FULLY-LOADED Pulled Pork Quesadillas (PLUS!!! Tips Cooking and Flipping)

Описание: If pulled pork stays on the recipe rotation at your house, this is an essential, quick-fix dinner to add to the weeknight roster. P.s., this recipe is also going to make for a killer game day snack!



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You can print out the recipe here:
https://www.theanthonykitchen.com/pul...


Pulled pork quesadillas are quick, easy to make, and seriously budget-friendly!


There are all kinds of quesadillas out there, but when you’ve got leftover pulled pork, clearly, pulled pork quesadillas are going on the menu! They’re packed with shredded pork, melty Monterey jack, and I’ll show you a few extras to throw inside. Plus, my favorite dip to serve with them. The kids are going to love this!


In addition to a stellar recipe, I’m going to share with you how to make the best pulled pork quesadillas. We’ll cover why you should always cook quesadillas over low heat; the trick to avoiding that messy flip, and how to keep them from getting soggy before it’s time to eat.


I used my Slow Cooker BBQ pulled pork recipe. It starts off in the slow cooker with this sort of make-shift, homemade BBQ sauce made for pork shoulder. It’s concentrated smoky spices, apple cider vinegar, Worcestershire sauce, brown sugar, and ketchup and it always turns out legitimately amazing!


Here’s the recipe: https://www.theanthonykitchen.com/bbq...


Before we get started with how to make these Pulled Pork Quesadillas, here are two of my best tips for making quesadillas. Period!


TIP 1: It’s really best to do it over medium-low heat. This will allow the cheese time to get perfectly melty before the tortillas get too browned.
TIP 2: Use one flour tortilla per quesadilla instead of two.This will make the flip significantly easier!


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WHAT YOU'LL NEED:
1 red onion, halved and thinly sliced (optional)
2 jalapeños, seeded and thinly sliced into rings (optional)
2 tablespoons canola oil (plus extra for drizzling or brushing)
8 flour tortillas
2 1/2 - 3 cups leftover pulled pork, warmed
2 cups freshly grated Monterrey Jack cheese


HOW TO MAKE IT:


1. Heat up the leftover pulled pork — you’ll need about a 1/3 of a cup per quesadilla and grate your cheese. We’ll be using Monterey Jack. It’s really going to vibe well with the other flavors in the quesadilla and it is an excellent melting cheese!


2. I like to add a couple of fresh veggies to the filling, so I’ll be chopping up some fresh jalapeños and onions. This is optional, if you don’t have time to fuss with it, you can move right along to the pork. Chop onions and jalapenos.


3. Add 2 tablespoons of canola oil to a large pan over medium-high heat. Add the onion and jalapeño and sauté 4-6 minutes, or until softened. Transfer the vegetables to a bowl and set aside.


4. Drizzle a clean pan with oil (oil is best if you’re making more than one quesadilla because it won’t leave burnt milk solids behind, dirtying up the pan for the quesadillas to follow.


5. Scatter about a 1/4 cup of shredded cheese over the entire 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.


6. Once the cheese starts to melt (about 1 minute), use a spatula to fold the side with cheese only over the pulled pork filling. Hold the quesadilla down with your spatula until the filling has melded together, about 30 seconds to 1 minute more.


7. Repeat with the remaining tortillas, adding an additional light drizzle of oil to the pan as needed. Cut in halves or quarters, serve and enjoy!


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If #comfortfood soothes your soul and entertaining is your happy place, this is your channel! You’ll find recipes with a hearty Southern influence around these parts, and more specifically from Texas!


The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!


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