Prep Time: 10 min
Cook Time: 35 min
1 cup barbecue sauce
1 cup sour cream
1 tablespoon olive oil
1 cup chopped red onion
1/4 cup (4 tablespoons) butter
1 pound shredded barbecue pork
1 cup shredded Cheddar
1 cup shredded Monterey jack cheese
1/2 cup fresh cilantro leaves
8 flour tortillas (10 inches)
In a medium bowl, combine the barbecue sauce and sour cream for the dipping sauce.
In a large skillet, heat the olive oil over medium-high heat. Add the onions and saute until browned, about 7 minutes. Transfer the onions to a small bowl and wipe the skillet clean. Add 1 tablespoon butter and the pork to the skillet and cook until heated through. Transfer the pork to a plate.
Arrange the onions, pork, cheeses and cilantro evenly on one side of each tortilla. Fold the tortillas over to cover the filling.
Melt 1 tablespoon butter in the skillet. Place 2 folded tortillas in the skillet and cook until browned and the cheese melts, 2 to 3 minutes. Flip and cook the other side until browned, 2 to 3 minutes more. Transfer to plates. Repeat with the remaining quesadillas and butter.
Cut the quesadillas into wedges and serve with the dipping sauce.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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Sponsored by Springer Mountain Farms.