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Cheesy Pork Quesadillas

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Cheesy Pork Quesadillas
  • Prep 15 min
  • Total 15 min
  • Ingredients 5
  • Servings 4
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Need a quick lunch or snack? These barbecue pork quesadillas are ready to eat in 15 minutes, and they're simply delicious!
Updated Jul 22, 2021

Ingredients

  • 1 container (18 oz) refrigerated original barbeque sauce with shredded pork
  • 4 Old El Paso™ flour tortillas for burritos, 8 inch (from 11-oz package)
  • 1/4 cup sour cream
  • 3/4 cup Old El Paso™ Thick 'n Chunky salsa
  • 4 slices (1 oz each) Monterey Jack cheese, cut in half

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Refrigerated barbeque sauce with shredded pork can be found in the meat section of the grocery store.

Nutrition Information

480 Calories, 20g Total Fat, 24g Protein, 51g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Quesadilla
Calories
480
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1680mg
70%
Potassium
40mg
1%
Total Carbohydrate
51g
17%
Dietary Fiber
0g
0%
Sugars
23g
Protein
24g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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