Recipe courtesy of Sunny Anderson
Sunny's Sheet Pan Pulled Pork Quesadillas
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- Level: Easy
- Total: 11 hr
- Active: 30 min
- Yield: 8 to 12 servings
Talk about a crowd pleaser. These quesadillas can feed the entire crew and all you have to do is cut them and set up a toppings bar. This is more about the technique than anything, so think about rotisserie chicken or even full-on veggies inside with the cheese. Make it your own!
- Level: Easy
- Total: 11 hr
- Active: 30 min
- Yield: 8 to 12 servings
Ingredients
Pulled Pork:
Quesadillas:
Toppings Bar:
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Directions
Special equipment:
an 8-quart slow cooker- For the pulled pork: In an 8-quart slow cooker on low, add the pork shoulder, barbecue sauce, pilsner, cherry tomatoes, garlic and onions. Cook, covered, until tender and shred-worthy, 8 to 10 hours. Remove the pork, then shred and place back in the slow cooker.
- For the quesadillas: Preheat the oven to 425 degrees F and coat a baking sheet with cooking spray.
- Line the baking sheet with the tortillas around the perimeter, leaving half of each hanging over the side; put two tortillas in the center, overlapping to completely cover the bottom. Add half of the cheese, then the strained pork (shake off the juices) and the rest of the cheese. Fold the tortilla flaps over the top and add 2 tortillas in the center, overlapping just like the base. Spray the top with cooking spray. Add another baking sheet the same size to weigh down.
- Bake for 20 minutes. Remove the top baking sheet and cook until the top is golden, 10 to 15 minutes more. Serve with the toppings bar.
