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Pulled pork quesadillas

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This dish combines the savory goodness of pulled pork with the richness of caramelized onions and bacon, all held together with melted cheese and wrapped in a crispy tortilla.


  • Pulled pork
  • BBQ sauce
  • Caramelized onion
  • Bacon
  • Fresh cilantro
  • Shredded Colby and Monterey jack cheese


  1. Preparation:
    • Ensure the pulled pork is warmed through and mixed well with your favorite BBQ sauce for enhanced flavor.
    • If you haven’t already caramelized your onions, thinly slice an onion and slowly cook it in a pan with a bit of butter or oil over low heat until they’re sweet and golden brown.
    • Cook the bacon until crispy, then crumble or chop it into small pieces.
    • Rinse and finely chop fresh cilantro for a burst of freshness.
  2. Assemble the Quesadilla:
    • Heat a non-stick skillet or griddle over medium heat.
    • Lightly butter one side of a tortilla and place it buttered side down in the skillet.
    • On one half of the tortilla, sprinkle a generous amount of the cheese blend.
    • Layer on the BBQ pulled pork, caramelized onions, and crumbled bacon.
    • Sprinkle with a bit more cheese (this helps everything stick together) and a handful of fresh cilantro for a fresh kick.
    • Fold the tortilla over to create a half-moon shape, or if you prefer, place a second tortilla on top, buttered side up.
  3. Cook the Quesadilla:
    • Cook until the bottom of the tortilla is golden brown and crispy, then carefully flip it over to brown the other side. This should take about 2-3 minutes per side.
    • The quesadilla is ready when the cheese is melted and gooey, and the tortillas are crispy and golden brown.
  4. Serve:
    • Remove from the skillet and let it sit for a minute before cutting into wedges. This helps the cheese to set slightly and makes it easier to eat.
    • Serve hot, optionally with extra BBQ sauce, sour cream, or guacamole for dipping.
  • Author: Lucas Krammes
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