1.5cupsleftover slow cooker pulled porkor your favorite BBQ pulled pork
115-ounce can reduced sodium black beans, rinsed and drained
1/4medium red onionfinely chopped
14-ounce can diced green chiles in their juices
1/3cupchopped fresh cilantro*
2cupsshredded cheddarpepper jack, or Monterey jack cheese (I used cheddar)
88-inchflour tortillas
Nonstick spraycanola oil, or butter, for grilling the quesadillas
FOR SERVING:
Homemade BBQ sauceor your favorite BBQ sauce
Nonfat plain Greek yogurt or sour cream
Chopped green onionsor cilantro
Instructions
If you’d like to keep your quesadillas warm between batches, preheat the oven to 200 degrees F.
To a large mixing bowl, add the pulled pork, black beans, red onion, green chiles, and cilantro.
Stir to combine.
Assemble the quesadillas and cook: Warm a large nonstick skillet over medium heat. Lightly coat the skillet with nonstick spray or lightly brush with olive oil. Lay a tortilla in the skillet and sprinkle 2 tablespoons cheese over half. Top with ½ cup of the pork mixture.
Sprinkle an additional 2 tablespoons cheese on top, the fold the tortilla over the cheese to create a half moon. To cook 2 quesadillas at the same time, slide the folded quesadilla to one side of the skillet with the straight edge running down the middle, then cook a second quesadilla beside it (the open sides of the quesadillas will point away from each other).
Cook quesadillas on both sides until the tortillas are golden and the cheese is melted, about 5 to 6 minutes total. If desired, transfer cooked quesadillas to a clean baking sheet and place on the lower rack of the oven to keep warm. Repeat with remaining quesadillas.
Transfer the quesadillas to a cutting board and let rest 1 to 2 minutes. Slice into wedges and serve hot with a drizzle of BBQ sauce (I like to warm the sauce first), Greek yogurt, and green onions or cilantro as desired.
Notes
*If you aren’t a fan of cilantro, you can simply omit it.
TO STORE. Refrigerate leftover filling for up to 5 days. Cook the quesadillas just before serving.
TO REHEAT. Heat quesadillas in a nonstick skillet over medium heat to warm the filling and recrisp the outsides. You also can play around with reheating quesadillas in the oven on the upper-third rack at 375 degrees F. Flip them over halfway through.
TO FREEZE. Leftover filling can be frozen for up to 3 months. Let thaw overnight in the refrigerator.