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!
BBQ Quesadillas on the Blackstone | Heath Riles BBQ
Juicy pulled pork with a BBQ twist..do 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. Fire up your griddle and let it get nice and hot.
- Reheat the pulled pork. Place your leftover pork on the griddle and chop it up so it reheats evenly. Scoop the meat into a pile and cover it with a griddle dome.
- Add moisture. Spray a little water underneath the dome to steam the pork. This revives any dryness from the fridge. Let it steam for about a minute, then toss the pork again.
- Season and sauce. Add a generous shake of Sweet BBQ Rub and drizzle with Tangy Vinegar BBQ Sauce. Toss to coat the pork evenly and let the flavors meld together.
- Assemble the quesadillas. While the pork heats, place tortillas on the griddle. Once warmed, sprinkle freshly shredded cheese on top. Add a generous scoop of pulled pork to one side of each tortilla. If you want some heat, layer on sliced jalapeños. Finish with a drizzle of Sweet BBQ Sauce and another sprinkle of cheese.
- Fold and press. Fold the tortillas in half and place a press on top. Let them cook until the cheese is melted and the tortillas are crisp without burning.
- Cut and serve. Slice into wedges and serve with sour cream and extra jalapeños on the side.
- 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.
