Go Back
Pulled Pork and Charred Corn Quesadillas
Andre Lewis

Pulled Pork and Charred Corn Quesadillas

Charred corn brings sweetness and a toasted edge to these pork-and-Jack quesadillas. The filling is spread thinly enough for the cheese to seal each tortilla rather than spilling into the skillet. Resting for two minutes before cutting keeps the wedges intact.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup frozen corn thawed and patted dry
  • 2 tsp vegetable oil divided
  • 2 cups cooked pulled pork
  • 1/3 cup salsa verde
  • 8 medium flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/3 cup thinly sliced scallions
  • 1/2 cup sour cream
  • 1 lime cut into wedges

Method
 

  1. Heat a large skillet over high heat and cook the corn in 1 teaspoon oil until browned in spots, 4 to 5 minutes.
  2. Transfer the corn to a bowl and mix it with the pulled pork and salsa verde.
  3. Lay out four tortillas and divide half the cheese, the pork mixture, scallions and remaining cheese among them.
  4. Top with the remaining tortillas and press gently.
  5. Brush the skillet with some of the remaining oil and cook one quesadilla at a time over medium heat until browned, about 3 minutes per side.
  6. Rest each quesadilla for 2 minutes, cut into wedges and serve with sour cream and lime.