BBQ Quesadillas with White BBQ SauceBBQ Quesadillas with White BBQ Sauce
BBQ Quesadillas with White BBQ Sauce
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.
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Recipe - Welcome
BBQ Quesadillas with White BBQ Sauce
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
  1. 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.
  2. 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.
  3. 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.
  4. 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
3 to 4 lbs boneless pork shoulder roast
Fresh Pork Butt, Boston, Roast
Fresh Pork Butt, Boston, Roast - 3.32 Pound
$9.89 avg/ea$2.98/lb
1 pkg taco seasoning
Brookshire's Taco Seasoning Mix
Brookshire's Taco Seasoning Mix - 1.25 Ounce
$0.78$0.62/oz
1 1/2 cups barbecue sauce, divided
Sweet Baby Ray's Barbecue Sauce
Sweet Baby Ray's Barbecue Sauce - 28 Ounce
$3.48$0.12/oz
1/2 cup water
Not Available
3 Tbs vegetable oil, divided
Brookshire's 100% Pure All Purpose Vegetable Oil
Brookshire's 100% Pure All Purpose Vegetable Oil - 48 Fluid ounce
$4.48$0.09/fl oz
1 medium red onion, sliced
Fresh Onion, Red
Fresh Onion, Red - 0.61 Pound
$0.90 avg/ea$1.48/lb
1 red bell pepper, cored and thinly sliced
Fresh Red Bell Pepper
Fresh Red Bell Pepper - 0.5 Pound
$1.48$2.96/lb
1 yellow bell pepper, cored and thinly sliced
Fresh Bell Pepper, Yellow
Fresh Bell Pepper, Yellow - 1 Each
$1.48
8 medium tortillas
Tia Rosa Flour Tortillas, Burrito Size
Tia Rosa Flour Tortillas, Burrito Size - 8 Each
$3.78$0.47 each
2 cups cheddar cheese, grated
Brookshire's Medium Cheddar Chunk Cheese
Brookshire's Medium Cheddar Chunk Cheese - 16 Ounce
$4.98$0.31/oz
1 jalapeño, sliced into rounds
Fresh Jalapeno Pepper, Green
Fresh Jalapeno Pepper, Green - 0.74 Pound
$0.73 avg/ea$0.98/lb
pico de gallo, for garnish
La Mexicana Pico De Gallo, Mild
La Mexicana Pico De Gallo, Mild - 16 Ounce
$4.99$0.31/oz
1 cup mayonnaise
Hellmanns Mayonnaise
Hellmanns Mayonnaise - 30 Ounce
$6.48 was $6.98$0.22/oz
3/4 cup apple cider vinegar
Brookshire's Apple Cider Vinegar
Brookshire's Apple Cider Vinegar - 16 Fluid ounce
$2.98$0.19/fl oz
2 Tbs granulated sugar
Brookshire's Extra Fine Granulated Sugar
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.18$1.09/lb
1 tsp Worcestershire sauce
Brookshire's Worcestershire Sauce
Brookshire's Worcestershire Sauce - 10 Fluid ounce
$2.38$0.24/fl oz
1 tsp lemon juice
Brookshire's 100% Lemon Juice
Brookshire's 100% Lemon Juice - 15 Ounce
$1.98$0.13/oz
1 tsp black pepper
Not Available
1/2 tsp salt
Not Available
1/2 tsp cayenne pepper
Brookshire's Ground Cayenne Pepper
Brookshire's Ground Cayenne Pepper - 1.7 Ounce
$3.48$2.05/oz
1 Tbs barbecue seasoning
Adkins Seasoning, Barbecue, Western Style
Adkins Seasoning, Barbecue, Western Style - 14 Ounce
$6.98$0.50/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

  1. 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.
  2. 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.
  3. 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.
  4. 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.