Better the Next Day: Barbecue Leftovers Recipes

June 28, 2018 | Food Lion
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If you're searching for leftover BBQ recipes because you have a refrigerator full of takeout, or just made too much food for your backyard party, we're here to help. These simple recipes turn your leftovers into new creations packed with the flavors you love.

Barbecue Chicken Quesadillas

Chicken is such a versatile ingredient that it's easy to find leftover BBQ chicken recipes. Quesadillas are a quick and easy way to use up any part of the chicken.


6 large flour tortillas

2 cups leftover chicken

3 tablespoons oil

2 cups Monterey Jack cheese

Heat the oil in a skillet. Stir in the cooked chicken to coat it, and cook until it is warm. Cover one half of a tortilla with a light layer of cheese. Top the cheese with a layer of chicken, and put more cheese on top of the chicken to hold the tortilla together as it cooks. Fold the tortilla over and heat in the skillet until the cheese melts. Serve with salsa, sour cream, or guacamole.

Barbecue Pulled-Pork Pizza

Barbecue pulled-pork pizza is a crowd pleaser and an easy way to stretch your leftovers. It combines sweet, savory, and smoky flavors into a delicious pie that the kids and adults will devour.


1 pre-made pizza crust or 1 pound of pizza dough

1 cup pulled pork

1/2 cup barbecue sauce

1 cup shredded mozzarella cheese

1 cup shredded Monterey Jack cheese

2 green onions, chopped

Prepare the pizza dough according to the directions and place it on a pizza stone. Spoon the barbecue sauce onto the dough in a thin layer. Top with the pulled pork, cheese, and chopped onions. Bake at 475 degrees until the crust is golden brown and the cheese is melted.

Slow Cooker Barbecue Pork Chili

You don't have to look any further for leftover BBQ pork recipes if you know how to make a basic pot of chili. The liquid in the spicy stew keeps the pork tender, and the smoky flavor in the pork enhances the taste of the dish.


1 pound leftover pork

1/2 cup chopped onion

1 clove garlic, chopped

1 can (15 ounces) diced tomatoes

1 can (15 ounces) tomato sauce

1 can chili beans

2 tablespoons canola oil

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

Put the oil, onions, and garlic into a skillet and cook until the onions are translucent. Add the leftover pork, chili powder, cumin, salt, and pepper, and stir until completely combined. Transfer everything to a slow cooker. Add the tomatoes, tomato sauce, and drained chili beans. Cover and cook for 6–8 hours on the low setting.


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