Ingredients
- 2 Each 6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)
- 1 Tbsp. Avocado Oil
- 1 Tbsp. Shallots, minced
- 1 Tbsp. Garlic, minced
- 1/2 cup Bourbon
- 1/2 cup Maple Syrup
- 2 cup BBQ Sauce
- 1/2 cup Pulled Pork, heated
- 1/2 cup Pimento Cheese
- 1/4 cup Onion, caramelized
- 2 Tbsp. Jalapeños, sliced
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 cup Gouda Cheese, shredded
- As Needed Butter, unsalted
- 1/2 cup Fresh Cabbage Slaw
- 1/2 cup Sour Cream
- As Needed Cilantro leaves
Directions
- In a saucepan, add oil and cook shallot and garlic until fragrant and translucent.
- Add in bourbon and maple syrup. Cook out alcohol by reducing liquid by about half.
- Add in BBQ sauce and simmer, stirring often.
- Store covered and under refrigeration, up to 5 days.
- Grill tortillas on each side over medium-high heat grill creating grill marks and cooking tortillas, about 10-20 seconds each side.
- Combine Bourbon BBQ Sauce and pulled pork until mixed together.
- Split sauced pulled pork, pimento cheese, onions, jalapeños, and both shredded cheeses between the two grilled tortillas. Fold tortillas in half.
- Griddle quesadillas in butter until golden brown in color and cheese is melted.
- Combine sour cream with Bourbon BBQ Sauce and mix until desired consistency and flavor is achieved.
- Cut quesadillas in half and serve 4 cut pieces per serving with a side of slaw and Bourbon BBQ sour cream for dipping.
- Garnish with cilantro leaves and serve.
