Pulled Pork And Sweet Potato Quesadillas Sp5 Recipes

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PORK-SWEET POTATO QUESADILLAS



Pork-Sweet Potato Quesadillas image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 medium sweet potato
3 tablespoons unsalted butter
1/2 pound ground pork
1 1/2 teaspoons ancho chile powder
Kosher salt
2 cloves garlic, minced
1 bunch scallions, chopped
1/2 cup chopped fresh cilantro
4 burrito-size flour tortillas
2 cups shredded Mexican cheese blend (or 1 cup each shredded cheddar and jack cheese)
Sliced pickled jalapenos and sour cream, for serving (optional)

Steps:

  • Preheat the oven to 200 degrees F. Pierce the sweet potato a few times with a fork and microwave until soft, 7 to 10 minutes. Let cool slightly, then remove the skin and mash the flesh with a fork; set aside.
  • Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the pork, chile powder and 1 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the garlic, sweet potato and scallions and cook, stirring, 2 more minutes. Add the cilantro and season with salt. Transfer the mixture to a bowl.
  • Wipe out the skillet; add 1/2 tablespoon butter and melt over medium-high heat. Add a tortilla, spread one-quarter of the pork mixture on one half and top with 1/2 cup cheese. Fold the tortilla over the filling and cook until the quesadilla is golden, 1 to 2 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat to make 3 more quesadillas. Cut into wedges and serve with pickled jalapenos and sour cream, if desired.

PULLED PORK QUESADILLA



Pulled Pork Quesadilla image

Use your leftover pulled pork in this perfect Mexican pulled pork quesadilla recipe! It wows with black beans, chiles, and melty cheese.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 15m

Number Of Ingredients 11

1.5 cups leftover slow cooker pulled pork (or your favorite BBQ pulled pork)
1 15-ounce can reduced sodium black beans, rinsed and drained
1/4 medium red onion (finely chopped)
1 4-ounce can diced green chiles in their juices
1/3 cup chopped fresh cilantro*
2 cups shredded cheddar (pepper jack, or Monterey jack cheese (I used cheddar))
8 8-inch flour tortillas
Nonstick spray (canola oil, or butter, for grilling the quesadillas)
Homemade BBQ sauce (or your favorite BBQ sauce)
Nonfat plain Greek yogurt ( or sour cream)
Chopped green onions (or cilantro)

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.

Nutrition Facts : ServingSize 1 of 8, Calories 354 kcal, Carbohydrate 35 g, Protein 17 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 49 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 5 g

SWEET POTATO AND PULLED PORK SALAD



Sweet Potato and Pulled Pork Salad image

Provided by Food Network

Time 5h

Number Of Ingredients 18

Pork shoulder
4 sweet potatoes, medium size cut in 1-inch cubes
6 ounces pulled barbecue pork
2 roasted corn, cut off the cob
2 tablespoons cilantro, roughly chopped
2 scallions, chopped, green part only
1/2 cup red onions, diced
Queso Fresca
1 1/2 cups your favorite barbecue sauce
1/4 cup rice wine vinegar
1/2 cup water
1 teaspoon cumin
1 tablespoon chipotle peppers in adobo, minced
Salt and pepper
1 white onion, large
1/2 cup buttermilk
1 cup flour
Salt and pepper

Steps:

  • Season a pork shoulder with barbecue spice. Let stand for 1 hour. Smoke the pork shoulder for about 4 hours or until it reaches 160 degrees internal temperature. Cool and pull the pork by hand. Set aside until you toss salad.
  • Peel, cut, and season the sweet potatoes with salt, pepper and vegetable oil. Roast the sweet potatoes in a 375 degree oven until browned and tender (about 30 minutes). Let cool to room temperature. Roast the corn on the cob in a 375 degree oven until lightly browned. Cool and cut off the cob.
  • Barbecue Vinaigrette: Whisk all ingredients together.
  • Fried Buttermilk Onions: Soak the onions in buttermilk for 1/2 hour. Mix flour with salt and pepper. Drain the onions and dredge them in flour. Fry the onions in vegetable oil until crisp and golden brown. Use the fried onions to garnish.
  • Toss all the ingredients together, taste and adjust the seasoning. Garnish with the queso fresca and the fried onions. Serve immediately.

BLACK BEAN AND SWEET POTATO QUESADILLAS



Black Bean and Sweet Potato Quesadillas image

I recently cut meat out of my diet completely. In my quest for new and interesting meals, I came up with these delicious quesadillas!

Provided by Holly L

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 9

1 large sweet potato, peeled and diced
1 teaspoon chopped fresh cilantro
¼ teaspoon chili powder
½ teaspoon salt
¼ cup frozen corn
1 (19 ounce) can black beans, drained and rinsed
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
cooking spray

Steps:

  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
  • Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
  • Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
  • Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

Nutrition Facts : Calories 662.9 calories, Carbohydrate 102.3 g, Cholesterol 29.7 mg, Fat 16.9 g, Fiber 16.3 g, Protein 25.8 g, SaturatedFat 7.8 g, Sodium 1517.1 mg, Sugar 5.2 g

PULLED PORK-STUFFED SWEET POTATOES RECIPE BY TASTY



Pulled Pork-stuffed Sweet Potatoes Recipe by Tasty image

Here's what you need: yellow onion, pork loin, salt, pepper, garlic, BBQ sauce, sweet potatoes, olive oil, shredded carrots, purple cabbage, green onion

Provided by Crystal Hatch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

½ yellow onion, sliced
1 pork loin, cut into 2-inch (5-cm) thick rounds
salt, to taste
pepper, to taste
3 cloves garlic, minced
2 cups BBQ sauce, plus more for drizzling
3 sweet potatoes
olive oil, to taste
1 cup shredded carrots
½ purple cabbage
green onion, for garnish

Steps:

  • Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce.
  • Cook on high for 4 hours or low for 8 hours.
  • "Pull apart" the pork loin using two forks. Cover and let sit and move on to sweet potatoes.
  • Preheat oven to 400˚F (200˚C).
  • Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
  • Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato.
  • Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper.
  • Bake for 20 minutes.
  • Add shredded carrots and purple cabbage to the shredded pork and combine.
  • Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion.
  • Enjoy!

Nutrition Facts : Calories 590 calories, Carbohydrate 73 grams, Fat 21 grams, Fiber 7 grams, Protein 26 grams, Sugar 43 grams

CREAMY JALAPENO AND PULLED PORK QUESADILLA



Creamy Jalapeno and Pulled Pork Quesadilla image

Spicy cream cheese, pulled pork, and veggies make quick and tasty quesadillas.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 25m

Yield 8

Number Of Ingredients 6

4 (8 inch) flour tortillas
½ cup PHILADELPHIA Spicy Jalapeno Cream Cheese Spread
1 (11.5 ounce) package OSCAR MAYER CARVING BOARD Sweet & Spicy Pulled Pork
½ cup frozen corn, thawed
½ cup chopped red pepper
½ cup tomatillo salsa

Steps:

  • Spread tortillas evenly with cream cheese; top half of each of tortilla with remaining ingredients. Fold tortillas in half.
  • Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges. Serve with salsa

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Top Asked Questions

How to make pulled pork quesadillas?
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.
How to cook sweet potatoes and pork tenderloin?
Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes. Add shredded carrots and purple cabbage to the shredded pork and combine. Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion.
How much pulled pork do you put on a tortilla?
Then, to only one half of the tortilla, add about a 1/3 cup pulled pork, followed by a light sprinkle of the vegetables, if using. Once the cheese starts to melt (about 1 minute), use a spatula to fold the side with cheese only over the pulled pork filling.
How do you cook pulled pork and cheese together?
Drizzle oil in a pan over medium-low heat, add a tortilla, and sprinkle with cheese. Sprinkle only half of the tortilla with pulled pork and veggies (if using). Wait for the cheese to get melty. Fold the cheesy side over the pulled pork side using a spatula, and hold down until ingredients meld together. Cut, serve and enjoy! DON’T USE HIGH HEAT!

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