Loaded BBQ Rib Quesadillas

by Zarina
Loaded BBQ Rib Quesadillas

Happy 4th July to all my American fam celebrating today!!..  Check out this gooey deliciousness made with leftovers from my sticky, sweet, spicy, smoked BBQ ribs posted weeks ago.  The meat is shredded and encased in a tortilla with melting Monterey jack cheese, jalapeños, and sweet corn, then loaded up with guacamole, sour cream and my Mexican salsa.

Not a full recipe as such. Quantities are up to you. Load ‘em up as you like!!

Loaded BBQ Rib Quesadillas

Loaded BBQ RiB Quesadillas

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • A few handfuls of leftover pulled pork or BBQ chicken
  • Plain flour tortillas
  • Olive oil
  • Monterey Jack Cheese, grated
  • Sweet Corn
  • Jalapeños from a jar, chopped
  • Sour Cream
  • 2 Avocados cut into small squares
  • 1 tomato deseeded and diced small
  • 2 Spring onions chopped fine
  • Handful coriander chopped
  • 1 Chilli chopped fine
  • 1 Lime juiced
  • Salt & Pepper to taste
  • 3-4 chipotle chillis in adobo sauce - I used @lacostenauk
  • 3 spring onions
  • 4 garlic cloves
  • 4 large tomatoes chopped
  • 1 small red onion
  • 1 small bunch coriander chopped
  • Juice 1 lime
  • Splash of olive oil
  • Salt & Pepper


  1. Blitz salsa ingredients in a food processor, taste and adjust seasoning to your liking, set aside.
  2. Mix all guacamole ingredients in a bowl, taste and adjust seasoning to your liking, set aside
  3. In separate bowls, keep all your ingredients close, the tortillas, shredded ribs, grated cheese, sweet corn and jalapeños 
  4. Heat a grill pan on medium heat. Keep all ingredients close as you will work fast to assemble the quesadillas.
  5. Brush the pan with olive oil and place one quesadilla in the pan. Quickly add some of the cheese, the shredded ribs, sweet corn and jalapeños 
  6. Top with another tortilla, brush the top with more olive oil and then press the top down firmly with a spatula until you see everything melting together.
  7. The cheese acts as a glue, so if you need to add a little more on top or on the sides to seal the tortillas together, then do
  8. Flip the tortilla carefully once you see the bottom is charred nicely and getting crisp
  9. Continue to cook another 2-3 minutes until the bottom is also crisp and charred.
  10. Remove to a chopping board, cut into triangles, top with the guacamole, Mexican salsa and sour cream.
  11. Serve while still hot and crisp. Enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like