Pulled Pork Quesadilla
Ingredients
The filling
-
1 ½
cups
leftover slow cooker pulled pork
-
1
15-ounce can
reduced sodium black beans
-
¼
medium
red onion
-
1
4-ounce can
diced green chiles
-
⅓
cup
chopped fresh cilantro
-
2
cups
shredded cheese (cheddar, pepper jack, or Monterey jack)
-
8
8-inch
flour tortillas
-
as needed
spray or butter
nonstick spray or canola oil
For serving
-
as desired
BBQ sauce
-
as desired
nonfat plain Greek yogurt or sour cream
-
as desired
chopped green onions or cilantro
Instructions
- Preheat the oven to 200°F to keep quesadillas warm if needed.
- In a large mixing bowl, combine the pulled pork, black beans, red onion, green chiles, and cilantro.
- Warm a nonstick skillet over medium heat and lightly coat it with nonstick spray or oil.
- Place a tortilla in the skillet, sprinkle cheese over half, and top with ½ cup of the pork mixture.
- Add more cheese on top of the filling, then fold the tortilla in half.
- Cook the quesadilla on both sides until golden and the cheese is melted, about 5 to 6 minutes.
- Transfer cooked quesadillas to a baking sheet in the oven to keep warm if making multiple.
- Let rest for 1 to 2 minutes, slice into wedges, and serve with BBQ sauce, Greek yogurt, and green onions or cilantro.
Nutrition Facts (estimated)
Servings
8 quesadillas
Calories
354
Total fat
16g
Total carbohydrates
35g
Total protein
17g
Sodium
20mg
Cholesterol
49mg
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