Ingredients
- Pulled pork
- BBQ sauce
- Caramelized onion
- Bacon
- Fresh cilantro
- Shredded Colby and Monterey jack cheese
Instructions
- 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.
- 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.
- 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.
- 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.
