Barbecued Pork Quesadillas

Alright, I had a couple questions just in the reading of this recipe. First, what is barbecued pork? Is it just pork put on a grill for some amount of time? I would call that grilled pork, but I'm not a barbecue aficionado. What part of the pig are we talking for this as well? I did my own thing. I got 1 1/4 lb boneless pork shoulder roast, put that with 1 cup water and 1 Tbsp liquid smoke into the slow cooker for 8 hours on low. It worked!

Second, isn't that a LOT of barbecue sauce.? The recipe originally called for 1 cup of sauce. We used the regular old Kraft sauce in a bottle. All we tasted was Kraft BBQ sauce. I changed the recipe to lower the amount of sauce and this might still be too much.  I also upped the amount of cheese. For a quesadilla, there definitely wasn't enough cheese.

• 1 lb chopped barbecued pork (without sauce)
• 3/4 cup barbecue sauce
• 1/2 cup chopped fresh cilantro
• 2 green onions, minced
• 8 (6 inch) flour tortillas
• 16 oz shredded Mexican four-cheese blend
• optional toppings: sour cream, sliced green onions, barbecue sauce

Stir together barbecued pork and next 3 ingredients.

Place 1 tortilla in a hot, lightly greased skillet or on a griddle. Sprinkle tortilla with 1/4 cup cheese,  spoon 1/3 cup pork mixture on half of tortilla, and top with another 1/4 cup cheese. Cook 2-3 minutes or until cheese melts. Fold tortilla in half over filling; transfer to a serving plate. Repeat procedure with remaining tortillas, cheese, and pork mixture. Serve with desired toppings.

NOTES: In addition to the changes I mentioned above, just wanted to point out to be careful of the heat on the skillet. Once I did the first quesadilla, the skillet was pretty hot and the last few I made toasted rreeeaaalllyy quickly. Almost as fast as I could put in the cheese and meat and turn it over.

Serves 4

Prep Time: 10 minutes (not including time to cook pork)
Total Time: 20 minutes

Recipe from America's Best Recipes cookbook