Preheat a griddle over medium high heat.
In a medium bowl, toss the pork, jalapeno, and BBQ rub together to mix evenly.
Assemble quesadillas: Place two ice cream scoops or large spoonfuls of mac and cheese on one half of a tortilla. Top with 1 ounce of the smoked pork mixture and spread evenly. Crumble a half slice of bacon over that. Drizzle with 1 tablespoon of the BBQ sauce. Fold the empty half of the tortilla over the full side and gently press down.
When the griddle is hot, coat the griddle surface with oil and wait a minute until the oil shimmers. Place the quesadillas on the griddle and cook on both sides until golden brown, about 2-2 1/2 minutes per side.
Place on a cutting board and use a sharp knife or pizza cutter to slice into 4 wedges. Serve with condiments like Mexican crema, salsa, or more bbq sauce.
For the mac and cheese, we made our favorite baked version, Kelli's Creamy Mac and Cheese. It was blazing hot outside so we did the baking portion on Alexis' kamado grill instead of firing up the oven. I probably would not use a stove top mac and cheese for this recipe unless you make sure it isn't too runny.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 95 (86%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 228.3mg||8 %|
|Potassium 63.1mg||2 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 2.4g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 111
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