These satisfying quesadillas get a smoky flavor from the cheese and pork, sweetness from the sauce, and a crisp crunch from the red onion. The pickled jalapeños offer a twist on a typical barbecue sandwich pickle and add a touch of heat.

Cooking Light
Source: 400 Calorie Recipes


Ingredient Checklist


Instructions Checklist
  • Toss together pork and 2 tablespoons of the barbecue sauce in a bowl until fully coated. Sprinkle lower half of each tortilla with 2 tablespoons of the cheese. Top evenly with pork mixture and onion slices. Sprinkle evenly with remaining cheese. Fold each tortilla over filling.

  • Heat a large nonstick skillet over medium; coat with cooking spray. Working in batches, if needed, add quesadillas to skillet; cook until golden brown on both sides, about 2 1/2 minutes per side. Remove from skillet.

  • Cut each quesadilla into thirds and divide among 4 plates. Drizzle evenly with remaining 2 tablespoons barbecue sauce. Top evenly with sour cream and jalapeño slices; sprinkle with cilantro. Serve immediately.

Nutrition Facts

313 calories; protein 14g 28% DV; carbohydrates 27g 9% DV; exchange other carbs 2; dietary fiber 1g 4% DV; sugars 10g; fat 15g 23% DV; saturated fat 8g 40% DV; sodium 580mg 23% DV.