Kick off Super Bowl Sunday with these flavor packed quesadillas, featuring Sticky Fingers’ famous pulled pork and served with homemade grilled guacamole. The wonderful thing about this recipe is that the quesadillas can be prepared in advance then reheated just before game time so you can sit back and enjoy the company of your guests!

ABOUT STICKY FINGERS

For over 25 years, Sticky Fingers has been serving its legendary hickory-smoked barbecue throughout the southeast with restaurants located in Tennessee, North Carolina, South Carolina, and Florida. While known as a “ribhouse,” Sticky Fingers is so much more, combining a dynamic menu of classic and original barbecue dishes with a welcoming, laid-back atmosphere for a truly crave-able experience. The company is also responsible for launching one of the country’s most popular barbecue sauces, with five Sticky Fingers Smokehouse sauce varieties available at retailers nationwide. For more information on the company, its history, and its locations, please visit http://www.StickyFingers.com. 

GRILLED STICKY FINGERS’ PULLED PORK QUESADILLAS WITH GRILLED GUACAMOLE

INGREDIENTS

Guacamole

4 avocados, halved and seeds removed

1 lime, halved

1/2 small red onion, cut into slices 1/4-inch thick

2 tablespoons canola oil

2 Roma tomatoes, diced

1 jalapeno, seeds and rib remove and finely minced

1 tablespoon finely chopped fresh cilantro

Kosher salt ground black pepper to taste

Quesadillas 

12 large flour tortillas

Canola spray oil

1/2-pound Sticky Fingers pulled pork

8 ounces grated Mexican cheese blend

Sour cream and prepared salsa for serving

INSTRUCTIONS

1)  Prepare a grill for two zone cooking, placing preheated charcoal briquets on one half of the charcoal grate to create a hot and a cool zone. Cover the grill and adjust grates to bring the temperature to approximately 400°F. If you are using a gas grill, turn on the burners for one half of the grill, leaving the other side off to create a hot and cool side. Cover the grill and allow the temperature to approximately 400°F. 

2) Brush the cut sides of the avocados and both sides of the onion slices with canola oil. 

3) Set the halved avocados and lime halves on the grill cut sides down and allow them to grill while rotating them periodically until evenly charred, 3 to 4 minutes. Remove the avocados and limes and set aside to cool.

4) Place the onion slices on the grill and grill until lightly charred, approximately 2 minutes. Flip the onion slices and grill until the second side is lightly charred, 1 to 2 minutes.

5) Use a spoon to scoop the charred flesh from the avocado halves. Finely dice the onion.

6) Combine the avocado, juice from the charred limes, 2 tablespoons of the diced onion, tomato, jalapeno, and cilantro in a small mixing bowl. Mash the ingredients with a fork until blended together but still slightly chunky. Add salt and pepper to taste. Place the grilled guacamole until ready to serve.

7) Begin assembling the quesadillas by spraying one side of each flour tortilla with spray Canola oil. Place sprayed side of six tortillas down on a clean surface then top each one with even portions of pulled pork and grated cheese. Do not overfill the quesadillas as it will be more difficult to flip them. Top the filling with a second flour tortilla, oiled side up.

8) Working in batches of two, place the quesadillas on the grill. Close the grill lid and allow the tortillas to cook for 2-3 minutes, rotating after 1 minute, until they are lightly browned and the cheese has begun to melt. If they brown too quickly move them gently to the cool side of the grill to continue cooking. Flip the quesadillas, being careful not to spill the filling. Cover the grill and cook the remaining side until lightly browned. Remove the quesadillas and set aside until all of them have been grilled. Finished quesadillas can be placed on the cool side of the grill as you cook the final two in order to keep them warm. Alternatively, quesadillas can be prepared ahead of time then reheated in a 300°F oven for approximately 10 minutes until warmed through when ready to serve.

9) Cut the quesadillas into quarters then serve immediately with the sour cream, salsa, and grilled guacamole.