Pulled Pork Quesadillas

Quick and easy quesadillas that everyone loves! Recipe inspired by America's Test Kitchen: The Best Mexican Recipes.

📝 Ingredients

• 3 tablespoons vegetable oil (such as avocado oil or other high heat, neutral oil, divided)
• 12 ounces pulled pork
• Kosher salt and freshly ground black pepper (to taste)
• 2 green onions (very thinly sliced)
• 1/4 cup finely chopped fresh cilantro
• 4 ounces canned roasted and diced green chiles (drained (recipe note #1))
• 8 ounces Monterey Jack cheese (shredded)
• 4 8-inch flour tortillas

👨‍🍳 Instructions

1. 1Preheat oven to 425˚F.
2. 2Line a rimmed baking sheet with foil.
3. 3If pulled pork has been refrigerated (not freshly made and still warm), warm it by adding 1 tablespoon oil to a non-stick skillet over medium heat. Add cold pulled pork and cook and stir until warmed through with a few crispy edges. (Add a little water or chicken stock to moisten if needed.) Season to taste with salt and pepper and transfer to a medium bowl to cool slightly.
4. 4To warmed pulled pork add green onions, cilantro, diced green chiles, and cheese; gently stir to combine.
5. 5Lay tortillas out in a single layer on clean countertop or work surface. Spread 1/4 of pulled pork mixture over one half of a tortilla, leaving about a 1/2-inch border at the edge. Repeat with remaining pulled pork mixture and tortillas. Fold tortillas over filling and press down to compact. Brush visible tortilla halves with 1 tablespoon oil. Arrange tortillas oiled side down on the prepared baking sheet in a single layer with round edge facing to the baking sheet center. Brush other side of tortillas with remaining 1 tablespoon oil.
6. 6Bake 10 minutes, or until quesadillas begin to brown. Carefully flip each quesadilla with a spatula, pressing down gently to compact. Bake an additional 5 minutes, or until golden brown. Transfer baking sheet from oven to cooling rack and let stand 5 minutes. With a pizza cutter or sharp knife, cut each quesadilla into 4 wedges and serve.