Quesadillas are a delicious and versatile Mexican dish, consisting of tortillas filled with various ingredients and cooked until crispy.

One popular variation is the Pulled Pork and Corn Quesadilla, which combines tender pulled pork, sweet corn, and gooey cheese for a delightful explosion of flavors. This recipe offers a unique twist on traditional quesadillas and is perfect for a quick weeknight dinner or a tasty party snack.

Ingredients

For the pulled pork:.

2 pounds of pork shoulder
2 tablespoons of olive oil
1 onion, diced
3 cloves of garlic, minced
1 cup of barbecue sauce
1 cup of chicken broth
Salt and pepper to taste

For the corn filling:.

2 cups of frozen corn kernels
1 red bell pepper, diced
1 jalapeno pepper, seeded and minced
1/4 cup of chopped fresh cilantro
1/2 teaspoon of ground cumin
1/2 teaspoon of chili powder
Salt and pepper to taste

For the quesadillas:.

8 large flour tortillas
2 cups of shredded cheese (cheddar, Monterey Jack, or a mix)
2 tablespoons of butter

Optional toppings:.

Sour cream
Salsa
Guacamole
Chopped green onions

Instructions

1. Prepare the pulled pork:

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and aromatic.

Season the pork shoulder with salt and pepper, then add it to the pot. Brown the pork on all sides, ensuring it is seared evenly.

Pour in the barbecue sauce and chicken broth, cover the pot, and simmer on low heat for about 3-4 hours, or until the pork is tender and easily shreddable.

Remove the pork from the pot and shred it using two forks. Set aside.

2. Prepare the corn filling:

In a skillet, heat a tablespoon of olive oil over medium heat. Add the frozen corn kernels, diced red bell pepper, and minced jalapeno pepper. Sauté until the vegetables are tender.

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Season with ground cumin, chili powder, salt, and pepper. Stir in the chopped fresh cilantro and cook for an additional 2 minutes. Remove from heat and set aside.

3. Assemble the quesadillas:

Preheat a large skillet or griddle over medium heat.

Take a flour tortilla and place a handful of shredded cheese on one half of it. Top the cheese with a generous portion of pulled pork and a spoonful of the corn filling.

Fold the tortilla in half, covering the filling, and press gently to seal.

Spread a small amount of butter on the hot skillet and place the assembled quesadilla on it. Cook for 2-3 minutes on each side, until the tortilla is golden brown and the cheese has melted.

Repeat the process with the remaining tortillas and filling ingredients.