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I love when I can take one meal and turn it into a completely different meal without too much effort. Today I’m sharing with you a fresh take on what to do with all your pulled pork. I love my crock-pot pulled pork recipe, it makes a ton of meat so unless we are having friends over to enjoy it with us it means we have pork at least once a day for week! As much as this Kansas City girl loves bbq I can only eat so many bbq sandwiches, so this thai pork quesadilla is the perfect reincarnation of that delicious crock-pot pork. With just a few extra ingredients and a really delicious simple thai coleslaw you’ll be loving your leftover lunch for sure! I’m happy to share this recipe with you in the new Reynolds™ heat & eat disposable containers, they are the perfect container to take on the go with you to work or school or wherever you may be needing to reheat your lunch!
I purchased the Reynolds™ heat & eat disposable containers at my favorite store, Target. They come in two sizes as you can see in the photo below, I opted for the larger one. I really like these containers for multiple reasons- it means my husband doesn’t have to remember to bring gross plasticware home with him that I have to clean, they are inexpensive, recyclable and made from recycled materials, and safe to microwave.
Each Reynolds™ heat & eat disposable containers comes with a BPA-free, recyclable plastic lid that snaps shut to help prevent messy leaks. They are great to have on hand when you have friends over for dinner and want to send food home with them- think Thanksgiving coming up, no one has to remember to bring anything back to you!
I love how these quesadilla’s turned out, they have lots of flavor and totally transform my pulled pork recipe! You can easily make them at night and then pop them inside your Reynolds™ heat & eat container in the fridge and they are ready to go for you when you’re running out the door the next morning. You’ll just re-heat it when you’re ready to chow down. 🙂
The only from scratch part of this recipe is the thai flavored slaw, and its worth the 10 minutes it makes to whip it up. I used a bag of already shredded broccoli slaw and then covered it in the easy to make slaw dressing.
Making the quesadilla is super quick and simple. The ingredients make it above average- sometimes we just need to get out of our own rut of cheese and beans? right? So here it goes- step by step on how to build your thai pork quesadilla.
I used sharp cheddar but whatever is in your fridge will work. The key to quesadilla making success is to have cheese at the bottom and top so that as it melts it sticks to the tortillas and all the other ingredients to ensure flipping success. 🙂
3. Pulled Pork
So when I make my big batch of crock-pot pulled pork I take about 1/2 of the pork out of the slow cooker when its done and leave it plain (without bbq sauce) for recipes such as this.
4. Red Bell Pepper
5. Thai Slaw
6. Thai Chili Sauce
The picture below is hard to see the drizzle of thai chili sauce all over the top but its there, and it adds so much flavor. If you enjoy heat add a lot!
Like I said, top and bottom!
8. Cook it!
In a saute pan over medium heat cook your quesadilla for 3-4 minutes on each side, ensuring a crispy tortilla and nicely melted cheese.
1 12oz bag of shredded slaw veggies (I used broccoli slaw)
1/4 cup mayo
1 Tablespoon Thai Chili Sauce
1 teaspoon sugar
1 Tablespoon white wine vinegar
Make your slaw by mixing the dressing ingredients together in a small bowl and then stirring the dressing into the slaw.
Assemble your Quesadillas by layering as follows: tortilla, cheese, pulled pork, bell pepper, slaw, thai chili sauce, cheese, tortilla.
Cook your quesadilla in a saute pan over medium-high heat. Spray your pan before placing the quesadilla inside and cook on each side for 3-4 minutes. You want the tortilla to be crisp but not burned and the cheese to be melted.