Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 2 cups cooked pulled pork and break up any large pieces. Stir in 1/2 cup Sweet Heat BBQ sauce, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/4 teaspoon ground cumin. Cook, stirring occasionally, until pork is heated through and sauce is slightly reduced, 4–6 minutes. Taste and adjust seasoning. Keep warm and set aside.

Pickled Red Onions & Fresh Jalapeños

Make quick pickles while pork warms. Combine 1/2 cup rice vinegar, 1/2 cup water, 1 tablespoon granulated sugar and 1/2 teaspoon kosher salt in a small saucepan. Heat just until sugar and salt dissolve, about 1–2 minutes; remove from heat. Place 1 cup thinly sliced red onion and the thinly sliced jalapeño (seeds kept or removed per heat preference) in a jar or bowl and pour the warm brine over them. Let cool to room temperature (about 15–20 minutes) — they’ll be lightly pickled and ready to use. Reserve pickling liquid for another use or refrigerate with onions up to 2 weeks.

Quesadillas

Assemble and cook quesadillas: split the ingredients to make 6 quesadillas (1 tortilla each folded or 6 stacked halves). Heat a large nonstick or cast-iron skillet over medium heat. Combine 2 tablespoons butter and 1 tablespoon neutral oil in the skillet and swirl to coat the surface. Place one tortilla in the pan, sprinkle about 1/2 cup shredded pepper jack evenly over half the tortilla, top with about 1/3 cup of the warm Sweet Heat pulled pork, then a little more cheese (about 2 tablespoons) to help the top stick. Fold the empty half of the tortilla over the filling to form a half-moon.

Cook for 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Use a spatula to carefully press the quesadilla, flip and cook the other side another 2–3 minutes until golden and the cheese is fully melted. Reduce heat if the tortilla is browning too quickly. Transfer to a cutting board and let rest 1 minute before slicing into 3 wedges. Repeat with remaining tortillas, adding more butter/oil to the pan as needed.

Finishes & Serving

Plate and garnish: place quesadilla wedges on a serving platter. Top each with a spoonful of pickled red onions and a few pickled jalapeño slices. Add a dollop (about 2 tablespoons) of sour cream per serving or pass on the side. Sprinkle chopped cilantro over the quesadillas and serve with lime wedges for squeezing. Adjust salt to taste.