Pork Quesadilla Recipe

Combine pork and BBQ sauce

In a medium skillet over medium heat, add the shredded pulled pork and 1/2 cup BBQ sauce. Stir to combine and warm through for 3–4 minutes until pork is hot and sauce is evenly distributed.

Season and finish pork

Taste and season the pork with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (adjust to taste). Reduce heat to low and keep warm while you prepare tortillas.

Wilt spinach

If the baby spinach is not fully tender, heat a small dry skillet over medium for 30–45 seconds and add the chopped spinach, tossing until just wilted (about 30–45 seconds). Remove and pat dry to avoid excess moisture in the quesadilla.

Preheat pan

Place a large nonstick skillet or griddle over medium-low heat. Add 1 teaspoon vegetable oil and 1/2 tablespoon butter, swirling to coat. Keep heat moderate so tortillas brown slowly without burning.

Assemble first quesadilla

Lay one spinach tortilla flat. Sprinkle about 1/2 cup shredded cheddar evenly over half the tortilla (this helps glue the tortilla). On top of the cheese place 1/2 cup warmed BBQ pulled pork (drain any excess sauce if very wet), and a small handful (about 1/4 cup) of wilted spinach. Top with another 1/4 cup cheese to help the top tortilla adhere when folded. Fold the other half of the tortilla over the filling to create a half-moon.

Cook first side

Place the folded quesadilla in the heated skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Press gently with a spatula to compact filling and encourage even contact with the pan.

Flip and finish

Carefully flip the quesadilla and add the remaining 1/2 tablespoon butter to the skillet around it (this will melt and brown the second side). Cook another 2–3 minutes until golden brown and cheese is fully melted. Reduce heat if browning too quickly.

Repeat for remaining quesadillas

Repeat assembly and cooking steps for the remaining 3 tortillas, adding more oil/butter as needed (about 1/2 tablespoon butter per two quesadillas). Keep finished quesadillas warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.

Slice

Let each quesadilla rest 1 minute after cooking to let cheese set slightly, then cut each into 3 wedges using a sharp knife or pizza cutter.

Plate two quesadilla wedges per serving (adjust as desired). Dollop or pipe about 2 tablespoons of sour cream per plate and sprinkle the white and green parts of the sliced green onions over the sour cream and quesadilla wedges.

Serve the picante sauce (about 3 tablespoons per serving) in a small ramekin on the side. Offer lime wedges for squeezing over the quesadilla if desired.

Suggested serving temperature: serve immediately while hot so cheese is melty and tortillas are crisp.