Pulled Pork Oven Quesadillas
Perfect for a family meal, Pulled Pork Oven Quesadillas are so simple and easy to make with your favorite topping. They are the perfect vehicle for using up leftover pulled pork!
Looking for another pork favorite? Try my Pork Cutlet Sandwich!
You may be asking why in the world you’d want to make quesadillas in the oven since they are typically made on a griddle or large skillet on your stove top.
Making quesadillas in the oven is a super slick way to make several quesadillas at one time so you don’t have to stand at the stove, babysitting those suckers. We love oven quesadillas. They are life changing!
I often cook up a big pork butt on the weekend so I have cooked meat to begin the week. Leftover pulled pork is delicious when you throw it into a hot skillet and get it a bit browned and a little crusty.
Next you can throw that pulled pork into a flour tortilla with some cheese and you’ve got the most delicious quesadillas in the land….quick and easy like. What’s better than that? Especially since you get to put several onto a baking sheet and cook them all at one time.
Love pork as much as my family does? Try my recipe for Spiced and Slathered Pulled Pork – super easy to make and almost fool-proof, too.
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Ingredients
- Pulled Pork: You can use any fully cooked meat, such as shredded beef from that pot roast you cooked over the weekend, cooked pork sausage, shredded rotisserie chicken, grilled shrimp etc. Did you know you can even make a mean quesadilla using leftover grilled salmon? It’s delicious!
- Flour tortillas: Use super fresh flour tortillas when making quesadillas so they are easy to work with, especially if you’re making fold-over quesadillas. We find that 6″ are a bit small for quesadillas, so we opt for 8″ flour tortillas typically. Use what you have on hand.
- Monterey Jack or Colby Jack cheese: Both of these cheeses are good melting cheeses, as is cheddar or Colby cheese. You can use what your taste buds prefer.
- Salsa, scallions, cumin, oregano, salt and pepper: These ingredients are what season your pulled pork to give it the flavors of a Mexican quesadilla. I prefer a fresh salsa, but you can certainly use your favorite jarred salsa, as well. The scallions give some nice texture to the quesadilla while the spices bring additional flavor. Salt and pepper round out everthing!
- Melted butter: Butter is what you’ll use to get the good browning on your oven quesadillas as they bake in the oven.
My Recipe Tips
- Use a pizza cutter to slice your quesadillas up into smaller servings. It works great!
- If you reheat them in the microwave, they come out steamed instead of crispy. We find that heating them a bit in the microwave (to get the interior a bit warm) works well, right before you plop them into a nice hot skillet with a tiny bit of melted butter. This will crisp up the flour tortilla and once again, your quesadilla is a delicious masterpiece!
Pulled Pork Quesadilla FAQs
Yep, it DOES make a difference on how you layer the ingredients into the flour tortillas. Melted cheese in a quesadilla acts as a “glue” to hold the quesadilla together, so you want to add it as your very first and very last ingredient.
Next will come the pulled pork, the salsa, and the seasonings. You can place all these ingredients (be careful not to use too much) on one side of the tortilla, then fold the other side over.
We prefer folded quesadillas for two main reasons: They are easier to flip and they are easier to eat. End of story! However, if you do choose to make the stacked type of quesadillas using large tortillas, you can cut them into several wedges for eating.
We like guacamole, sour cream, fresh salsa, cilantro, sliced black olives and green chilies….the sky is the limit!
I love using my 12″ Lodge cast iron skillet or my Lodge 10 1/2″ cast iron griddle for superior browning on my quesadillas. Also, if you don’t happen to have a baking sheet on hand for baking the quesadillas, you can use the cast iron for baking instead – works great, you just can’t cook as many quesadillas in the oven at once that way.
More Easy Mexican Favorites to Enjoy
- CHILI CHEESE TAMALE DIP
- EASY CHEESY INSTANT POT ENCHILADA CASSEROLE
- CREAMY CHICKEN AND RICE CASSEROLE WITH BACON
- SOUTHWEST SLOPPY JOES (aka SOUTHWEST SLOPPY JOE DIP)
- SAUCY COWBOY BEANS WITH BEEF AND BACON
- AIR FRYER BUFFALO CAULIFLOWER
Pulled Pork Oven Quesadillas
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Ingredients
- 3 cups cooked pulled pork, chopped into bite-size pieces
- 1 cup corn and black bean salsa
- 1/3 cup chopped scallions
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon oregano flakes
- 6 flour tortillas 8-inch works well
- ¼ cup melted unsalted butter
- 2 cups shredded Monterey Jack or Colby Jack Cheese
- Sour cream, guacamole, salsa, chopped cilantro, for garnishing
Instructions
- Preheat the oven to 425 degrees F.
- In a large skillet, combine the cooked, pulled pork with the salsa, scallions, cumin, salt, and oregano flakes, cooking uncovered, over medium heat for a couple of minutes, just until the pork is hot throughout.3 cups cooked pulled pork, chopped into bite-size pieces, 1 cup corn and black bean salsa, 1/3 cup chopped scallions, 1 teaspoon ground cumin, ½ teaspoon kosher salt, ½ teaspoon oregano flakes
- Brush one side of each tortilla with melted butter, placing it buttered side down onto a large rimmed baking sheet.6 flour tortillas, ¼ cup melted unsalted butter
- Sprinkle 1/3 cup of cheese onto half of a tortilla; top with approx. 1/3 cup of the warm pork mixture. Fold the tortilla over the filing, then repeat with the remaining tortillas, pulled pork filling, and cheese, placing all the quesadillas into the baking sheet.2 cups shredded Monterey Jack or Colby Jack Cheese
- Bake the quesadillas, uncovered, for 15-20 minutes, or until the quesadillas are golden brown on each side, turning each of them half way through the baking time.
- To serve, cut the quesadillas into wedges and top with sour cream, guacamole, salsa, and cilantro, as desired.Sour cream, guacamole, salsa, chopped cilantro, for garnishing
Notes
- Use a pizza cutter to slice your quesadillas up into smaller servings. It works great!
- If you reheat them in the microwave, they come out steamed instead of crispy. We find that heating them a bit in the microwave (to get the interior a bit warm) works well, right before you plop them into a nice hot skillet with a tiny bit of melted butter. This will crisp up the flour tortilla and once again, your quesadilla is a delicious masterpiece!