BBQ Quesadillas on the Blackstone

BBQ Quesadillas on the Blackstone

Grab the hot sauce; it’s Tex-Mex night! In this post, I show you how to make an easy weeknight dinner on the Blackstone. This is a great way to use leftovers creatively. 

Basic pulled pork makes an excellent quesadilla filler, especially when it’s coated with Heath’s signature rub and two brilliant sauces. Add some gooey cheese, and you’ve got a winning combination that will blow the socks off anyone.

Whether you’re serving picky kids or a crowd, it’s sure to be a hit! 

Juicy pulled pork with a BBQ I need to say more? Put your leftovers to good use and make these tasty BBQ Quesadillas. This recipe couldn’t be easier. Cooking on the Blackstone is perfect when you want something delicious without much effort. 

Simply reheat your pulled pork, add a delectable touch of flavor and build your ultimate quesadilla. If you have enough, share it with your friends! This recipe is perfect for date nights, get-togethers, or game days. 

The Ingredients

My BBQ Quesadillas use common kitchen ingredients to create one stellar recipe. Even a novice chef can handle a Blackstone griddle like a pro. Here’s what you need to add to your shopping cart. 

  • Heath Riles BBQ Sweet BBQ Sauce. This is the contest-winning condiment that took me 10 years to develop. I’m proud to say this sauce is top-of-the-line good. It’s the perfect combination of savory and sweet. I use it on everything from ribs to baked beans. 
  • Heath Riles BBQ Sweet BBQ Rub. This is the very first rub I ever perfected. I use it on everything and anything. It makes a great base layer for meat and a delicious seasoning option for anything else. I highly recommend adding any leftovers to your Bloody Mary. You won’t regret it! 
  • Heath Riles BBQ Tangy Vinegar BBQ Sauce. This vinegar-based sauce is great on its own, but I love pairing it with my Sweet BBQ Sauce. A hint of pepper creates a well-rounded flavor that pairs especially well with pork. It also works as a salad dressing when you add honey. 
  • Pulled pork. My Easy Pulled Pork recipe makes enough to feed a crowd with leftovers. You can always eat your pork as is, but these quesadillas are a nice change of pace. Shredded pork is a fantastic, filling quesadilla option that leaves room for all your favorite toppings, like sour cream. 
  • Flour tortillas. Flour tortillas work best for these quesadillas. They crisp well and are sturdy enough to hold your quesadilla filling. I recommend using burrito-size tortillas for the best results. 
  • Shredded cheese. Shredded cheese evenly coats your pulled pork, making the perfect quesadilla. I usually use a freshly shredded blend that includes cheddar and Monterey Jack. Other great options include Colby Jack cheese.
  • Pickled jalapeños. This great quesadilla topping adds a hint of spice without overpowering the other flavors. The taste of these jalapeños is out of this world! 
  • The Blackstone Setup

  • Blackstone Griddle. I used a Blackstone griddle to create the perfectly fried quesadilla. This is my tool of choice for sandwiches as well. A few accessories, such as a metal spatula, make Blackstone cooking a breeze. 
  • Grease. A well-seasoned griddle saves a lot of trouble. I use Bacon Up Bacon Grease to ensure my griddle stays slick. 
  • The Process for Making BBQ Quesadillas

    Here’s a brief overview of how I pull my quesadillas together. If you want a more in-depth explanation, check out the video and recipe card at the bottom of this post. 

  • Prep the Blackstone. First, I fire up my griddle to get it nice and hot. 
  • Reheat your pulled pork. After my Blackstone is ready to go, I place the leftover pork on the griddle and chop it up. This helps the meat to cook evenly. Scoop the pulled pork into a pile, then place a griddle cover on top. 
  • Add moisture. Once my griddle cover is on the meat, I spray water underneath to revive it. Meat can dry in the fridge, and this steaming method returns it to its original state. Let it steam for about a minute, then give it another toss. 
  • Season and sauce. Now that the meat is starting to reheat, it’s time to add flavor. I add a generous dash of my Sweet BBQ Rub, then a drizzle of my famous Tangy Vinegar BBQ sauce. Then, I give it another toss to let the flavors mesh. 
  • Assemble the quesadillas. While the meat is working its magic, I start the quesadillas by adding tortillas to the Blackstone. After the tortillas are warmed up, I sprinkle my freshly shredded cheese over the top. Finally, I give the pulled pork another toss and place a generous scoop on just one side of the tortilla. If I’m in the mood for a bit of spice, I’ll add the jalapeños now too. I finish the quesadillas with a drizzle of my favorite Sweet BBQ Sauce and another sprinkle of cheese.
  • Fold and press. I like my quesadillas crisp, so I developed the perfect method to get them that way. First, I fold the quesadillas in half. Then, I lay a press on them and let them sit just until the cheese melts. This gives them that great crunch without burning the tortilla. Cut into wedges and serve with sour cream and additional jalapeños. Enjoy! 
  • Storing BBQ Quesadillas

    These quesadillas are so popular that I can’t count a single time I’ve had leftovers. If you do, store them in the fridge. They should last 2-3 days tops. 

    Equipment and Tools

    Blackstone Griddle, Blackstone accessories (griddle cover, spatula), a spray bottle filled with water, tongs, Bacon Up Bacon Grease, and Blackstone Griddle Press

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