Because we’re a barbecue joint, we’ve always got pulled pork on hand, so it was just natural for us to turn it into a delicious appetizer. Don’t let our habits limit you. Make these quesadillas with some cooked turkey or chicken thigh meat or any chopped or shredded leftover meat you have lurkin’ in the fridge.

　　

Ingredients

feeds 4

　　

The Quesadillas

3 tablespoons olive oil

　　3/4 cup slivered onion

　　Pinch each of kosher salt and black pepper

　　1/2 pound Home-Style Pulled Bar-B-Que Pork (page 104) or slivered leftover cooked chicken or turkey thigh meat (about 2 cups)

　　3/4 cup Mutha Sauce (page 165)

　　8 flour tortillas (6 inches in diameter)

　　1 cup shredded Cheddar or Monterey Jack cheese

　　1/2 cup well-drained Fire-Roasted Garlic Salsa (page 24)

　　

The Garnish

Sour cream or Guacamole (page 27)

　　

Step 1

Pour 2 tablespoons of the oil into a skillet and set over medium heat. Add the onions, seasoning them with a pinch of salt and pepper. Cook til soft. Dump in the meat and give everything a good tossing. Add the Mutha Sauce and mix well. Set aside.

　　

Step 2

Film the bottom of a heavy skillet with a bit of the remaining olive oil, and set over medium heat. Put in a tortilla and cook on one side briefly, til tinged with brown. Take it out of the pan and continue with the rest of the tortillas, adding more oil if the pan looks dry. When they’re all done, spread out 4 of the tortillas on a work surface, browned side up. On each one, layer 1/2 cup pulled pork, 1/4 cup cheese, and 2 tablespoons salsa. Top each one with another tortilla, browned side down.

　　

Step 3

Film the skillet with oil again and slide in one of the quesadillas. Flatten with a spatula and cook til the bottom is crisp and tinged with brown. Flip and cook the other side. Remove to a cutting board and cut into wedges. Keep warm while you’re cooking the rest. Serve with a dollop of sour cream or guacamole.

　　Dinosaur Bar-B-QueTen Speed Press