Why you’ll love this quesadillas recipe:
Crispy and golden on the outside yet gooey and cheesy in the center, these pulled pork quesadillas are my absolute favorite way to use leftover pulled pork! Quick and easy to make, they’re the perfect weeknight meal.
- Cook Once, Eat Twice – There’s nothing I love more than repurposing leftovers! Not only does it prevent waste, but it makes dinnertime super easy.
- Quick and Easy – Thanks to the use of pre-cooked pork, these quesadillas are ready to eat with minimal prep time and a total time of just 15 minutes or less.
- Family Favorite – Who can resist melty cheese, savory pork, and crisp tortillas? This is one meal that will have both kids and adults asking for seconds!
I love it when I can cook once and make several meals with the same ingredients! If you don’t have pulled pork already prepared, make a batch of my easy Instant Pot pulled pork, and check meal prep off your to-do list.
Key Ingredient Notes:
- Butter – Adding butter to the skillet adds an irresistible nutty flavor and creates a beautiful golden and crispy crust. I recommend using cold unsalted butter to have better control over the sodium in the dish.
- Flour tortillas – Small 8” tortillas are what I prefer, but you can use 10” tortillas if you prefer. You’ll just need to add more filling! I recommend using flour tortillas over corn tortillas as they tend to break, causing the filling to spill all over the place!
- Cheese – You can’t have quesadillas without cheese! This acts as the “glue” holding all the ingredients together. I use a combination of Monterey Jack, which melts nicely, and sharp cheddar for its bold flavor. However, you can use any cheeses you like best.
- Pulled pork – I love making a BBQ pulled pork quesadilla, but plain instant pot pork works well, too. If using leftover pulled pork, reheat it in the microwave as warm pulled pork is easier to spread.
- Add-ins – Feel free to boost the flavor of your quesadillas even further with a variety of mix-ins and toppings! Some of my favorite options include cilantro, corn, beans, guacamole, salsa, and rice.
How to make pulled pork quesadillas
1. Prepare the pork
- Lightly reheat your leftover pulled pork in the microwave. It doesn’t have to be piping hot! You just want it warm enough to spread easily.
2. Make the quesadillas
- Heat a large skillet over medium-high heat.
- Sweep butter all over the bottom of the skillet.
- Place two tortillas side by side, creating half circles with each tortilla.
- Sprinkle 1-2 tablespoons of cheese on one half of each tortilla. Then, add about ¼ cup of pulled pork, fresh cilantro (if using), and another 1-2 tablespoons of cheese.
- Fold the other half of the tortillas over the filling.
- Cook for about 2 minutes or until the bottom is golden brown and crispy. Then, flip, and continue to cook until the other side is nice and golden. Add more butter as needed before flipping!
- Transfer the cooked quesadillas onto a cutting board, and repeat with the remaining tortillas and pork mixture.
- Cut the cooked quesadillas into wedges, and serve them with salsa, sour cream, or guacamole, and enjoy!
Time-Saving Tips
As it is, this pulled pork quesadilla recipe comes together in 15 minutes. However, if you’re really pressed for time, I’ve got a few tips:
- Make sure to have pre-cooked pork. That way all you have to do is warm it up, and it’s ready to go.
- Purchase pre-shredded cheese. This will shave off some prep time and eliminate a dish or two.
- Use store-bought toppings. Store-bought salsa, pico de gallo, and guacamole can be just as delicious as homemade varieties!
Make Ahead Tips:
- Shred the cheese in advance. Transfer it to an airtight container, and store it in the fridge for up to one week!
- Prepare any mix-ins and toppings, and store them in the fridge.
- Cook the entire quesadillas entirely ahead of time. Surprisingly, quesadillas are delicious when they’re cold. They’re an excellent lunchbox option when you aren’t in the mood for a sandwich! Or, you can always quickly warm them up in the microwave.
Storing Tips
- Store leftover pulled pork quesadillas in the fridge in an airtight container for up to two days.
- The best way to reheat leftover quesadillas is in a hot skillet over low heat until the shell is crispy and the middle is warmed through. Alternatively, you could use the microwave, you just won’t get that crunchy bite.
- You can also freeze cooked quesadillas for up to three months. Thaw them in the fridge overnight when you’re ready to eat. Just keep in mind that they may not be quite as crispy once warmed!
Side Dish Ideas
You can easily serve these pulled pork quesadillas on their own as a complete meal. Or, if you’re feeding a hungry crowd, try pairing them with sides like:
And finish off with a batch of frozen beer margaritas for the adults!
FAQs:
Absolutely! You can use any filling you like to make quesadillas. Some tasty variations include BBQ chicken, ground beef, or refried beans for a vegetarian option.
Yes, feel free to swap the regular cheese for dairy-free cheese if you need to keep this recipe dairy-free. Also, be sure to use plant-based butter or a neutral-tasting oil when cooking.
The quesadilla will seal shut with melted cheese. Leave about a ½-inch border around the sides of the quesadilla with no filling in it. This will leave enough room for the cheese to expand and act as glue, but it won’t ooze out.
More Mexican-Inspired Recipes
Easy Pulled Pork Quesadillas
Ingredients
- 1 cup leftover pulled pork
- 1 tablespoon butter
- 4 8-inch flour tortillas Note 1
- 2/3 cup grated mixed cheese Note 2
- Chopped fresh cilantro optional
For serving:
- Salsa
- Sour cream
Instructions
- Lightly reheat the leftover pulled pork in a microwave. (It doesn’t have to be piping hot. Warm pulled pork is easier to spread.)1 cup leftover pulled pork
- Heat a large skillet over medium high heat. Lightly sweep butter all over the bottom of the skillet, as pictured below. (TIP: Use a cold stick of butter.)1 tablespoon butter
- Place 2 tortillas side by side, creating half circles with each tortilla.4 8-inch flour tortillas
- On one half of each tortilla, sprinkle 1-2 tablespoons of cheese, then about ¼ cup of pulled pork, fresh cilantro, if using, and another 1-2 tablespoons of cheese. Fold other half of the tortilla over the filling.2/3 cup grated mixed cheese, Chopped fresh cilantro
- Cook for about 2 minutes, or until the bottom of the tortilla is golden brown and crispy. Slide a spatula under the quesadilla from the folded side and flip. If needed, you can butter the skillet again when you lift the quesadilla before flipping. Cook for another minute or two, or until nice and golden.
- Continue with the remaining quesadillas. Cut the quesadillas into triangles and serve immediately with salsa and sour cream for dipping.Salsa, Sour cream
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Once cooled, store leftover pulled pork quesadillas in an airtight container in the fridge for up to 2 days.
– Reheat leftovers in a skillet over low heat.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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