Pulled Pork Quesadilla Recipes

FUNKED OUT PORK QUESADILLA

Funked Out Pork Quesadilla image

Provided by Aaron McCargo Jr.

Time 5h26m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup low-fat Greek yogurt
1 lime, zested and juiced
3 tablespoons chopped fresh cilantro
2 teaspoons chipotle en adobo sauce
Salt and freshly ground black pepper
1/2 red onion, chopped
1/2 cup chopped pickled jalapenos, juices reserved
2 cups shredded Simple Roasted Pork Shoulder, recipe follows
2 cups shredded Monterey Jack or Mexican blend cheese
Nonstick olive oil spray
4 large whole wheat tortillas (or white, corn or sun-dried tomato)
3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4 pound) pork shoulder

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.

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

Ingredients

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

PULLED PORK QUESADILLA

Pulled Pork Quesadilla image

Time 10m

Number Of Ingredients 8

Ingredients

2 tortillas - flour or corn, your choice
2 Tablespoons butter
1/2 cup shredded cheese
1/4 cup pulled pork - leftover pulled pork works great!
1/8 cup black beans
Cilantro Lime Dressing
Sour Cream
Guacamole

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!

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