Southern Quesadillas

To keep the quesadillas warm while you finish cooking, place them on a baking sheet in a 225° oven.

Southern Quesadillas
Yield: 4 quesadillas
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  1. 1 pound pulled pork (about 2 cups, firmly packed)
  2. 1⁄2 cup barbecue sauce, plus additional to serve
  3. 8 (6-inch) whole-wheat flour tortillas
  4. 1 cup cooked collard greens, drained
  5. 1⁄2 cup canned black-eyed peas, drained and rinsed
  6. 1⁄4 cup dill pickle relish
  7. 2 cups shredded Monterey Jack cheese
  8. Barbecue sauce (optional)
  1. Heat a well-seasoned 10-inch cast-iron griddle over medium-high heat.
  2. In a small bowl, stir together pork and barbecue sauce.
  3. Place 1 tortilla on a clean work surface. Spreading each in an even layer, add 1⁄2 cup pork mixture, 1⁄4 cup greens, 2 tablespoons black-eyed peas, 1 tablespoon relish, and 1⁄2 cup cheese. Top with another tortilla. Using a large spatula, transfer to hot pan.
  4. Cook until golden brown and cheese is melted, approximately 2 minutes per side. Repeat with remaining ingredients. Serve with barbecue sauce, if desired.
Taste of the South


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