Sheet pan Pulled Pork Quesadilla
In 15 mins, get a gooey, crunchy, piping hot pulled pork quesadilla. Flavorful pulled pork, made in crockpot, my husband couldn’t stop raving!
For effortless preparation of a large batch of pulled pork quesadillas, your go-to tool is a sheet pan. In just 5 minutes, you can achieve that perfect balance of gooey cheese, crunchy tortillas, and piping hot flavors. The pulled pork in these Pulled Pork Quesadillas is bursting with mouthwatering flavor; my husband couldn’t stop raving about how delicious they were!
Crafting the pulled pork filling is a breeze with a crockpot: simply toss in all the ingredients and remember to switch it on. That’s all there is to it! When you return home, you’ll find yourself with a savory filling for a speedy weeknight dinner that’ll elicit oohs and ahhs from everyone at the table.
Best Pulled Pork Quesadilla Filling
First up, make sure you’ve got some pulled pork ready to roll. We love to smoke our pork butts nice and slow a day or two beforehand, but you could just as easily cook it in a crockpot ahead of time. The trick is doing it twice. First, cook the meat until it’s melt-in-your-mouth tender, then toss it in a crockpot with all the fixings for pulled pork quesadillas for another round of cooking. The result? Juicy, flavorful pork that’s perfect for loading into your quesadillas.
Pulled Pork Quesadilla Filling Ingredients
- Adobo Sauce: This is the key to that award-winning flavor. I make my own Mexican adobo, a red sauce made with dried chilies, vinegar, garlic, oregano, cumin, and other spices. While the guidance is that it stores for a couple of weeks, in my experience, it lasts for a couple of months without losing flavor.
- Worcestershire Sauce: This ingredient gives your pulled pork a smoky flavor and is highly recommended for an extra depth of taste.
- Simple Seasonings: You’ll need garlic powder, fresh garlic cloves, onion powder, salt, and pepper. Why so simple? The adobo sauce is loaded with flavor, and this dish really doesn’t need more complexity.
- Chicken Broth: Use homemade if you’ve got it for an extra boost of nutritious collagen and savory depth.
- Fruits and Vegetables: Fresh limes, onions, and colorful peppers add brightness and texture to the filling.
How to Make Quesadillas on a Sheet Pan
- Prepare Your Sheet Pan: Line a large sheet pan with parchment paper to prevent sticking and make cleanup a breeze.
- Layer Your Tortillas: Lay as many tortillas on the pan as will fit. Soft flour tortillas or crispy corn tortillas work perfectly here.
- Add the Filling: Generously layer the pulled pork filling over the tortillas, followed by your choice of cheese for that gooey goodness.
- Top with Another Tortilla: Place another tortilla on top of the filling to create a quesadilla sandwich.
- Bake to Perfection: Pop the sheet pan in an oven preheated to 425℉ and bake for around 5 minutes or until the tortillas are golden brown and the cheese is melted.
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Sheet Pan Pulled Pork Quesadilla
Equipment
- Slow Cooker
Ingredients
- 3 lb smoked pulled pork
- 3 cups chicken broth
- 3 tsp Worcestershire sauce
- 3 garlic cloves
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp pepper
- 3 tbsp adobo sauce (heaping)
- 3 limes (cut in half)
- 1 bell pepper (chopped)
- 1 onion (chopped)
- 10 tortillas (8-10 inch)
- 16 oz quesadilla cheese
Instructions
- Add 3 lb smoked pulled pork to a crockpot.
- In a medium bowl, mix 3 cups chicken broth, 3 tsp Worcestershire sauce, 3 garlic cloves, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ½ tsp pepper and 3 tbsp adobo sauce. Add to crockpot and combine with the pork.
- Add 1 bell pepper and 1 onion to the crockpot and then add 3 limes.
- Cook pork on low for 8 hours.
- Preheat oven to 425℉ and line a baking sheet with parchment paper.
- Place 1 large tortilla on the baking sheet and top with 1/2 your desired quesadilla cheese and however much pulled pork you would like to use. I use about 1/2 cup of each in mine. Top with another tortilla.
- Bake in the oven for 5-8 minutes or until edges begin to brown and cheese is melted. Serve with pico de gallo, sour cream and chopped cilantro.
