Hello, there! If you’ve been following my silly little blog, well, thank you!! I really do appreciate it, and I hope that I’ve been helping you to create lots of wonderful dishes! If you’re new, welcome!! And to catch you up, this is the third way that I served up my latest Spicy Brown Mustard Smoked Pulled Pork, and these Barbecued Smoked Pulled Pork Quesadillas were the best quesadillas I’ve ever had the pleasure of tasting! The first day we had them on semi-homemade, garlic butter-toasted hoagie rolls with an Apple Barbecue Sauce that I designed specifically just for this pork that started with apple juice.

 

 

A little bit sweet, a little bit tangy. And just the right amount of flavor to compliment, but not overpower that tender and juicy pulled pork!

And it went together like a sweet summer kiss on the cheek!

So what to do with the rest of the mountainous pile?

 

 

Easy-peasy! This time I made these babies! Just sauté the veggies, then start layering by smearing the tortillas with a little sauce, then topping with a nice handful of cheese, the pulled pork,then drizzle with apple barbecue sauce, sprinkle with spoonfuls of those crisp-tender veggies, and then more cheese! You can smear just one half with bbq sauce, or the whole tortilla. I went light for the hubs, but smeared mine all over. I’m a bbq sauce lover. So give me the whole enchilada, baby! (*Plus, the sauce and cheese helps to hold the quesadillas together like glue and makes them easy to turn.) So don’t skimp. Especially on the cheese!

 

 

If you’d like a little heat in there, add some pickled jalapeños or a little hot sauce, but just don’t overfill them, or they’ll be difficult to flip over.

 

 

Then, just lay them into a heated frying pan over medium-low heat once hot. No oil needed. You need to cook these slowly so that the cheese fully melts, (both sides), and the filling on the inside gets heated through as well. So don’t try to rush it, you’ll just end up with a mess.  You want the cheese gooey, the filling melty and warmed through, and the outsides nice and crispy!

 

 

(*Pinterest friendly, if you’d like to save this one to one of your boards.
Or choose any of the photos that you like!)

 

 

After taking the photos, and my hubby and I diving right into these babies, I realized that I had forgotten something…the sour cream! You don’t have to serve them with it, but man was it good with a nice little spoonful on top! Feel free to garnish with green onions, too! That was also very good with these, and makes them look “finished” for a very pretty presentation!

 

 

But you get the idea. So If you’ve made a pork butt this 4th of July, here’s another fun, easy, and delicious way to serve up that tender and juicy pulled meat!

 

 Three awesome ways shared for you, and one more to go!!
Stay tuned for that last heavenly forkful!!

 

Have a fun, safe, 4th of July everyone!
Enjoy the fireworks!

 

My Spicy Brown Mustard Pulled Pork 

My Apple Barbecue Sauce

Yield: 2 - 3 servings

Barbecued Smoked Pulled Pork Quesadillas

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Ingredients

• 2 burrito-sized flour tortillas
• my homemade apple barbecue sauce, or your personal favorite
• 2 cups shredded Mexican blend cheese, or as you like
• 2 cups of my pulled pork, warmed, as much as you'd like
• 2 Tbl. garlic butter, I used Minerva Dairy
• 1 small can of corn, drained
• 1 sweet red cubanelle or bell pepper, deseeded and diced
• 1 jalapeño, deseeded and diced
• 1 small onion, chopped
• sour cream, optional

Instructions

In sauté pan, melt butter over medium heat. Add corn, peppers, and onion. Sauté until veggies are crisp-tender, set aside.

Warm pork in microwave, cover and set aside.

Warm tortillas in microwave placing them between damp paper towels.

When tortillas are warmed and pliable, spread whole top sides with a thin layer of barbecue sauce.

Top one half of a tortilla with 1/2 cup cheese, 1 cup pork, drizzle with barbecue sauce, sprinkle with spoonfuls of corn mixture, and top with 1/2 cup more cheese. Fold undressed, sauced side over topped side like a taco, press lightly, and set aside. Repeat with second tortilla.

Heat large frying pan oven medium heat until hot. carefully place folded filled tortillas onto pan. Turn heat down to medium low, and cook slowly until lightly browned and bottom layer of cheese has had time to melt. Carefully turn and brown second sides.

Remove to a cutting board and slice into triangles with a very sharp knife or pizza cutter starting from straight edge in the center and slicing outwards to rounded side.

Place onto a platter, and serve topped with sour cream and a few snipped green onions if desired.