Pulled Pork Quesadillas

Crispy pulled pork, melty cheese, and fresh pico de gallo folded inside golden toasted tortillas. The pork is crisped first for extra flavor, then finished with a crunchy quesadilla crust and gooey cheese pull.

Yield: 4 quesadillas
Prep Time: 10 minutes
Cook Time: 10 minutes
Special Equipment: Blackstone or cast iron skillet

Ingredients

• 2 cups leftover pulled pork, brought close to room temperature

• 4 large flour tortillas, burrito size

• 2 cups shredded cheese (Oaxaca, Monterey Jack, or a blend)

• 1 tbsp fajita seasoning or BBQ dry rub

• Pico de gallo

• Jalapeños, optional

• 2 tbsp beef tallow or cooking oil

• 1/2 tbsp butter, if cooking in a skillet

• Salsa, for serving

Directions

1. Heat a griddle or skillet over medium high heat with a little oil. Add the pulled pork, season with the dry rub, and cook for 3 to 4 minutes until the edges are dark, crispy, and caramelized. Remove and set aside.

2. If using a skillet, wipe it out and reduce the heat to medium. Melt the butter and place a tortilla in the pan, coating the bottom lightly in the butter.

3. On one half of the tortilla, add a layer of shredded cheese. Top with a generous handful of crispy pulled pork, pico de gallo, and jalapeños if desired. Finish with another layer of cheese and fold the empty side over to create a half moon.

4. Cook for 2 to 3 minutes until the bottom is deep golden brown and crispy. Carefully flip. Add a little more tallow or oil if needed and cook the second side until equally golden and the cheese is fully melted.

5. Remove from the heat, let rest for 1 minute, then slice and serve with salsa.