Pulled Pork Quesadillas

Pulled Pork Quesadillas

Pulled Pork Quesadillas

Quesadillas are a fun food to eat.  Cut into small wedges, they can become an appetizer, or serve them for a lunch, or a light supper.  These were made using the remains of my Country Style Pork Ribs.  The meat was so easy to shred because it just fell apart.  I also had a little rice left from that meal, so I included it as part of the filling in the quesadillas.

Basically you can fill these with any variety of foods, just make sure to include the pork, and cheese is an essential ingredient also.  In addition to the pulled pork and rice, mine included refried beans, green onions, 4-cheese Mexican Blend grated cheese, and a small amount of BBQ sauce to help hold it all together.  Flour tortillas provided the top and bottom to this filling.  Brown lightly in a skillet until the cheese melts, cut into wedges and serve warm.

Makes a thickly filled quesadilla for a light lunch or supper.

Makes a thickly filled quesadilla for a light lunch or supper.

One thing to keep in mind is the size of tortilla you use.  Most people use a 6-inch tortilla for tacos, but they can be used for tortillas as well.  If you upsize to an 8-inch tortilla, you nearly double the surface area, meaning it will take twice as much filling.  Suddenly your light lunch or snack becomes a real heavy-weight.  If you use the smaller size tortilla, you can pile on lean meats, veggies and cheese.  Crisp it in a hot skillet with cooking spray instead of butter or oil, and save even more calories from fat.

Here’s the real deal on these quesadillas…..

PULLED PORK QUESADILLAS

Yield:  Makes 2 (6-inch) quesadillas

Ingredients:

Spread refried beans over flour tortilla.

Spread refried beans over flour tortilla.

  • 1 – 1  1/2 cups pulled pork
  • 1/2 cup cooked rice
  • 1/4 cup sliced green onions
  • 1/2 cup refried beans
  • 1 cup shredded cheese (I like the 4-cheese Mexican Blend)
  • 1-2 Tablespoons your favorite BBQ sauce
  • 4  6-inch flour tortillas
  • cooking spray

Directions:

1.  On a flat surface lay out 2 of the tortillas.  With an off-set spatulas or knife, spread 1/4 cup refried beans on each one.

2.  In a mixing bowl, stir together the pork, rice, green onions, cheese and BBQ sauce.  Divide this mixture between the two tortillas, and spread out evenly.   Top with the remaining two tortillas.

Layer on the filling mixture.

Layer on the filling mixture.

3.  Lightly spray a skillet with cooking spray.  Bring to medium heat and place tortillas in the skillet. ( You may need to cook them separately.)   Cook on one side until nicely browned, then flip over and brown the second side.  Keep the heat on low to medium so the filling will get heated and the cheese will melt while the outside browns, but doesn’t burn.

4.  Cut into wedges and serve warm with sour cream, guacamole, sliced tomatoes and shredded lettuce if desired.

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SOURCE:   Carolyn’s Originals

Carolina Root Beer Barbecue Sauce

Pulled pork with Carolina CoCola BBQ sauce.

Pulled pork with Carolina Root Beer BBQ sauce.

Today we had a real southern barbecue dinner.  Using the pork left from my Simple Savory Pork dinner, I made some pulled pork.  The recipe for the barbecue sauce is contained in a book my daughter gave me, written by a woman of the south, Vicki Prescott. (Sweet Tea )  In it she recounts her memories of growing up in North Carolina and the foods she ate.  Most meals were prepared by her grandmothers, aunts and mother, so I view them as authentic, family style meals.

In the book this recipe is called “Carolina CoCola Barbeque Sauce”, but root beer soda can be used with the same delicious results as I have done here.

Pulled BBQ Pork on a bun.

Pulled BBQ Pork on a bun.

CAROLINA COCOLA BARBECUE SAUCE

These few ingredients become a luscious BBQ sauce.

These few ingredients become a luscious BBQ sauce.

Yield:   Makes about 4 cups

Ingredients:

  • 2 Tablespoons butter
  • 1 medium onion, chopped fine
  • 1 clove garlic, minced
  • 2 bay leaves
  • 2  1/2 cups catsup
  • 1 cup Coca Cola, Pepsi, or Root Beer
  • 1  1/2 Tablespoons Worcestershire sauce
  • 2 teaspoons mustard
  • 1 Tablespoon apple cider vinegar

1.  Melt the butter in a saucepan over low heat.  Stir in the onion and cook until translucent.

2.  Stir in all the remaining ingredients.

3.  Simmer over medium low heat for at least 30 minutes.

4.  Shred cooked pork and add to the sauce.  Serve on a bun, or any other way you can think of to enjoy this lusciousness.

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SOURCE:   Sweet Tea by Vicki Prescott