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Southwestern Barbecue Quesadillas

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When I make pork barbecue, I go big. I always slow roast a 4 to 8 pound pork butt. You can absolutely can the leftover meat, but I haven’t tried yet. I freeze leftovers in portions for other meals. I needed something quick and easy last night, so I pulled out some frozen pork barbecue, popped open a jar of home canned black beans , and thawed out farmers market corn from last summer. These quesadillas are delicious, kid-friendly, and a great way to use leftovers.

To cook, I use a cast iron grill pan, but you can just warm them in a regular frying pan if you desire.

Southwestern Barbecue Quesadillas 

Flour tortillas
Pork barbecue (which was previously tossed with barbecue sauce)
Barbecue sauce
Roasted corn
Black beans
Cilantro
Mexican cheese

Suggested toppings:

Sour cream
Guacamole or avocado
Diced onion
Pickled jalapenos

Spread barbecue sauce over tortilla. On one side, layer meat, corn, beans, cheese, and cilantro. (This quesadilla didn’t have barbecue sauce spread on tortilla, but it’s more flavorful that way.)

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Fold over, and cook in grill pan on medium. You don’t want the tortilla to cook so fast, the filling doesn’t have time to cook, so don’t allow temperature to go above medium.

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After the quesadilla is done, top with yummy extras.

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