Pork Quesadilla Recipe

In a small saucepan combine white vinegar, water, sugar, and 1/2 tsp salt. Bring to a simmer over medium heat until sugar dissolves, about 1–2 minutes.

Place thinly sliced red onion in a heatproof jar or bowl. Pour the hot vinegar mixture over the onions, pressing down to submerge. Let cool to room temperature, then refrigerate at least 20 minutes (or up to overnight) before using.

If your pork is cold, warm it in a skillet: heat 1 tbs vegetable oil over medium heat. Add shredded pork, 1/2 tsp salt and 1/4 tsp black pepper; toss to heat through, about 3–4 minutes.

Stir in 1/2 cup Sweet Heat BBQ sauce and cook until sauce is hot and coats the pork, 1–2 minutes more. Taste and adjust seasoning. Remove from heat and set aside.

Prepare tortillas

Place a clean work surface and have shredded pepper jack, sliced jalapeño, and warmed sauced pork ready.

Heat a large nonstick skillet or griddle over medium heat. Add about 1 tsp butter or oil and spread to lightly coat the surface.

Assemble each quesadilla: lay one tortilla flat, sprinkle about 1/2 cup shredded pepper jack evenly over half the tortilla, top with 1/2 cup sauced shredded pork (spread evenly), add a few slices of fresh jalapeño to taste, then sprinkle another 1/4 cup pepper jack on top of the pork. Fold the tortilla over to enclose the filling.

Cook the folded quesadilla in the preheated skillet, using the remaining butter/oil as needed, for 2–3 minutes per side or until golden brown and cheese is melted. Press down gently with a spatula for even contact. Reduce heat if the tortilla browns too quickly before cheese melts.

Transfer cooked quesadilla to a cutting board and let rest 1 minute, then slice into 3–4 wedges. Repeat with remaining tortillas and filling.

Plate quesadilla wedges and top with a handful of shredded romaine and 2–3 tablespoons pickled red onion per quesadilla (or to taste).

Serve with 2 tablespoons sour cream per serving (or dollop to taste), garnish with cilantro and lime wedges if using. Optionally drizzle extra Sweet Heat BBQ sauce on top.