Carnitas Quesadilla

With a buttery, crispy flour tortilla, this Carnitas Quesadilla is loaded with melty Pepper Jack cheese and unimaginable pork carnitas. I end mine with a sprinkle of contemporary cilantro, and it’s the very best lunch I’ve had all week. For those who’re making carnitas, add this one to your dinner plan. You possibly can thank me later.

Pals, this recipe for carnitas quesadillas is precisely what occurs at my home within the days after I make a batch of my slow cooker pork carnitas or pork carnitas in the oven. Leftover carnitas are completely divine for including to salads, rice bowls, and extra.

However, that is the quesadilla that makes me actively glad about leftovers.

Crisp buttery edges. A gooey tangle of cheese and shredded pork within the center. A bit cilantro, as a result of it wants that contemporary inexperienced pop. That’s the entire thing. And, because the meat freezes like a dream, when you begin making carnitas, you’ll at all times have it readily available.

There are solely a handful of meals I might genuinely eat each single week, and carnitas are darn close to the highest of that listing. A batch often goes fairly quick round right here, however every time there’s a cup or two lingering in my fridge and I’m feeling like treating myself, relaxation assured that I’m going to make use of it on this carnitas quesadilla recipe.

And, whereas I really like tacky quesadillas, I don’t truly like my quesadillas overloaded with cheese. I do know, I do know. Sizzling take. However, it simply makes me really feel so torpid. So, I err on the aspect of utilizing simply sufficient cheese to carry all the things in place. However, if YOU wish to add extra? I’m on board. Comply with your coronary heart.

Carnitas meat has been added to the cheese and cooked in a flour tortilla to create these quesadillas.

Substances and Substitutions

Tortilla – Until you’re employed up an urge for food like my husband (and, I’m not judging), you in all probability already know that it’s one tortilla per quesadilla. I exploit flour as a result of I want the style and texture.

Butter – I am going straightforward on the butter. However, don’t skip it. You simply want a fair super-thin coating to assist the tortilla crisp within the pan. Butter is magical right here.

Cheese – My go-to decisions are shredded Pepper Jack or Monterey Jack. I’ve one other scorching tackle freshly shredded versus bagged varieties. However, you’ll need to go to the guidelines part for that.

Carnitas – A handful of cooked pork carnitas, roughly chopped. You might swap for one more cooked, shredded pork like this slow cooker Mexican pulled pork, in a pinch.

Cilantro – Contemporary cilantro lifts the entire thing. If you’re one of many cilantro-tastes-like-soap folks (that was me till just a few years in the past), some sliced inexperienced onion can get the job finished, too.

Notes on Gear

Massive non-stick skillet. I’ve been by way of a ridiculous variety of skillets. However, this one has been my on a regular basis champ for the previous few years, by way of I don’t even know what number of quesadillas. Nothing sticks and it heats evenly.
Butter knife or small spatula
Broad spatula (for flipping)
Sharp knife
Slicing board
A cheese grater – This cheap rotary grater has saved me a ton of time on the counter, since getting it final yr. It chews by way of cheeses, greens, and nuts with ease.

A stack of carnitas quesadilla wedges on a ceramic plate, sprinkled with cilantro.

Tips on how to Make a Carnitas Quesadilla

Preheating: I set a big non-stick skillet over medium-high warmth and provides it a minute or two to come back as much as temperature earlier than the rest goes in. You need it to sizzle once you put the butter tortilla within the pan.

Buttering the Tortilla: Evenly butter one aspect of the tortilla with a few teaspoon of butter, unfold edge to edge. Then, simply slap it down (rigorously) into the new pan.

Constructing the Layers: I sprinkle about half of the cheese over one aspect of the tortilla. Then, I unfold out the chopped carnitas over the cheese and end with the remainder of the cheese. That cheese-meat-cheese sandwich is what seals all the things collectively when it melts.

Including Cilantro: I wish to scatter the cilantro throughout the highest layer of cheese proper earlier than folding it over.

Folding It Over: Utilizing a large spatula, you’ll have to elevate up the uncovered aspect of the tortilla and fold it over the loaded half. Gently press down to assist it set.

Cooking: Let the folded quesadilla cook dinner for two to three minutes on the primary aspect. I’m checking and searching for the cheese to begin melting and the underside tortilla to show golden.

Flipping the Quesadilla: As soon as that backside is browning and the cheese has began to soften, you’ll flip the entire folded quesadilla over and let it cook dinner on the opposite aspect till the cheese is absolutely melted and the each side are crisp.

Serving: Switch the quesadilla to a reducing board. Then, I simply lower it into wedges whereas it’s nonetheless scorching, and serve instantly. Simply rinse and repeat, in case you’re making multiple.

Professional Tip

Right here’s the one piece of recommendation that issues greater than the rest for this recipe: that dial in your range for controlling the warmth? You possibly can (and may) alter it. Is the tortilla crisping too shortly? Don’t be afraid to cut back warmth to present the cheese extra time to soften. Not getting the crispy edges you need? Ratchet the warmth up a notch. Temperature management is essential for leveling up your expertise as a cook dinner.

Sizzling Take: Shredded Cheese – Pre-shredded cheeses are coated in starches to assist them keep away from clumping. And, there are a lot of recipes that may profit from utilizing your individual freshly shredded cheese. However, some don’t. And, that is one among them. I truly advocate a mixture of half storebought and half freshly shredded cheese. A bit starch helps yield the very best outcomes for quesadillas and grilled cheese sandwiches.

Heat the Carnitas – Chilly pork from the fridge could make it more durable to soften the cheese. Give it a fast 30 seconds within the microwave to carry up the temperature and also you’ll have a better time.

Don’t Overstuff – The whole thickness of the quesadilla needs to be not more than an inch thick when folded over. An excessive amount of meat slows the melting of the cheese. It can also trigger the substances to spill out when flipping it.

Serving Strategies

A carnitas quesadilla like that is a lot for me for a fast lunch. However, after I wish to flip this recipe into a correct dinner, I’ll add a bowl of chips and a few simple Mexican salsa for dipping. Or possibly a pan of Spanish rice on the aspect.

And, there’s nothing higher (in my view) than a heat batch of elote dip to raise the meal. It makes the entire unfold really feel like a bit of fiesta.

A black and white tea towel is visible in the background, behind a tall stack of quesadilla wedges.

Make Forward & Storage

Make Forward: The carnitas themselves preserve superbly within the fridge for a number of days or within the freezer for just a few months, so having them prepped prematurely makes recipes like this a breeze. However, cook dinner your quesadillas to order.

Tips on how to Retailer: If in case you have a leftover quesadilla, simply retailer it in an hermetic container within the fridge. It retains for as much as 3 days.

Tips on how to Reheat: A dry skillet over medium warmth will carry again among the crispness whereas reheating the cheese. And the air fryer is superior for reheating leftover quesadillas. However, skip the microwave until you need it mushy.

Extra Carnita-Impressed Recipes

Continuously Requested Questions

Can I exploit a unique cheese?

Positive. You simply have to ensure that it’s a very good melting cheese. Delicate cheddar or a a Mexican mix from the grocery retailer will each work nicely.

Do I really want to butter the tortilla?

Sure. It doesn’t take that a lot butter to provide the golden, crisp exterior. A dry skillet will toast the tortilla however you gained’t get the identical crunch, and also you’ll miss the buttery taste.

May I exploit rooster?

You possibly can, although it gained’t technically be a carnitas quesadilla at that time. Any seasoned cooked meat you’ve gotten readily available will work on this identical format. Simply chop it small and heat it earlier than it goes in.

Can I exploit oil as an alternative of butter?

In brief, sure. However butter is the not-so-secret ingredient that makes my quesadillas style like I obtained them at a very good mom-and-pop Mexican restaurant.

Why are my tortillas getting burnt?

Likelihood is good your warmth is about too excessive. Strive reducing the warmth in order that the tortilla crisps extra slowly. That can give the cheese extra time to soften.

Preheat a big non-stick skillet to medium-high warmth. Evenly butter a single aspect of 1 tortilla with a few teaspoon of butter and place it within the scorching pan.
Sprinkle 3 tablespoons cheese over one half of the tortilla, then prime with the carnitas, one other 3 tablespoons cheese, and the cilantro. Fold the tortilla over and cook dinner for 2-3 minutes.
When the cheese has begun to soften and the underside half of the tortilla is browning barely, flip the folded quesadilla over to cook dinner the opposite aspect. Proceed to cook dinner till all of the cheese is melted and the tortilla is crisp across the edges.
Utilizing a spatula, switch the quesadilla again to a reducing board and lower into wedges whereas it’s scorching and serve heat. Repeat as desired.