Carnitas Quesadilla

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

Crisp buttery edges. A gooey tangle of cheese and shredded pork within the center. A bit of cilantro, as a result of it wants that contemporary inexperienced pop. That’s the entire thing. And, for the reason that meat freezes like a dream, when you begin making carnitas, you’ll all the time 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 checklist. A batch normally goes fairly quick round right here, however at any time when 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 really like my quesadillas overloaded with cheese. I do know, I do know. Scorching take. However, it simply makes me really feel so torpid. So, I err on the facet of utilizing simply sufficient cheese to carry all the pieces in place. However, if YOU need to add extra? I’m on board. Observe 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 – Except you’re employed up an urge for food like my husband (and, I’m not judging), you most likely already know that it’s one tortilla per quesadilla. I take advantage of flour as a result of I favor the style and texture.

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

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

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

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

Notes on Tools

Giant non-stick skillet. I’ve been by means of a ridiculous variety of skillets. However, this one has been my on a regular basis champ for the previous couple of years, by means of I don’t even know what number of quesadillas. Nothing sticks and it heats evenly.
Butter knife or small spatula
Extensive 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 12 months. It chews by means of cheeses, greens, and nuts with ease.

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

How you can 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 whenever you put the butter tortilla within the pan.

Buttering the Tortilla: Flippantly butter one facet of the tortilla with a couple of 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 facet 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 pieces collectively when it melts.

Including Cilantro: I prefer 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 must elevate up the uncovered facet 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 facet. I’m checking and searching for the cheese to start out 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 facet till the cheese is absolutely melted and the each side are crisp.

Serving: Switch the quesadilla to a chopping board. Then, I simply minimize it into wedges whereas it’s nonetheless scorching, and serve straight away. Simply rinse and repeat, for those who’re making a couple of.

Knowledgeable 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 may (and will) alter it. Is the tortilla crisping too shortly? Don’t be afraid to cut back warmth to provide 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 abilities as a cook dinner.

Scorching 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 certainly one of them. I really advocate a mixture of half storebought and half freshly shredded cheese. A bit of starch helps yield one of the best outcomes for quesadillas and grilled cheese sandwiches.

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

Don’t Overstuff – The entire thickness of the quesadilla must 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 Ideas

A carnitas quesadilla like that is a lot for me for a fast lunch. However, after I need 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 facet.

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 slightly 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 hold superbly within the fridge for a number of days or within the freezer for a couple of months, so having them prepped upfront makes recipes like this a breeze. However, cook dinner your quesadillas to order.

How you can Retailer: You probably have a leftover quesadilla, simply retailer it in an hermetic container within the fridge. It retains for as much as 3 days.

How you can Reheat: A dry skillet over medium warmth will deliver again a number of 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

Incessantly Requested Questions

Can I take advantage of a unique cheese?

Certain. You simply must make it possible for it’s melting cheese. Delicate cheddar or a a Mexican mix from the grocery retailer will each work nicely.

Do I actually need 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 take advantage of hen?

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

Can I take advantage of oil as a substitute of butter?

In brief, sure. However butter is the not-so-secret ingredient that makes my quesadillas style like I acquired 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. Attempt decreasing 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. Flippantly butter a single facet of 1 tortilla with a couple of 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 facet. 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 chopping board and minimize into wedges whereas it’s scorching and serve heat. Repeat as desired.