Sweet Pulled Pork Quesadillas Recipes

Steps:

• For the crema: Combine the yogurt, lime zest and juice, cilantro and adobo sauce in a small bowl, stirring well to combine. Season with salt and pepper and set aside.
• For the quesadillas: Preheat a grill pan and spray with nonstick spray.
• Soak the onions in the jalapeno juice about 10 minutes. Drain.
• In a large bowl, mix together the jalapenos, onions, pork and cheese. Divide the mix on top of 2 tortilla rounds. Top each with another tortilla round. Spray the round with olive oil and place face down onto the grill. Grill until the cheese is melted and the tortillas begin to brown, about 3 minutes. Flip and cook an additional 3 minutes. Remove the quesadillas from the grill pan, cut each into quarters and serve with the crema.
• Preheat the oven to 425 degrees F.
• In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

Steps:

• Put the pork in the slow cooker, and fill with water until it reaches halfway up the roast.
• Cook on high for 3 hours.
• Drain the water and cut the pork in thirds.
• Mix together salsa, Dr. Pepper, and brown sugar and pour over the pork.
• Cook on low for 3 more hours.
• Drain the liquid (reserving just a little bit to mix with the pork) and shred the pork. Mix the shredded pork with the reserved liquid.
• Heat a nonstick griddle or pan to medium heat, place a tortilla on the heated griddle.
• Sprinkle on about 1/2 cup cheese and a 1/2 cup pork and place a second tortilla on top.
• Cook for 3 to 5 minutes, or until tortilla is golden brown, turning over halfway through.
• Serve with optional toppings.

Steps:

• Preheat the oven to 200 degrees F. Pierce the sweet potato a few times with a fork and microwave until soft, 7 to 10 minutes. Let cool slightly, then remove the skin and mash the flesh with a fork; set aside.
• Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the pork, chile powder and 1 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the garlic, sweet potato and scallions and cook, stirring, 2 more minutes. Add the cilantro and season with salt. Transfer the mixture to a bowl.
• Wipe out the skillet; add 1/2 tablespoon butter and melt over medium-high heat. Add a tortilla, spread one-quarter of the pork mixture on one half and top with 1/2 cup cheese. Fold the tortilla over the filling and cook until the quesadilla is golden, 1 to 2 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat to make 3 more quesadillas. Cut into wedges and serve with pickled jalapenos and sour cream, if desired.

Steps:

• Heat 1 tablespoon olive oil over medium heat in a large skillet. Add onion; cook and stir onions until softened about 5 minutes. Stir in bacon pieces and brown sugar, and cook until bacon pieces are crisp. Remove from skillet.
• Spread 1/4 cup barbecue sauce on one tortilla. Sprinkle with 1/4 of the bacon and onion mixture, 1 tablespoon cilantro, and 1/2 cup Cheddar cheese. Top with a tortilla.
• Heat 1 teaspoon olive oil over medium heat in a large skillet. Place the uncooked quesadilla in the skillet. Cook on one side until browned and crisp, about 3 minutes. Flip, and cook on the other side until the cheese is completely melted, about 2 minutes more. Remove to a paper towel lined plate to cool. Repeat with remaining six tortillas. Slice into quarters using a sharp knife or kitchen scissors when cool enough to handle.

Steps:

• Heat skillet or griddle to medium low heat. Spread butter on one side of each tortilla. Place one tortilla butter side down on griddle. Place 1/4 cup shredded cheese on top of quesadilla. Top with pulled pork and black beans. Place remaining cheese.on top then place second tortilla over mixture with butter side up. Grill for approximately 3 minutes or until bottom is golden. Gently flip and cook second side 3 more minutes. Remove from griddle. Cut with pizza cutter and put on plate. Drizzle quesadilla with cilantro lime dressing or place it on side for dipping along with any other condiments you'd enjoy. Devour!

Steps:

• Spread tortillas evenly with cream cheese; top half of each of tortilla with remaining ingredients. Fold tortillas in half.
• Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges. Serve with salsa