These quesadillas don’t have to be limited to pork. I happened to have some leftover from a double batch of this recipe. Stuff them with chicken or leftover sliced steak if you have it on hand.
The beauty of pre-stuffed quesadillas is that they are easy to individually freeze, defrost and cook. Perfect quick meal for a new mom! You can bake these off in the oven but I prefer to brush them with butter and pop them into a fry pan…
Try not to overstuff these quesadillas as they will be easier to flip, cut and eat.
Pulled Pork Quesadillas
- 2 cups pulled pork
- 2 cups shredded melting cheese such as mozzarella or Monterey Jack
- Ten 10-inch tortillas
- 3/4 cup corn kernels
- 1 red pepper, diced very small
- 3 green onions, finely chopped
- Salt and pepper
- Salted butter for cooking
- Serve with sour cream and salsa
I find that quesadillas formed in half moons rather than with 2 shells are easier to manage during cooking and flipping.
Lay out one tortilla shell and top half of it with 1/5 cup pulled pork. Sprinkle with 1/5 cup of cheese and 1/10 of the corn, peppers and green onions. Give the filling a good grate of pepper and quick sprinkling of salt. Fold over and wrap well in cellophane if freezing. These should be frozen prior to cooking. Defrost in the fridge for a few hours to overnight.
To cook, preheat your oven to 375°F and bake on a baking tray for 7-8 minutes per side. Alternatively, heat a pat of butter in a skillet over medium heat and cook up to 2 quesadillas at a time cooking 5-7 minutes a side until golden brown. Don’t crank the heat here…your patience will be rewarded by a beautifully bronzed and perfectly crisp quesadilla.