Pulled Pork Quesadilla with Hatch Peppers and Creamy Chipotle BBQ Sauce

This pulled pork quesadilla recipe is one of my favorite recipes to make with leftover oven braised pulled pork meat from BBQs. I usually have a large amount of cheese in the fridge so this dish comes together quickly and with little effort. Hatch peppers, also known as New Mexico chilies, add a little kick and flavor to the quesadilla.

Key Ingredients in This Recipe

• Hatch peppers – These peppers typically available only in August and September and are prized for their rich smoky and unique taste. To make this recipe in other months replace the hatch chilies with green chilies. Since hatch chilies have a tougher skin, roasting them is a must.
• Pulled pork – This is a great way to use up leftover BBQ meat. To make your own pulled pork I recommend either smoking it or using my recipe for oven braised pulled pork.
• Cheese – This recipe uses both Cheddar cheese and Monterey Jack cheese. The sharp Cheddar complements the mild, creamy Jack cheese. Quesadillas are flexible so other melty cheeses like pepper Jack or Oaxacan cheese.

How to Make a Pulled Pork Quesadilla

For the pulled pork quesadilla:

1. Char the pepper. Heat a medium cast iron skillet over medium heat. Add the pepper and blister the pepper on all sides, about 6 minutes. Remove from the pan and add to a small re-sealable plastic bag and close it for about 15 minutes.
2. Remove skin of Hatch peppers and chop. This will let the pepper to continue to steam and the skin will be easier to remove. Once cool, remove the skin of the peppers then slice the peppers open and discard about the top ½ inch of the pepper and discard the seeds. Dice the peppers and set aside.
3. Add cheese on tortilla. Heat a large skillet over medium heat, add 1 tablespoon of the butter and allow it to melt. Add one of the tortillas and evenly spread pulled pork, cheeses and diced peppers on top.
4. Cook the tortilla. Add the other tortilla on top and cook until the bottom quesadilla is golden brown, about 1 to 2 minutes. Flip the quesadilla and continue to cook until the cheese is melted and the other side is golden brown, about an additional minute and a half.

For the creamy chipotle BBQ sauce:

1. Mix the creamy BBQ sauce. In a small bowl whisk together the sour cream, BBQ and chipotle powder until completely combined. Refrigerate until ready to use.

For serving:

1. Serve. Serve the quesadillas cut into 6 equal pieces. Drizzle with the chipotle BBQ sauce or serve on the side.

Other Recipes to Try

• Mushroom and Spinach Quesadilla with Parmesan Crust
• Korean Braised Pork and Kimchi Quesadilla
• Braised Pork Sandwich with Orange BBQ Sauce

Pulled Pork Quesadilla with Hatch Peppers and Creamy Chipotle BBQ Sauce

By Kylie Mazon-Chambers

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Serves 4

US Customary – Metric

Ingredients:

For the pulled pork quesadilla:

• ▢ 1 medium hatch pepper
• ▢ 2 (9-inch) flour tortillas
• ▢ ¾ cup pulled pork
• ▢ 1 cup shredded sharp cheddar cheese
• ▢ ½ cup shredded Monterey jack cheese
• ▢ 1 tablespoon unsalted butter

For the creamy chipotle BBQ sauce:

• ▢ ½ cup sour cream
• ▢ 2 tablespoons barbecue sauce of choice
• ▢ ½ teaspoons chipotle powder

Instructions:

For the pulled pork quesadilla:

• Heat a medium cast iron skillet over medium heat. Add the pepper and blister the pepper on all sides, about 6 minutes. Remove from the pan and add to a small re-sealable plastic bag and close it for about 15 minutes.
• This will let the pepper to continue to steam and the skin will be easier to remove. Once cool, remove the skin of the peppers then slice the peppers open and discard about the top ½ inch of the pepper and discard the seeds. Dice the peppers and set aside.
• Heat a large skillet over medium heat, add 1 tablespoon of the butter and allow it to melt. Add one of the tortillas and evenly spread pulled pork, cheeses and diced peppers on top.
• Add the other tortilla on top and cook until the bottom quesadilla is golden brown, about 1 to 2 minutes. Flip the quesadilla and continue to cook until the cheese is melted and the other side is golden brown, about an additional minute and a half.

For the creamy chipotle BBQ sauce:

• In a small bowl whisk together the sour cream, BBQ and chipotle powder until completely combined. Refrigerate until ready to use.

For serving:

• Serve the quesadillas cut into 6 equal pieces. Drizzle with the chipotle BBQ sauce or serve on the side.

Nutrition:

Calories: 397kcal | Carbohydrates: 22g | Protein: 18g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 785mg | Potassium: 114mg | Fiber: 1g | Sugar: 11g | Vitamin A: 819IU | Vitamin C: 2mg | Calcium: 383mg | Iron: 1mg

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