South Meets West Quesadillas

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  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 8 servings
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1 cup barbecue sauce

1 cup sour cream

1 tablespoon olive oil

1 cup chopped red onion

1/4 cup (4 tablespoons) butter

1 pound shredded barbecue pork

1 cup shredded Cheddar

1 cup shredded Monterey jack cheese

1/2 cup fresh cilantro leaves

8 flour tortillas (10 inches)


  1. In a medium bowl, combine the barbecue sauce and sour cream for the dipping sauce. 
  2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and saute until browned, about 7 minutes. Transfer the onions to a small bowl and wipe the skillet clean. Add 1 tablespoon butter and the pork to the skillet and cook until heated through. Transfer the pork to a plate. 
  3. Arrange the onions, pork, cheeses and cilantro evenly on one side of each tortilla. Fold the tortillas over to cover the filling. Melt 1 tablespoon butter in the skillet. Place 2 folded tortillas in the skillet and cook until browned and the cheese melts, 2 to 3 minutes. Flip and cook the other side until browned, 2 to 3 minutes more. Transfer to plates. Repeat with the remaining quesadillas and butter. 
  4. Cut the quesadillas into wedges and serve with the dipping sauce.
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