Pulled Pork Quesadillas
Sugar ConsciousDinnerLunchPorkHigh ProteinBetter Than TakeoutIndependence DaySlow Cookers & RoastsGame DayStovetop
Our Pulled Pork makes a whopping 20 servings—one batch can feed a family of four for the whole work week! Now that’s what I’m talking about. Meal prep like a pro by slow cooking your pork roast on Sunday so it’s ready for some quick dinners on busy weeknights. Quesadillas are a great way to make a whole, hearty meal out of your prepped protein.
Ingredients
- 1⁄4 red onion
- 1 can (14 oz/398 ml) unsalted black beans, drained & rinsed
- 1 cup prepared Pulled Pork
- 1 pkg Pulled Pork Seasoning
- 1 cup ketchup
- 1⁄2 cup vinegar
- 1⁄2 cup brown sugar
- 1⁄4 cup water
- 5 lbs (2.5 kg) boneless pork shoulder or butt roast
- 1 cup shredded cheddar cheese, divided
- 4 flour tortillas (10")
Preparation
- Peel and dice red onion. In a large bowl, combine onion, beans, and pork.
- Lightly brush Sauté Pan with oil and heat over medium heat. Lay a tortilla flat in the pan. Sprinkle on 1⁄4 cup cheese. Scoop a heaping 1⁄2 cup of pulled pork mixture onto one half of the tortilla, then fold the other half over top of the filling to create a halfmoon. Using a spatula, gently press down on the tortilla. Cook quesadilla 2 min per side or until both sides are golden brown. Transfer to a cutting board.
- Repeat step #2 three more times with remaining tortillas and filling, adding more oil as needed.
- Let quesadillas cool slightly, then slice them into wedges to serve. Serve with toppings, if desired.
Epicure Products Used
Nutritional Information
Per serving(1 quesadilla): Calories 600, Fat 25 g (Saturated 11 g, 0.3 0 g), Cholesterol 95 mg, Sodium 840 mg, Carbohydrate 56 g (Fiber 7 g, Sugars 11 g), Protein 36 g.
Tips
Get your greens! Serve with a side salad.