With melted pepper jack cheese and amazing pork carnitas wrapped in a buttery, flaky flour tortilla and sprinkled with fresh cilantro, these carnitas quesadillas are the best lunch I’ve had this week. If you make carnitas, add this to your meal plan. You can thank me later.
Hey guys, this carnitas quesadilla recipe is exactly what happens in my house a few days after I make slow cooker pork carnitas or oven pork carnitas. Leftover carnitas are perfect for adding to salads, rice bowls, and more.
But this quesadilla positively delights in those leftovers. It’s like waking up and grinning thinking about lunch. Don’t judge me for that, okay?
A buttery, refreshing edge. Cheese and shredded pork are intertwined in the middle. You want a pop of fresh greens, so add some cilantro. That’s all. And the meat freezes like a dream, so once you start making carnitas, you’ll always have it on hand.
carnitas quesadilla
There are only a handful of foods I can truly eat every week, but carnitas are near the top of that list. The batches usually go pretty quickly here, but if you have a cup or two left in the fridge and want to treat yourself, don’t worry, I’ll use it in this carnitas quesadilla recipe.
And while I love quesadillas with lots of cheese, I actually don’t like quesadillas with lots of cheese. I know, I know. Hot take. But that alone makes me feel very lethargic. So I made the mistake of using just enough cheese to hold everything in place. But if you want to add more? I’m on board. Follow your heart.
Ingredients and Substitutes
Tortillas – When cooking quesadillas, you probably already know that one tortilla per quesadilla. Nothing beats this method. I use wheat flour because I like the taste and texture.
Butter – I use butter sparingly. But don’t skip it. A very thin coating is enough to get the tortillas crispy in the pan. Butter is the magic here.
Cheese – My favorite is shredded pepper jack or Monterey Jack. I have another passionate opinion about the fresh shredded variety and the bagged variety. However, for that you need to visit the tips section.
Carnitas – A handful of cooked pork carnitas, coarsely chopped. If you’re in a pinch, you can also swap it out for another cooked shredded pork, like this Slow Cooker Mexican Pulled Pork.
Coriander – Fresh cilantro really rounds things out. If you like the soapy taste of cilantro (I used to be one a few years ago), green onion slices will also work.
Notes on equipment
Large non-stick frying pan. I have experienced a ridiculous number of frying pans. But this has been my daily champion for the past few years, I can’t even tell you how many quesadillas I’ve eaten. It heats up evenly without anything sticking. Butter knife or small spatula Wide spatula (for flipping) Sharp knife Cutting board Cheese grater – I bought this inexpensive rotary grater last year and it has saved me a ton of time on the counter. Easily chew cheese, vegetables, and nuts.
How to make carnitas quesadillas
Preheat: Place a large nonstick skillet over medium heat and wait 1 to 2 minutes for it to come to temperature before adding anything else. Butter will help the tortillas sizzle when you put them in the pan.
Butter the tortillas: Lightly coat one side of the tortillas with about 1 teaspoon of butter, spreading it from edge to edge. Then (carefully) pound it into the hot skillet.
Build the layers: Sprinkle about half of the cheese on one side of the tortilla. Then spread the chopped carnitas over the cheese and finish with the remaining cheese. Cheese and meat and cheese sandwiches seal everything together when melted.
Add the cilantro: I like to sprinkle the cilantro just before folding in the top layer of cheese.
Fold: Using a wide spatula, you need to lift the uncovered side of the tortilla and fold it over the top half of the tortilla. Gently press down to set.
Cook: Cook the first side of the folded quesadilla for 2-3 minutes. You’ll see the cheese start to melt and the tortilla underneath will turn golden brown.
Flip the quesadilla: Once the bottom is browned and the cheese has started to melt, flip the entire folded quesadilla and cook the other side until the cheese is completely melted and both sides are crispy.
To serve: Transfer quesadillas to a cutting board. Then cut into wedges while still hot and eat immediately. If making more than one, rinse and repeat.
expert tips
There is one piece of advice that is more important than anything else for this recipe. Is that a dial that adjusts the heat on your stove? It can and should be adjusted. Are your tortillas getting crispy too quickly? Don’t be afraid to reduce the heat to give the cheese more time to melt. Can’t get the crispy edges you want? Take the firepower up a notch with Ratchet. Temperature control is important for improving chef skills.
Hot Take: Shredded Cheese – Pre-shredded cheese is coated with starch to avoid clumping. There are also many recipes that benefit from using fresh cheese that you grate yourself. But some people don’t. And this is one of them. In fact, we recommend mixing half store-bought cheese and half freshly shredded cheese. A little starch gives the best results to quesadillas and grilled cheese sandwiches.
Warm the carnitas – If the pork is cold when you remove it from the fridge, the cheese will have a harder time melting. Heat it up in the microwave for about 30 seconds to make it easier to eat.
Don’t overcrowd – the total thickness of the quesadilla when folded should not exceed 1 inch. Too much meat will slow down the melting of the cheese. Also, the ingredients may spill out when you turn it over.
offer suggestions
Carnitas quesadillas like these are perfect for a quick lunch. However, if you want to make this recipe into a full-fledged dinner, add some potato chips to the bowl and a simple Mexican salsa for dipping. Or maybe a pot of Spanish rice on the side.
And (in my opinion) there’s nothing better than a warm eloto dip to enhance the quality of your meal. It gives the whole spread a bit of a festive feel.
Preemption and storage
Make ahead: The carnitas themselves keep beautifully for several days in the refrigerator and months in the freezer, so preparing them in advance makes recipes like this easier. However, the quesadillas are made to order.
To store: If you have leftover quesadillas, store them in an airtight container in the refrigerator. Stored for up to 3 days.
How to reheat: Reheating the cheese in a dry skillet over medium heat will bring back the crispiness. Air fryers are great for reheating leftover quesadillas. However, if you don’t want it to soften, don’t use the microwave.
More recipes inspired by carnitas
FAQ
of course. You need to make sure the cheese is melty. Mild cheddar or a grocery store Mexican blend both work well.
yes. You don’t have to use too much butter and the outside is golden and crispy. I toast the tortillas in a dry skillet, but they don’t get the same crunch and I miss the buttery flavor.
However, it’s not technically a carnitas quesadilla at that point. Any seasoned cooked meat you have on hand can be used in this same format. Just cut it into small pieces and warm it up before eating.
In short, yes. But butter is the not-so-secret ingredient that makes my quesadillas taste like they were eaten at a really good family-run Mexican restaurant.
The heat may be set too high. Try lowering the heat so that the tortillas crisp up slowly. This will give the cheese more time to melt.
Preheat a large nonstick skillet over medium-high heat. Lightly coat one side of each tortilla with about 1 teaspoon of butter and place in the hot skillet.
Sprinkle 3 tablespoons cheese over tortilla halves and top with carnitas, another 3 tablespoons cheese, and cilantro. Fold the tortilla over and cook for 2-3 minutes.
When the cheese begins to melt and the bottom half of the tortilla is slightly brown, flip the folded quesadilla over and sear the other side. Continue cooking until all the cheese is melted and the tortillas are crispy around the edges.
Use a spatula to return the quesadilla to the cutting board, cut into wedges while still hot, and serve warm. Repeat as necessary.
calorie: 414 kcal | carbohydrates: 29 g | protein: twenty two g | fat: twenty four g | Saturated fat: 12 g | Polyunsaturated fats: 1 g | Monounsaturated fats: 5 g | Trans fat: 0.2 g | cholesterol: 78 mg | sodium: 949 mg | potassium: 71 mg | fiber: 1 g | sugar: 13 g | Vitamin A: 560 IU | Vitamin C: 2 mg | calcium: 366 mg | iron: 2 mg
Nutritional information is automatically calculated and should only be used as a rough guide.
