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Prep 15min
Total15min
Ingredients5
Servings4
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Ingredients
1
container (18 oz) refrigerated original barbeque sauce with shredded pork
4
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1/4
cup sour cream
3/4
cup thick & chunky salsa
4
slices (1 oz each) Monterey Jack cheese, cut in half
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Steps
1
In 2-quart saucepan, mix barbeque sauce with pork. Cook over medium-high heat, stirring occasionally, until thoroughly heated.
2
Meanwhile, spread half of each tortilla with sour cream.
3
Top sour cream side of each tortilla with 1/4 of pork mixture, 1 tablespoon salsa and 2 half-slices cheese. Fold tortilla over onto filling.
4
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add 2 quesadillas at a time to skillet; cook about 3 minutes, turning once, until filling is heated and tortillas are golden brown. Repeat with remaining 2 quesadillas. Cut into wedges; serve with remaining salsa.
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Refrigerated barbeque sauce with shredded pork can be found in the meat section of the grocery store.
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