pulled pork quesadilla

Pulled Pork Quesadilla with Hatch Peppers and Creamy Chipotle BBQ Sauce

This is one of my favorite recipes to make with leftover pulled pork. I usually have a large amount of cheese in the fridge so this dish comes together quickly and with little effort. Hatch peppers, also known as New Mexico chilies, add a little kick and flavor to the quesadilla. These peppers typically available only in August and September and are prized for their rich smoky and unique taste. To make this recipe in other months replace the hatch chilies with green chilies. Since hatch chilies have a tougher skin, roasting them is a must.

 

Ingredients:

For the pulled pork quesadilla:

1 medium hatch pepper

2 (9-inch) flour tortillas

¾ cup pulled pork

1 cup shredded sharp cheddar cheese

½ cup shredded Monterey jack cheese

1 tablespoon unsalted butter

 

For the creamy chipotle BBQ sauce:

½ cup sour cream

2 tablespoons barbecue sauce of choice

½ teaspoons chipotle powder

 

Instructions:

For the pulled pork quesadilla:

Heat a medium cast iron skillet over medium heat. Add the pepper and blister the pepper on all sides, about 6 minutes. Remove from the pan and add to a small re-sealable plastic bag and close it for about 15 minutes. This will let the pepper to continue to steam and the skin will be easier to remove. Once cool, remove the skin of the peppers then slice the peppers open and discard about the top ½ inch of the pepper and discard the seeds. Dice the peppers and set aside.

Heat a large skillet over medium heat, add 1 tablespoon of the butter and allow it to melt. Add one of the tortillas and evenly spread pulled, pork, cheeses and diced peppers on top. Add the other tortilla on top and cook until the bottom quesadilla is golden brown, about 1 minute and 30 seconds minutes. Flip the quesadilla and continue to cook until the cheese is melted and the other side is golden brown, about an additional minute and a half.

 

For the creamy chipotle BBQ sauce:

In a small bowl whisk together the sour cream, BBQ and chipotle powder until completely combined. Refrigerate until ready to use.

 

For serving:

Serve the quesadillas immediately, cut into 6 equal pieces, topped with the chipotle BBQ sauce.

 

Serves 2 as an appetizer.

 

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