Preheat a 10-inch nonstick skillet over medium heat. Spray with nonstick cooking spray.
Mango adds a delicious twist to these quesadillas, complimenting the craft beer barbecue sauce.
Servings and Ingredients
|4 (8-inch) gluten-free flour tortillas|
|1 (6-oz.) pkg Hy-Vee shredded Monterey Jack with Carolina Reaper cheese|
|1 c. Hickory House pulled pork|
|¼ c. fresh mango, finely chopped|
|⅔ c. Culinary Tours mild corn salsa|
|4 tbsp. Culinary Tours craft beer barbecue sauce|
Things To Grab
- 10-inch nonstick skillet
- Nonstick cooking spray
Meanwhile, place two tortillas on a clean work surface. Sprinkle each tortilla with one half of the shredded cheese, pulled pork, finely chopped mango, corn salsa, and barbecue sauce. Top with remaining tortillas.
Carefully place one quesadilla onto preheated skillet. Cook 5 to 7 minutes, flipping once halfway through, until cheese is melted and tortillas are golden brown on both sides. Remove from skillet and repeat with remaining quesadilla.
Cut each quesadilla into wedges and serve immediately.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 55mg
- Sodium: 650mg
- Total Carbohydrates: 25g
- Protein: 17g