We always have a ton of pulled pork leftover after I make my homemade Slow Cooker version, so I usually freeze the leftovers for a rainy day. These leftovers come in handy when we want a last-minute meal or don't feel like running to the grocery store for dinner ingredients. Also, with a baby on the way it makes life a little easier to have some frozen meals ready for when life gets hectic. I plan on making a lot of these types of freezer-meals so I can defrost them and be on my way after he's here and I'm sleep deprived. Enjoy!
- 4 large tortillas
- Vegetable oil
- 1 cup BBQ Pulled Pork, homemade or store bought
- 1/2 cup Cheddar cheese, shredded
- BBQ sauce, for serving (optional)
- Light sour cream, for serving (optional)
Heat up pulled pork so warm. Set aside.
Lightly spread one side of each tortilla with vegetable oil. Place one tortilla, oil side down, in a skillet over medium heat. Sprinkle on half of the cheese mixture and half of the pulled pork. Top with another tortilla, oil side up.
Allow to cook for 2-3 minutes or until lightly brown and cheese begins to melt. Flip quesadilla by placing a dish on top, flipping it onto the plate, and then sliding it back into the skillet. Cook the other side of the quesadilla for an additional 2-3 minutes or until cheese is completely melted. Note: You can cover the skillet with a lid in order to speed up the melting process.
Repeat with remaining two tortillas, pulled pork and cheese.
Serve immediately with sour cream and BBQ sauce.
Source: SK Original