When we make pulled pork, there is always some leftovers. In fact, we make it every now and then only to fill the freezer. Pulled pork quesadillas are a great way to use up leftovers. And you eat within 15 minutes. Isn’t that great?
You can fill a quesadilla with whatever you want as long as cheese is added. Lots of cheese. Otherwise, it would not be a quesadilla. This time we make them with pulled pork and even more leftovers that we found in the fridge.
You make quesadillas on a grill plate. It is possible on a grill grates, but then you will not get such crispy tortillas. Also, make sure that the plate isn’t too hot. If the grill plate is too hot, the tortilla burns before the cheese have melted.
Grease the plate with some olive oil and put the tortilla on it. Then top the whole tortilla with cheese and half with the pulled pork and grilled vegetables. Then you wait until the cheese is melted and the tortilla toasted, and then you fold the tortilla with the melted cheese over the grilled vegetables.
Then it is a matter of pressing the tortilla briefly with a spatula. The melted cheese is now the glue that holds the quesadilla together.
Now comes the trick to keeping the quesadilla crispy. Place them to rest on a rack so that the moisture can evaporate from the tortilla without the tortilla becoming soft again. This makes the difference between a good quesadilla and a perfect one.
Serve the pulled pork quesadillas with sour cream, guacamole, and your favorite hot sauce. We made an excellent jalapeño sauce to go with these quesadillas.
- olive oil
- 6 soft corn tortillas
- 600 grams of pulled pork
- 1 large red onion
- 1 red bell pepper
- 1 clove of garlic
- 100 grams of spinach
- 150 grams of chestnut mushrooms
- salt to taste
- 200 grams of grated soft cheese
- Finely chop the red onion, bell pepper, mushrooms, and garlic. Put a little olive oil in a frying pan and fry it all until the onion is soft. Season it with a bit of salt. At the last minute, you add the spinach until it has shrunk slightly.
- Place a grill plate on the barbecue and wait for it to heat up.
- Pour a little olive oil on the plate and place the tortilla on the plate.
- Cover the whole tortilla to the brim with the grated cheese. Then top half of the tortilla with the pulled pork and the grilled vegetables.
- When the cheese has melted, and the tortilla is toasted, fold the side with the cheese over the vegetable side. Press the quesadilla with a spatula.
- Rest the quesadilla on a wire rack while you start all over with step 3.