Dinner Tonight: BBQ Quesadillas

So, there’s a little story behind these BBQ Quesadillas…

…there is a café inside our gym that sells sandwiches and such.  One day last summer, they had a daily special of BBQ Quesadillas and I grabbed one to go…heaven help me…they were divine.  I was so in love that now, any time I see this as the special, I immediately get one and eat it there (I’ve been known to have one of these babies for breakfast!).   I just can’t resist them!
The other day, I brought one home for Ashby and me…and listen, my girl literally licked her plate when she was done.  I have never been more proud :).

Thus, I decided one day to just whip up a batch myself for dinner and make life simpler.  I used BBQ pulled pork but brisket would work too!  The key is the pickles.  Seriously…the pickles make the whole thing.

True love in a quesadilla.

This recipe makes about 8 big quesadillas (and then you split each of them in half).  This method is the perfect thing to do with leftover pork or brisket!  Make a big batch and enjoy it quesadilla-style the next night.  I’m not going to be too specific on the amount of meat…if you use all of it from Andrea’s Pulled Pork recipe, then you’ll get 8 big quesadillas…if you use leftovers, you’ll get less.



Shopping List
1 batch of Andrea’s Pork Recipe (about a pound and half or so of shredded pork)
1/2 a red onion, chopped
about a cup of pickle slices, drained of juice and chopped
about a cup (depending on how many you’re making) of Monterey Jack cheese, shredded
Extra BBQ sauce (I use Sweet Baby Ray’s)
Big flour tortillas (the “burrito” sized ones work best)

Preheat your indoor griddle or a big skillet to medium-high heat.  Spray lightly with cooking spray.

Lay out however many flour tortillas you’re going to use.  Spread pulled pork down across the bottom half of each tortilla.  Add chopped red onion, chopped pickles and cheese on top of the pork.  Drizzle just a bit more BBQ sauce down.  Fold the top part down to cover the bottom portion.

Place each quesadilla in your skillet one at a time.  Brown on both sides (about 4 minutes or so each side).  Remove once browned up and slice in half (to give you two quesadillas).  Repeat with your other tortillas.

Easy, right?  If you have the leftover pork or brisket, this is supper in no time.  I went ahead and made up a batch of pulled pork for this recipe and we had plenty to go for 8 tortillas.

Seriously…thank you to the people at my gym for serving me awesome BBQ quesadillas at 8:30 a.m…I appreciate it :).

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  • Kelly @ The OK Momma March 11, 2015 at 1:04 pm

    There is nothing not delicious about a quesadilla. And marrying that with barbecue? Too much goodness. Thanks for another yummy recipe!

  • Helen Truesdale March 11, 2015 at 1:18 pm

    Hey Shay! This looks delicious! Did you use dill pickles or sweet pickles?

  • Sheaffer {Pinterest Told Me To} March 12, 2015 at 10:44 am

    These look DIVINE.

  • Lenoria March 12, 2015 at 2:27 pm

    Yum, these sound delicious! I can pork loin so when I need a quick meal I just open a jar, drain off the juice and heat up usually with BBQ sauce – and this sounds like a wonderful quick change up!

  • Michele Blackburn March 16, 2015 at 4:02 am

    This recipe was SO easy and delicious! My (somewhat picky) husband loved the pickles in the quesadilla and said this would be one to move to the top of the list. Bonus was that I was able to remove any fatty or gristly pieces that would usually gross us out from store bought product, a win win all around! This would be great to substitute as a sourdough panini too. Thanks so much for the great recipe!

  • Caroline June 22, 2015 at 1:38 am

    Tried these with goat cheese instead of monterrey jack. Sounds weird, but it's delicious! Love your blog! I look at it everyday.

  • Kerry Forristall January 28, 2016 at 1:01 am

    Shay, I cried tears of joy when I ate this…it was AWESOME. The pickles took it to a whole other level. Thank you!!