Pulled Pork Black Bean Quesadilla 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.

PORK, BLACK BEAN AND APRICOT QUESADILLA

Steps:

• Heat a griddle over medium-high heat.
• To assemble the quesadillas: On each of 4 tortillas, layer some of the cheese and then one-quarter of the beans, pork, salsa and scallions. Finish with more of the cheese, then top with a remaining tortilla.
• Cook the quesadillas on the griddle until golden brown on each side. Serve immediately or keep in a warm oven until serving. Serve with sour cream, avocado and cilantro for topping.
• For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
• For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
• Prepare a grill for medium-high heat.
• The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!

PULLED PORK & BLACK BEAN QUESADILLA

Steps:

• 1. Place a tortilla in a large non stick pan (no spray necessary) over low-medium heat. Add 1/2 cup pulled pork evenly to one half. Add a scant 1/2 cup black beans over the pulled pork, making sure not to let them spill out of the tortilla. Top with 1/2 cup shredded cheese, distributing the cheese evenly over the pulled pork and the black beans. If you like things spicy, feel free to add a few slices of jalapeño. 2. Fold the tortilla in half, gently press down with a spatula, and cook over low-medium heat for about 3-5 minutes, or until the bottom of the tortilla turns a light golden brown color. Carefully flip the tortilla (flip over the flat edge, so you don’t lose all the contents!) and cook on the other side for 3-5 minutes, or until the cheese is melted, the inside is heated through, and the bottom of the tortilla is golden brown. Set aside and allow to cool briefly before slicing. 3. Repeat with the other tortillas. 4. Slice each quesadilla into thirds and serve with salsa, guacamole, sour cream – whatever you like with your quesadilla!

BLACK BEAN QUESADILLAS

Steps:

• In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. , Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.

PULLED PORK QUESADILLA

Steps:

• Heat skillet or griddle to medium low heat. Spread butter on one side of each tortilla. Place one tortilla butter side down on griddle. Place 1/4 cup shredded cheese on top of quesadilla. Top with pulled pork and black beans. Place remaining cheese.on top then place second tortilla over mixture with butter side up. Grill for approximately 3 minutes or until bottom is golden. Gently flip and cook second side 3 more minutes. Remove from griddle. Cut with pizza cutter and put on plate. Drizzle quesadilla with cilantro lime dressing or place it on side for dipping along with any other condiments you'd enjoy. Devour!

BLACK BEAN AND CORN QUESADILLAS

Steps:

• Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
• Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

TANGY TUNA BLACK BEAN QUESADILLAS

Steps:

• Mix tuna, black beans, and sour cream together in a large bowl. Stir corn, buffalo wing sauce, garlic salt, and cumin into tuna mixture.
• Melt half the butter in a large skillet over medium heat; heat 1 tortilla in melted butter for 1 minute and flip. Spread half the tuna mixture over heated tortilla. Sprinkle with half the Mexican cheese; cover with another tortilla. Place a lid on the skillet and cook for 1 minute.
• Flip the quesadilla, cover, and cook until cheese is melted, 1 to 2 minutes. Repeat with remaining butter, tortillas, and filling. Slice quesadilla into eighths and serve a half quesadilla to each guest.