighter texture due to the moisture being released. Skillet cooking results in a slightly crispy exterior with a moist interior and a more cheesy flavor. I personally prefer the skillet flavor.
Product information used
- Tortilla👉 See products
- Paprika👉 See products
- Olive Oil👉 See products
- Barbecue sauce👉 See products
- Tomato Sauce👉 See products
- Sriracha👉 See products
- Measuring Spoons👉 See products
"This post is part of my work with Coupang Partners, for which I receive a small commission."
Finalize
Pulled Pork Quesadilla Recipeis a bite-sized burst of moist meat, gooey cheese, and hot and spicy sauce. It's quick to make in a single pan and great for a late-night snack or drink. If you make pulled pork and have some left over, give it a try.
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