BBQ Quesadillas with White BBQ Sauce
These BBQ Quesadillas are packed with tender, slow-cooked pork shoulder, sautéed bell peppers, onions, and melted cheddar cheese, all folded into a golden tortilla. A drizzle of zesty white BBQ sauce, made with tangy apple cider vinegar, mayonnaise, and a hint of cayenne, adds a flavorful twist.
Recipe - Athens #11
BBQ Quesadillas with White BBQ Sauce
Prep Time60 Minutes
Servings8
Cook Time240 Minutes
Ingredients
3 to 4 lbs boneless pork shoulder roast
1 pkg taco seasoning
1 1/2 cups barbecue sauce, divided
1/2 cup water
3 Tbs vegetable oil, divided
1 medium red onion, sliced
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
8 medium tortillas
2 cups cheddar cheese, grated
1 jalapeño, sliced into rounds
pico de gallo, for garnish
1 cup mayonnaise
3/4 cup apple cider vinegar
2 Tbs granulated sugar
1 tsp Worcestershire sauce
1 tsp lemon juice
1 tsp black pepper
1/2 tsp salt
1/2 tsp cayenne pepper
1 Tbs barbecue seasoning
Directions
- Cut the pork roast into several large pieces. Place in a slow cooker. Add the taco seasoning, and rub into the meat. Add 3/4 cup of barbecue sauce and the water. Cook on low for 3 to 4 hours, or until the meat is tender and easy to shred.
- Transfer meat to a baking sheet. Use two forks to shred the meat. Add the remaining barbecue sauce. Use tongs to toss the meat with the sauce. Place meat in the oven, and turn the broiler to high. Broil for 5 to 10 minutes until sauce caramelizes and edges of the meat are charred.
- Add 2 tablespoons of vegetable oil to a large skillet over medium heat. Add the onions and bell peppers. Sauté for 4 to 5 minutes, or until they are soft and edges are charred. Remove from skillet. Set aside. Wipe out the skillet. Add the remaining oil. Add a tortilla to skillet. Add about 2 tablespoons of cheese to half of the tortilla. Top with 1/4 cup of pork, some sautéed vegetables, jalapeño slices and another 2 tablespoons of cheese. Fold over the other half of the tortilla. Cook for about 3 minutes or until the tortilla is golden. Flip over, and brown the other side. Remove from skillet. Repeat with remaining tortillas, cheese, pork, sautéed vegetables and jalapeños. Keep warm in a 170° F to 200° F oven until ready to serve.
- Combine all sauce ingredients in a blender. When ready to serve, cut each quesadilla into two wedges. Serve with pico de gallo and barbecue sauce on the side.
Nutritional Information
Per Serving (2 quesadilla wedges and 2 Tbs sauce): Calories: 710, Fat: 36 g (11 g Saturated Fat), Cholesterol: 145 mg, Sodium: 1,400 mg, Carbohydrates: 44 g, Fiber: 2 g, Protein: 48 g.
60 minutes
Prep Time
240 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Fresh Pork Butt, Boston, Roast - 3.32 Pound
$9.93 avg/ea$2.99/lb
Brookshire's Taco Seasoning Mix - 1.25 Ounce
$0.79 was $0.89$0.63/oz
Sweet Baby Ray's Barbecue Sauce - 28 Ounce
$3.49$0.12/oz
Not Available
Brookshire's 100% Pure All Purpose Vegetable Oil - 48 Fluid ounce
$4.49$0.09/fl oz
Fresh Onion, Red - 0.61 Pound
$0.91 avg/ea$1.49/lb
Fresh Red Bell Pepper - 0.5 Pound
$1.39 was $1.49$2.78/lb
Fresh Bell Pepper, Yellow - 1 Each
$1.39 was $1.49
Not Available
Brookshire's Medium Cheddar Chunk Cheese - 16 Ounce
$4.99 was $5.49$0.31/oz
Fresh Jalapeno Pepper, Green - 0.74 Pound
$0.95 avg/ea$1.29/lb
La Mexicana Pico De Gallo, Mild - 16 Ounce
$4.99$0.31/oz
Hellmanns Mayonnaise - 30 Ounce
$6.99$0.23/oz
Brookshire's Apple Cider Vinegar - 16 Fluid ounce
$2.99$0.19/fl oz
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Brookshire's Worcestershire Sauce - 10 Fluid ounce
$2.49 was $3.19$0.25/fl oz
Brookshire's 100% Lemon Juice - 15 Ounce
$1.99$0.13/oz
Not Available
Not Available
Brookshire's Ground Cayenne Pepper - 1.7 Ounce
$3.59$2.11/oz
Adkins Seasoning, Barbecue, Western Style - 14 Ounce
$7.49$0.53/oz
Nutritional Information
Per Serving (2 quesadilla wedges and 2 Tbs sauce): Calories: 710, Fat: 36 g (11 g Saturated Fat), Cholesterol: 145 mg, Sodium: 1,400 mg, Carbohydrates: 44 g, Fiber: 2 g, Protein: 48 g.
Directions
- Cut the pork roast into several large pieces. Place in a slow cooker. Add the taco seasoning, and rub into the meat. Add 3/4 cup of barbecue sauce and the water. Cook on low for 3 to 4 hours, or until the meat is tender and easy to shred.
- Transfer meat to a baking sheet. Use two forks to shred the meat. Add the remaining barbecue sauce. Use tongs to toss the meat with the sauce. Place meat in the oven, and turn the broiler to high. Broil for 5 to 10 minutes until sauce caramelizes and edges of the meat are charred.
- Add 2 tablespoons of vegetable oil to a large skillet over medium heat. Add the onions and bell peppers. Sauté for 4 to 5 minutes, or until they are soft and edges are charred. Remove from skillet. Set aside. Wipe out the skillet. Add the remaining oil. Add a tortilla to skillet. Add about 2 tablespoons of cheese to half of the tortilla. Top with 1/4 cup of pork, some sautéed vegetables, jalapeño slices and another 2 tablespoons of cheese. Fold over the other half of the tortilla. Cook for about 3 minutes or until the tortilla is golden. Flip over, and brown the other side. Remove from skillet. Repeat with remaining tortillas, cheese, pork, sautéed vegetables and jalapeños. Keep warm in a 170° F to 200° F oven until ready to serve.
- Combine all sauce ingredients in a blender. When ready to serve, cut each quesadilla into two wedges. Serve with pico de gallo and barbecue sauce on the side.