Recipe Details

Pulled Pork Quesadillas

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1/2 pound cooked pulled pork
1 tablespoon olive oil
1/2 red bell pepper, cored and cut into strips
1/2 green bell pepper, cored and cut into strips
1 tablespoon butter, unsalted at room temperature (optional)
4 9- or 10-inch flour tortillas
2 cups Monterey Jack cheese, OR Cheddar cheese or Mexican cheese blend, shredded
For serving salsa, (optional)

Cooking Directions

Preheat an oven to 200 degrees F and arrange a baking sheet in the oven.

Meanwhile, in a large nonstick skillet over medium heat, warm the oil. Add the bell peppers and cook, stirring occasionally, until browned and very tender, 8 to 10 minutes. Transfer the peppers to a plate or bowl and set aside. Carefully wipe out the skillet and set aside.
 
Lightly spread the butter, if using, on one side of each tortilla. Lay the tortillas, buttered side down, on a work surface. Arrange 1/2 cup of cheese on half of each tortilla, leaving a 1-inch border at the edge. Arrange the bell peppers and pork on top, then fold the tortillas in half over the fillings.
 
Rewarm the skillet over medium heat. Add 2 of the quesadillas and cook, covered, until golden brown on the bottom, 2 to 4 minutes. Carefully turn and cook, uncovered, until golden brown on the other bottom half and the cheese has melted, 1 to 3 minutes. Transfer the finished quesadillas to the baking sheet in the oven. Carefully wipe out the skillet and repeat with the remaining quesadillas.
 
Cut each quesadilla into 4 to 6 wedges. Serve with salsa, if using.
 
Makes 4 servings

Serving Suggestions

To make these quesadillas even easier to prepare, substitute jarred roasted red peppers or canned green chiles, cut into strips, for the sautéed bell peppers. To change things up, add chopped tomato, diced onion, sliced olives, or cilantro.

Nutrition Information

Calories: 580 calories
Protein: 33 grams
Fat: 30 grams
Sodium: 870 milligrams
Cholesterol: 100 milligrams
Saturated Fat: 14 grams
Carbohydrates: 43 grams
Fiber: 3 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


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About the Cooking Method: Sauteing

COOKING BASICS:
1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.


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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness


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