We love quesadillas in my house. It’s a very quick snack or meal that comes together easily … and pretty much anything can be used that you have on hand. We do simple cheese quesadillas served with a little salsa on the side. We’ve used chicken, beef, pork, roasted veggies and even shaved deli ham. But, the one thing that is always present is some form of cheese … afterall, it is the glue that holds a quesadilla together!
For this recipe, start by making my Chili and Lime Pulled Pork. Since I often have leftovers of the pulled pork, I freeze it or save it in the fridge and then go from there to put these quesadillas together.
Heat up the pulled pork (if you have it leftover and it isn’t yet warm) in a pan on medium heat. Add a little water, chicken stock or even beer if it seems too dry as it warms up. Once heated through, add about a cup of frozen or fresh corn, some drained and rinsed black beans (anywhere from a half to a whole can – depending on how much pork you’re starting with), 1/4 of a diced red or yellow pepper and some chopped cilantro (optional). Once everything is warmed, turn heat off and set aside.
In a separate skillet set to medium, heat up a small drizzle of canola or vegetable oil. Place a soft, corn tortilla in pan, then put down a sprinkling of shredded cheese (I use colby-jack). Then, put down some of the pulled pork mixture and top with more cheese.
Add a top tortilla and press down with a flat spatula. Cook 2 – 3 minutes on both sides or until tortilla is crispy. Remove from pan.