pulled pork | Camellia Brand https://www.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Wed, 16 Aug 2023 13:54:33 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png pulled pork | Camellia Brand https://www.camelliabrand.com 32 32 Southern Quesadillas https://www.camelliabrand.com/recipes/southern-quesadillas/ https://www.camelliabrand.com/recipes/southern-quesadillas/#respond Tue, 15 Aug 2023 17:33:50 +0000 https://www.camelliabrand.com/?post_type=recipes&p=45408 Ingredients: (about 2 cups, firmly packed) plus additional to serve drained drained  shredded Directions: Heat a well-seasoned 10-inch cast-iron pan read more ...

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Ingredients:

  • 1 pound pulled pork (about 2 cups, firmly packed)
  • 1/2 cup barbecue sauce, plus additional to serve
  • 8 (6-inch) whole-wheat flour tortillas
  • 1 cup cooked collard greens, drained
  • 1 (1-pound) package cooked Camellia Brand Blackeye Peas, drained 
  • 1/4 cup dill pickle relish
  • 2 cups shredded Monterey Jack cheese

Directions:

  1. Heat a well-seasoned 10-inch cast-iron pan over medium-high heat.
  2. In a small bowl, stir together pork and barbecue sauce.
  3. Place 1 tortilla on a clean work surface. Spreading each in an even layer, add 1/2 cup pork mixture, 1/4 cup collard greens, 2 tablespoons black-eyed peas, 1 tablespoon relish, and 1/2 cup cheese. Top with another tortilla. Using a large spatula, transfer to hot pan.
  4. Cook until golden brown and cheese is melted, about 2 minutes per side. Repeat with remaining ingredients. Serve with additional barbecue sauce, if desired.

This recipe and image are courtesy of Taste of the South magazine.

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