Tommy Bahama Pulled Pork Quesadillas Recipe
Tommy Bahama’s Pulled Pork Quesadillas are a tropical-inspired delight, featuring tender, slow-cooked pulled pork, melted cheese and a hint of island flavors, all grilled to crispy perfection and served with a zesty dipping sauce. Make this Straight-From-the-Restaurant Tommy Bahama Pulled Pork Quesadillas Recipe at home and your Pulled Pork Quesadillas will taste just like Tommy Bahama's.
Yield: 2 Quesadillas
Ingredients
- 2 tablespoons Tommy Bahama Mango Chili Mustard (See the Recipe Box below for this Recipe)
- 2 teaspoons Tommy Bahama Sweet Soy Glaze (See the Recipe Box below for this Recipe)
- 1/4 cup Tommy Bahama Mango Salsa (See the Recipe Box below for this Recipe)
- 2 tablespoons clarified Butter melted
- Four 6 to 8-inch Corn Tortillas
- 6 ounces shredded Pulled Pork
- 1/2 cup shredded Jack Cheese
- 2 ounces Laura Chenel’s Chèvre Goat Cheese or other Goat Cheese of choice
- 2 Lime Wedges
- 2 Cilantro Sprigs
- 4 Lime Wedges to serve
Instructions
- Prepare Tommy Bahama Mango Chili Mustard according to the recipe in the Recipe Box below. Set aside.
- Prepare Tommy Bahama Sweet Soy Glaze according to the recipe in the Recipe Box below. Set aside.
- Prepare Tommy Bahama Mango Salsa according to the recipe in the Recipe Box below. Set aside.
- (All three of these above can be done in advance. Store each separately in tightly sealed containers, in the refrigerator, until ready to use. Bring to room temperature before using.)
- Place clarified butter in large sauté pan.
- Place 2 tortillas flat on a work surface or on plates.
- Spread tortillas evenly with Tommy Bahama Mango Chili Mustard, pork and both cheeses.
- Place a large dry skillet over medium high heat.
- Carefully place a tortilla flat into hot skillet.
- Cook for 2 minutes until golden brown on bottom.
- Remove to a plate and repeat with second prepared tortilla.
- Stack remaining 2 tortillas on top of cooked tortillas. Flip. Cook other sides as before until golden brown.
- Cut each quesadilla into 6 pieces.
- Drizzle with prepared Tommy Bahama Sweet Soy Glaze.
- Garnish with prepared Tommy Bahama Mango Salsa.
- Squeeze 2 lime wedge over each quesadilla.
- Scatter cilantro sprigs over top.
- Serve warm with 2 lime wedges each.