Gunshot Pork Quesadilla


  • 2 Flour or corn tortillas (6-8in diameter each)
  • 3 Tbsp GUNSHOT Sauce®
  • ½ cup cooked pork (preferably smoked pulled pork)
  • ½ cup grated or diced cheese (your choice, cheddar, American, mozzarella, Monterey jack, etc.)
  • 2 Tbsp chopped mushrooms (your choice button, Portobello, etc.)
  • 2 Tbsp chopped red onion (or other type of your choosing)
  • 2 Tbsp chopped tomatoes (TIP: remove tomato seeds for a less runny quesadilla)
  • ¼ cup fresh avocado, diced

Place a 10in pan over medium low heat. Once the pan is hot, put the first tortilla in the pan. Sprinkle half of the cheese evenly over the tortilla to within about a half-inch of the edge of the tortilla. Next, evenly spread the pork, mushrooms, onion, tomatoes, and avocado. Drizzle the GUNSHOT Sauce® evenly over the top and sprinkle on the remaining cheese. Finally top with the other tortilla. Depending on how hot your stove-top gets, the bottom tortilla might cook faster than you think, so peek under it every minute or so to make sure it doesn’t burn. Once you notice it has started to brown, it’s time to flip the quesadilla. To do this we recommend you use a plate to cover the pan, then while holding the plate firmly against the pan with one hand and the pan’s handle with the other hand, quickly flip the pan upside down such that the quesadilla is now on the plate. Now you simply remove the pan from on top of the place, return it to the stove-top, and slide the quesadilla off the plate and back into the pan so the other half can cook. Once cheese has melted and both sides of the quesadilla are lightly browned, put the quesadilla on a plate or cutting board to cool for a few minutes. This cooling time will allow the cheese to set up a bit making it easier to cut without all the goodness squeezing out everywhere. So now simply cut in to 6 or 8 pieces and serve with a lime wedge, sour cream, salsa and/or some more GUNSHOT Sauce® for dipping.  (HINT: Mix a little GUNSHOT Sauce® with the sour cream and then add a dollop or two in the middle of your plate for a special twist.)