Shredded Pork Quesadillas

These Shredded Pork Quesadillas are the perfect quick dinner idea for leftover pork roast. With green chiles, BBQ rub seasoning, and melty cheese, these quesadillas are crispy on the outside and loaded with flavor on the inside. Ready in just 20 minutes, they’re great for lunch, dinner, or a satisfying snack.

Chef’s Tips

• Avoid Overfilling: Use just enough filling to prevent the quesadillas from spilling or breaking while flipping.
• Heat Control: Keep the heat at medium to allow the cheese to melt thoroughly while the tortilla crisps up without burning.
• Strain Juicy Pork: If your pork is too moist, strain excess liquid to avoid soggy quesadillas.

Ingredients

For the Quesadillas

• 2 cups shredded pork: Use leftover pork roast or make fresh using the recipe below. Ensure the pork is juicy but not overly moist.
• 2 tablespoons BBQ rub: Adds a smoky, sweet, and savory kick. Adjust to your taste preference.
• 4-ounce can diced green chiles: Mildly spicy and tangy, these complement the pork perfectly.
• 8 ounces cheddar cheese, shredded: Use freshly shredded cheese for the best melting texture.
• 4 large tortillas: Choose flour tortillas for their pliability and crisp finish.
• 1 green onion, diced: For a fresh garnish with a subtle onion flavor.

Optional Toppings

• Sour cream
• Salsa
• Guacamole

For the Pork Roast (if needed)

• 3-pound pork roast: Use a boneless roast for easy shredding.
• 1 teaspoon salt: Enhances the pork’s natural flavor.
• 1 ½ teaspoons black pepper: Adds depth and a bit of spice.

Substitutions

• Meat: Substitute shredded chicken, beef, or even a plant-based protein like jackfruit.
• Cheese: Swap cheddar for Monterey Jack, Cotija, or Oaxaca for varied flavors.
• Green Chiles: Use diced jalapeños or omit if you prefer a milder taste.
• Tortillas: Whole wheat, gluten-free, or corn tortillas work as well.

Instructions

For the Quesadillas

1. Prepare the Pork Mixture: In a large bowl, combine the shredded pork, BBQ rub, and diced green chiles. Mix well to evenly distribute the flavors.
2. Prep Green Onion: Rinse and dice the green onion, then set aside for garnish.
3. Heat the Skillet: Place a medium or large skillet over medium heat.
4. Assemble the Quesadilla: Lay a tortilla flat in the skillet. Sprinkle 1 ounce of shredded cheddar cheese on one half of the tortilla. Spoon ¼ of the pork mixture on top of the cheese, then sprinkle another 1 ounce of cheddar over the pork.
5. Fold the Tortilla: Fold the empty half of the tortilla over the filled half to create a half-moon shape.
6. Cook the Quesadilla: Cook for 8 minutes on one side, then carefully flip and cook for an additional 7 minutes, or until the tortilla is golden brown and crispy.
7. Cut and Serve: Remove the quesadilla from the skillet and cut into 3–4 triangles. Top with diced green onions and serve with sour cream, salsa, or guacamole.

For the Pork Roast

1. Season the Pork: Sprinkle the pork roast with salt and pepper.
2. Cook in Crockpot: Place the roast in a crockpot and cook on low for 8 hours or high for 4 hours.
3. Shred the Meat: Remove the pork from the crockpot and use two forks to shred the meat.

Storage and Reheating

• Refrigerate Leftovers: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
• Reheat: Heat in a skillet over medium-low heat for 2–3 minutes per side to retain crispness.

FAQs

Enjoy these Shredded Pork Quesadillas for a quick, flavorful, and satisfying meal!