This is one of our favorite ways to use leftover smoked pork BBQ. It's packed with creamy mac and cheese, bacon, roasted chiles, and delcious smoked pork in a crispy fried tortilla.
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.
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