Slow Cooker Quesadilla Casserole

Quick Info

Dinner Meat Over 30 min 4


Slow Cooker Quesadilla Casserole


A Southwestern slow cooker sensation


1 Box José Olé®  Chicken and Cheese Mini Quesadillas
1 (4 ½ to 5 lbs.) Pork shoulder (or pork butt), boneless or bone-in
1 Packet Taco seasoning
1 Tbsp. Brown sugar
1 Medium White onion, thinly sliced
2 Medium Garlic cloves, thinly sliced
1 Cup Chicken stock or low-sodium chicken broth
1 (16 oz.) Green salsa
1 Cup Shredded cheddar cheese
1 Cup Pico de gallo
Salt and pepper to taste


  1. Combine taco seasoning and brown sugar in a small bowl. Pat the pork dry with paper towels and rub the spice mixture over the entire pork shoulder.
  2. Place onions and garlic in bottom of slow cooker and follow with the pork shoulder then finish with broth. Cover and cook until the pork is fork-tender, about 6-8 hours on high or 8-10 hours on low.
  3. When pork is finished, turn off slow cooker and place pork on a cutting board. Strain the onion mixture through a fine mesh strainer into a heat proof bowl and discard the solids, reserving liquid. If the pork has a bone, remove and discard.  
  4. Shred the pork using 2 forks into bite-sized pieces, discarding any large pieces of fat.
  5. Return meat to the slow cooker, then add ½ cup of the reserved cooking liquid, the green salsa, and salt and pepper to taste.
  6. When ready to serve, preheat oven to 400°F.
  7. In a 9x12” casserole dish, line the bottom with the pulled pork and green salsa then layer the top with the quesadillas and top with cheddar cheese.
  8. Bake, covered with aluminum foil, for 12 minutes. Remove foil then bake an additional 5 minutes to brown cheese.
  9. When finished, top with pico de gallo and cut into 4-6 pieces. Serve immediately.

*Tip: Extra pulled pork can be stored for use in other recipes, such as our Sante Fe Nachos.

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