Ready to finish off all that delicious, tender, shredded pork that came out of your slow cooker? Great! Me too.

I like traditions. I like creating them, keeping them, pretending I have ones that I don’t actually have—you know, the usual. One of our biggest traditions is the annual Thanksgiving with my dad’s side of the family. And this Thanksgiving is filled with several other, smaller traditions (remember the gingerbread houses?). So this year at Thanksgiving, we got to start a new tradition: taco night. You’re all shocked. I can feel it through the screen, like emoji with hands on face and mouth dropped open shocked. OK, OK, I kid. It was definitely my idea. I volunteered to cook the night before Thanksgiving dinner (as I’m not even allowed in the kitchen the day of thanks to cousin Chef Dave) and naturally I picked tacos. Specifically slow cooker pork tacos. Then we set out all sorts of toppings and did a build-your-own deal.

Then, on Friday night, something amazing happened. Cousin Chef Dave let me in the kitchen for leftover creations night. Since most everyone gobbled up all the leftover turkey at lunch/anytime they walked by the fridge, we had a lot of pork that needed to be tackled. We also had some very cute, very young cocktail waitresses (my baby cousins) that needed some hors d’oeuvres to pass around on their trays. So we started whipping up every combo of shredded pork quesadilla we could think up finished with my garnishing skills (a dollop of guac, drizzle of crema and crosshatch radish sticks to boot) until we finally landed on the perfect mix. Gooey cheddar or monterey jack cheese melted between layers of crisp tortillas filled with the flavorful shredded pork, red onions, red cabbage and a couple dashes of hot sauce, if you’re into that kind of thing.

So with the recent release of Mission’s new gluten free flour tortillas (which, by the way, taste just like I remember regular wheat tortillas tasting like. I drove all over the Valley tracking these babies down, worth it), I decided to bring the recipe home to use up the other half of the slow cooker pork and they’re just as good as I remember!