Pulled Pork and Goat Cheese Quesadillas

Name: Pulled Pork and Goat Cheese Quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tbsp vegetable oil; vegetable oil for brushing; 1 small small green bell pepper, cut into strips; 1 small small red bell pepper, cut into strips; 1 large large jalapeño, thinly sliced; 1 small small onion, finely chopped; 3 clove garlic cloves, minced; 2 shank braised pork shank, meat pulled from bone and thinly sliced; ½ cup pork gravy; 8 8-inch flour tortillas; 5 oz fresh goat cheese, softened

Recipe GLPR5a0b95856513b5

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Mexican

Main Course

30 min

763 cal

Servings: 4

Stovetop

SNAP eligible

Crispy flour tortillas stuffed with tender pulled pork, creamy goat cheese, and sautéed peppers and onions for a Mexican-inspired main course that combines savory comfort with bright, fresh flavors.

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Ingredients

2 tbsp vegetable oil

vegetable oil for brushing

1 small small green bell pepper, cut into strips

1 small small red bell pepper, cut into strips

1 large large jalapeño, thinly sliced

1 small small onion, finely chopped

3 clove garlic cloves, minced

2 shank braised pork shank, meat pulled from bone and thinly sliced

½ cup pork gravy

8 8-inch flour tortillas

5 oz fresh goat cheese, softened

Directions

Heat the 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 2 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the green bell pepper, red bell pepper, and jalapeño slices to the skillet. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the pulled pork and pork gravy to the skillet with the vegetables. Stir well to combine and heat through, about 2 minutes. Keep warm on low heat.
Spread approximately 1 tablespoon of softened goat cheese onto one half of a flour tortilla. Top with a portion of the pork and vegetable mixture, leaving about a half-inch border.
Fold the tortilla in half over the filling to create a quesadilla. Lightly brush both sides with vegetable oil.
Heat a large griddle or skillet over medium-high heat. Once hot, cook each quesadilla for 2 to 3 minutes per side until golden brown and crispy, pressing gently with a spatula to ensure even cooking and to help the cheese melt.
Transfer the cooked quesadillas to a cutting board. Slice each quesadilla in half and serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.5

The goat cheese is the only ingredient requiring a second stop—Harris Teeter and Publix carry it reliably, but Food Lion and Walmart stock it inconsistently, so budget for a potential detour. The 30-minute claim is honest if you start with pre-pulled pork or rotisserie chicken shredded thin; if you're cooking pork from scratch, add two to three hours. At roughly $2.50 to $3.00 per serving (goat cheese and pork drive the cost), this is a weeknight dinner that feels special without breaking the budget. The dish reheats well in a skillet, and the peppers and jalapeño are available year-round at any Charlotte chain.