Leftover Pulled Pork Quesadillas Recipe

Closeup on a board with sliced pork quesadillas.

5 from 1 vote

Leftover Pulled Pork Quesadillas Recipe

Turn last night’s BBQ into something new with these cheesy Leftover Pulled Pork Quesadillas. Crispy, melty, and loaded with smoky flavor, they’re the perfect easy weeknight meal or game day snack!

Course Main Dish

Cuisine American, Mexican

Keyword leftover pulled pork quesadillas

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 760kcal

Author Sue Ringsdorf

Ingredients

For the refried beans:

1 Tablespoon olive oil
1/2 medium onion - diced
1 medium jalapeno - diced
2 cloves garlic - minced
1/2 teaspoon ground cumin
kosher salt and freshly ground black pepper - to taste
30 oz. pinto beans - rinsed and drained
2 Tablespoons unsalted butter
1/2 medium lime - freshly squeezed
water to thin

Remaining ingredients:

6 large low-carb tortillas
4 cups leftover pulled pork
1 cup barbecue sauce
8 oz. cheddar cheese
1 cup jarred jalapeños
avocado oil - to fry

To serve:

avocado, salsa, pickled onions, etc. - to serve

Instructions

Make refried beans. Heat a cast iron skillet to medium-high heat. Add some olive oil, and then the diced onions and peppers. Sauté for a few minutes, or until veggies are soft. Then add the garlic, ground cumin, salt, and pepper – and stir for another 30 seconds. Add the pinto beans and continue cooking for several minutes until beans are heated through.
Spoon the veggie mixture into a food processor, and pulse until it’s completely pureed. Add butter, fresh lime juice, and pulse again. Then add water until the beans are nice and creamy. (We normally add about 1/4 cup of water.)
1 Tablespoon olive oil, 1/2 medium onion, 1 medium jalapeno, 2 cloves garlic, 1/2 teaspoon ground cumin, kosher salt and freshly ground black pepper, 30 oz. pinto beans, 2 Tablespoons unsalted butter, 1/2 medium lime, water to thin
Combine pork and sauce. Add leftover pulled pork to a microwavable bowl. Add the barbecue sauce and stir well. Then heat at 50% power to warm the pork.
4 cups leftover pulled pork, 1 cup barbecue sauce
Assemble quesadillas. Use a couple of large boards to lay out tortillas. Spread refried beans over half of each tortilla. Then add the pork (with sauce), sliced jalapeños, and shredded cheese. Fold the tortillas tightly over the filling.
6 large low-carb tortillas, 1 cup jarred jalapeños, 8 oz. cheddar cheese
Grill. Heat a large cast iron skillet over medium-high heat. Add avocado oil and when hot, add two quesadillas and cook on one side until browned. Then carefully flip the quesadillas to the other side and cook again until browned to your liking.
Repeat with remaining quesadillas.
avocado oil
Serve. Slice quesadillas and serve with toppings like salsa, mashed avocado or guacamole, and pickled onions.
avocado, salsa, pickled onions, etc.

Notes

Store leftover quesadillas in an airtight container in your refrigerator for 3-4 days. To crisp up, heat up in skillet or air fryer.

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