FULLY-LOADED Pulled Pork Quesadillas (PLUS!!! Tips Cooking and Flipping)
If pulled pork stays on the recipe rotation at your house, this is an essential, quick-fix dinner to add to the weeknight roster. P.s., this recipe is also going to make for a killer game day snack!
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You can print out the recipe here:
Pulled pork quesadillas are quick, easy to make, and seriously budget-friendly!
There are all kinds of quesadillas out there, but when you’ve got leftover pulled pork, clearly, pulled pork quesadillas are going on the menu! They’re packed with shredded pork, melty Monterey jack, and I’ll show you a few extras to throw inside. Plus, my favorite dip to serve with them. The kids are going to love this!
In addition to a stellar recipe, I’m going to share with you how to make the best pulled pork quesadillas. We’ll cover why you should always cook quesadillas over low heat; the trick to avoiding that messy flip, and how to keep them from getting soggy before it’s time to eat.
I used my Slow Cooker BBQ pulled pork recipe. It starts off in the slow cooker with this sort of make-shift, homemade BBQ sauce made for pork shoulder. It’s concentrated smoky spices, apple cider vinegar, Worcestershire sauce, brown sugar, and ketchup and it always turns out legitimately amazing!
Here’s the recipe:
Before we get started with how to make these Pulled Pork Quesadillas, here are two of my best tips for making quesadillas. Period!
TIP 1: It’s really best to do it over medium-low heat. This will allow the cheese time to get perfectly melty before the tortillas get too browned.
TIP 2: Use one flour tortilla per quesadilla instead of two.This will make the flip significantly easier!
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WHAT YOU'LL NEED:
1 red onion, halved and thinly sliced (optional)
2 jalapeños, seeded and thinly sliced into rings (optional)
2 tablespoons canola oil (plus extra for drizzling or brushing)
8 flour tortillas
2 1/2 - 3 cups leftover pulled pork, warmed
2 cups freshly grated Monterrey Jack cheese
HOW TO MAKE IT:
1. Heat up the leftover pulled pork — you’ll need about a 1/3 of a cup per quesadilla and grate your cheese. We’ll be using Monterey Jack. It’s really going to vibe well with the other flavors in the quesadilla and it is an excellent melting cheese!
2. I like to add a couple of fresh veggies to the filling, so I’ll be chopping up some fresh jalapeños and onions. This is optional, if you don’t have time to fuss with it, you can move right along to the pork. Chop onions and jalapenos.
3. Add 2 tablespoons of canola oil to a large pan over medium-high heat. Add the onion and jalapeño and sauté 4-6 minutes, or until softened. Transfer the vegetables to a bowl and set aside.
4. Drizzle a clean pan with oil (oil is best if you’re making more than one quesadilla because it won’t leave burnt milk solids behind, dirtying up the pan for the quesadillas to follow.
5. Scatter about a 1/4 cup of shredded cheese over the entire tortilla. Then, to only one half of the tortilla, add about a 1/3 cup pulled pork, followed by a light sprinkle of the vegetables, if using.
6. Once the cheese starts to melt (about 1 minute), use a spatula to fold the side with cheese only over the pulled pork filling. Hold the quesadilla down with your spatula until the filling has melded together, about 30 seconds to 1 minute more.
7. Repeat with the remaining tortillas, adding an additional light drizzle of oil to the pan as needed. Cut in halves or quarters, serve and enjoy!
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If #comfortfood soothes your soul and entertaining is your happy place, this is your channel! You’ll find recipes with a hearty Southern influence around these parts, and more specifically from Texas!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Pepper Steak Recipe | How to make Pepper Steak | Quick & Easy Pepper Steak | 30 Minutes Pepper Steak
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Hello, and welcome to my Cooking Channel.❤
I believe everyone can cook, and I will teach you how with my easy-to-follow videos! My recipes are simple, easy to make, and packed with delicious Caribbean flavors.
I'm passionate about cooking and love to feed my family, friends, and anyone, so you're always welcome at my table. Please subscribe to my channel! And if you like it, please give me a thumbs up.????
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Pepper Steak Recipe:
Ingredients:
1 lb flank steak, sliced thinly
1 red bell pepper, sliced up
1 green bell pepper, sliced up
1/4 onion, sliced up
2 tsp garlic, minced
1 tsp ginger, minced
1/4 cup soy sauce
1 1/2 tbsp sugar
1 1/2 tbsp cornstarch
1/4 cup of water
1/4 cup cooking oil, for divided use
Add red pepper flakes (optional)
Add salt and pepper to taste
* Serving 2-3 people
✅ RECOMMENDED:
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⭐️ Lamb Loin Chops Recipe:
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⭐️ Curry Crab Recipe:
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⭐️ Blueberry Cream Cheese Loaf Cake Recipe:
⭐️ Oxtail Stew Recipe:
⭐️ Curry Chicken Recipe:
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Chef Ali - Grew up cooking and working in his father's Caribbean restaurant in New York City for years, and now he makes how-to videos of recipes he grew up eating, learning, and loving over the years.
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Stacked “Porketta” Sandwich I Marcus Meacham
You can't go wrong with piles of pork belly and pork shoulder. Especially piled onto sandwiches!
INGREDIENTS:
1 pound pork belly
Salt, to taste
Pepper, to taste
2 pounds pork shoulder, cut into baseball-sized chunks
1/2 white onion, chopped
9 cloves garlic
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons oregano
1 cup white wine, divided
5 cups vegetable stock
1 bunch rapini
1 cup red wine vinegar
For assembly:
3 large brioche buns
Lemon garlic aioli
1 block white cheddar, cut into random chunks
STEPS:
1.) Pork belly: score the fatty side of the belly and rub with salt and pepper. Place on a baking sheet lined with a wire rack and roast at 450°F for 30 minutes. Drop the temperature to 250°F and continue roasting for an hour and fifteen minutes. Let rest for 10-15 minutes before slicing.
2.) Pork shoulder: in a hot, oiled Dutch oven, sear baseball-sized pieces of pork on all sides. Remove from pan. Add half of your chopped onion and 5 cloves garlic and cook until translucent. Add fresh rosemary, thyme and oregano. Reglaze with 1/2 cup white wine, then add pork back to the pan. Cover with vegetable stock, reserving some for the rapini. Cover pot with lid and let simmer for 1 hour until pork is fork tender.
3.) Rapini: sweat remaining onion and garlic until translucent; season to taste with salt and pepper. Once spices are fragrant, fold in rapini. Season with salt and pepper and add remaining vegetable stock, remaining white wine and vinegar. Simmer until greens are tender, 30-40 minutes. Once tender, season with the zest and juice of one lemon. Remove from heat and roughly chop.
4.) To assemble: spread lemon garlic aioli on bottom bun. Add cheddar chunks, then pork shoulder, then rapini, then 3 pork belly slices and more rapini. Spread lemon garlic aioli on the top bun and place on top. Enjoy!
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How To Make Classic Philly Cheesesteak Sandwich
A Classic Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll. This is the classic way to make a Philly Cheesesteak Sandwich!
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INGREDIENTS FOR PHILLY CHEESESTEAK SANDWICH:
►1 lb Ribeye Steak, trimmed and thinly sliced
►1/2 tsp sea salt, or to taste
►1/2 tsp black pepper, or to taste
►1 large sweet onion, diced
►8 slices provolone cheese (mild, not aged provolone)
►4 Hoagie Rolls
►2 Tbsp unsalted butter softened
►1 garlic clove, pressed
►2-4 Tbsp mayo, or to taste
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The Secret to Tender and Succulent Meat (Stir Fry Pork With Green Pepper)
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Pork stir fry with green pepper, or what we call “青椒肉丝” is a simple recipe, but it involves a Chinese restaurant’s secret. I am sure many of you have wondered why the meat in Chinese restaurants is so tender and succulent. I will reveal the secret and you will be able to make perfect stir fry from now on.
INGREDIENTS:
To Marinade the Pork
223 grams (1/2 lb) of pork
1/4 tsp of salt
1/4 tsp of white pepper (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 egg white
1 tbsp of cornstarch (Amazon Link -
1 tbsp of cooking oil
To Make the Sauce (碗芡)
1 tbsp of light soy sauce (Amazon Link -
1/2 tbsp of oyster sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of five spice powder (Amazon Link -
1 tsp of cornstarch (Amazon Link -
60g (1/4 cup) of water
Others:
2 tbsp of pork lard or vegetable oil to stir fry
170 g (6 oz) Green pepper
3 cloves of garlic, diced
1.5 tsp of sweet flour sauce (Tian Mian sauce) (Amazon Link -
INSTRUCTIONS
Thinly julienne the pork and marinade it with salt, white pepper, dark soy sauce, Chinese cooking wine, and egg white. Mix well then continue to massage the meat for 5 minutes.
Add a big drizzle of oil and mix to prevent the meat from tangling, making it easier to stir fry later. Set it aside.
Thinly slice the garlic and julienne the green chili pepper. If you don’t eat spicy food, use bell pepper.
In a bowl, thoroughly combine the light soy sauce, oyster sauce, sugar, five-spice powder, cornstarch, and water. Set it aside
Turn the heat to high and heat the wok until smoking hot. Add the pork lard and stir the pork over high heat for a couple of minutes or until the meat changes color.
Add the tiam mian jiang (甜面酱) and mix well.
Switch the heat to medium, and add the garlic and green pepper. Keep mixing until the pepper is slightly welted. Pour in the sauce and stir well. Serve with white rice.