30 Minute Meals · Appetizers/Snacks · Pork · Recipes

Slow-Cooked Pork, Fresh Peach and Cilantro Quesadillas

Happy Labor Day!  Are you enjoying your weekend?  I’ve been so busy this weekend that I almost feel like I need a weekend after this weekend!  It’s a good thing I only have four work days this week.  I have a feeling that next weekend will be very similar.

Peach season is rockin’ and rollin’ here in Colorado.  There are fruit stands on almost every corner with loads of freshly picked peaches.  These peaches are absolutely divine by themselves, but I have food A.D.D. and wanted to try cooking with them too.  Something so deliciously sweet needs something smokey and salty to balance everything out, don’t you think?  What a perfect opportunity to slow-roast some pork shoulder.

*drool*  Okay, I confess… I’ll use any excuse to make slow-roasted pulled pork.  You really don’t have to twist my arm there.  I know this sounds a bit odd, but keep an adventurous mind here folks.  The combination of these savory morsels alongside perfectly juicy peaches will leave you with a mouthful of heaven my friends.

I added some cilantro for some brightness and a bit of shredded cheddar to bind everything together (Chedda’ makes everything betta’).  I served mine with BBQ sauce on the side, which I personally enjoyed but Mister was mowing these down without any sauce.  I must have done something right.  I love it when I do that.

Pork, Peach and Cilantro Quesadillas

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yields: 2 Servings

Serving Size: 1 Quesadilla

Pork, Peach and Cilantro Quesadillas


  • 2 Large tortillas (white or whole grain)
  • 1 ripe peach, sliced
  • 1/2 cup or so of Perfect Pulled Pork
  • 1/2 cup cheddar or Velveeta, shredded
  • Cilantro
  • BBQ sauce, for serving


  1. Spray a large frying pan with a bit of cooking spray and heat to medium heat. Prepare your quesadilla by sprinkling cheddar across one half of the tortilla and ten spread some pork, cilantro and lots of fresh peaches around the same half of the tortilla. Fold the tortilla in half and place it on the warm pan.
  2. Use a heavy pan (cast-iron if you have it) and lay the pan across the top of the quesadilla to weigh it down. You'll get a nice crispy crust on the tortilla this way. Give it a couple minutes and remove the heavy pan and check the bottom of the quesadilla. Flip it over when it is golden brown (and adjust your heat as necessary). Place the heavy pan back on top of the quesadilla and wait a couple more minutes. Once both sides are browned, remove the quesadilla. Set it aside and repeat these steps with the second quesadilla. Cut both quesadillas into fourths and serve with BBQ sauce.

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