Barbecued Pulled Pork Quesadillas


Weekdays are hard. Sometimes leftovers are harder.

You know the scenario.  You cook a spectacular meal, slave over it oh-so-hard, earn the respect and admiration of your whole family, but when you pull it out of the fridge the next day, you’re met with looks of abhorrence. You’re going to make us eat that again?

How dare you. However, today, a method to disguise many a leftover into something new and improved.


IMG_7162While quesadillas may not be something particular exciting…maybe it’s time to make them so.  These quesadillas surpass the boring cheese, or even cheese and beef. These quesadillas!

Pulled pork. BBQ sauce. Salsa. Lots and lots of cheese.

Not so boring anymore.

While admittedly pulled pork takes time and effort, baked chicken does not.  Don’t think of this as a recipe, but perhaps an impetus for leftover inspiration.  Let your refrigerator be your guide.

Serves 2


4 flour tortillas

1/2 cup shredded pepper jack cheese (or more, if you like it extra cheesy)

1/2 cup spinach

1/2 cup chunky style salsa, your favorite

1/2 cup shredded pork or barbecued chicken

1/4 cup barbecue sauce


Heat a non-stick pan over medium heat. Place a tortilla in the pan and spread a layer cheese on one side of the tortilla. Then add half of the spinach, half the pork, half the salsa, drizzle with half the barbecue sauce, season with pepper. and pepper, and top with another layer of cheese. Top with a second tortilla.

Cook the quesadilla, pressing down lightly with a spatula or a heavy frying pan until the one side is golden brown, crispy and the cheese and melted. Carefully flip the quesadilla and repeat until that side is golden brown and crispy.


Skip the quesadilla and make this a panini with ciabatta!


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