With a buttery, crispy flour tortilla wrapped around melty Pepper Jack cheese and incredible pork carnitas along with a sprinkling of fresh cilantro, this Carnitas Quesadilla is the best lunch I’ve had all week. If you’re making carnitas, add this one to your meal plan. You can thank me later.
Friends, this recipe for carnitas quesadillas is exactly what happens at my house in the days after I make a batch of my slow cooker pork carnitas or pork carnitas in the oven. Leftover carnitas are absolutely perfect for adding to salads, rice bowls, and more.
But, this quesadilla that makes me actively happy about those leftovers. As in, I wake up grinning thinking about lunch. Don’t judge me for that, okay?
Crisp buttery edges. A gooey tangle of cheese and shredded pork in the middle. A little cilantro, because it needs that fresh green pop. That’s the whole thing. And, since the meat freezes like a dream, once you start making carnitas, you’ll always have it on hand.
There are only a handful of foods I could genuinely eat every single week, and carnitas are darn near the top of that list. A batch usually goes pretty fast around here, but whenever there’s a cup or two lingering in my fridge and I’m feeling like treating myself, rest assured that I’m going to use it in this carnitas quesadilla recipe.
And, while I love cheesy quesadillas, I do not actually like my quesadillas overloaded with cheese. I know, I know. Hot take. But, it just makes me feel so lethargic. So, I err on the side of using just enough cheese to hold everything in place. But, if YOU want to add more? I’m on board. Follow your heart.
Tortilla – You probably already know that it’s one tortilla per quesadilla when I’m cooking them. The method can’t be beat. I use flour because I prefer the taste and texture.
Butter – I go easy on the butter. But, don’t skip it. You just need an even super-thin coating to help the tortilla crisp in the pan. Butter is magical here.
Cheese – My go-to choices are shredded Pepper Jack or Monterey Jack. I have another hot take on freshly shredded versus bagged varieties. But, you’ll have to go to the tips section for that.
Carnitas – A handful of cooked pork carnitas, roughly chopped. You could swap for another cooked, shredded pork like this slow cooker Mexican pulled pork, in a pinch.
Cilantro – Fresh cilantro lifts the whole thing. If you are one of the cilantro-tastes-like-soap people (that was me until a few years ago), some sliced green onion can get the job done, too.
Preheating: I set a large non-stick skillet over medium-high heat and give it a minute or two to come up to temperature before anything else goes in. You want it to sizzle when you put the butter tortilla in the pan.
Buttering the Tortilla: Lightly butter one side of the tortilla with about a teaspoon of butter, spread edge to edge. Then, just slap it down (carefully) into the hot pan.
Building the Layers: I sprinkle about half of the cheese over one side of the tortilla. Then, I spread out the chopped carnitas over the cheese and finish with the rest of the cheese. That cheese-meat-cheese sandwich is what seals everything together when it melts.
Adding Cilantro: I like to scatter the cilantro across the top layer of cheese right before folding it over.
Folding It Over: Using a wide spatula, you’ll need to lift up the uncovered side of the tortilla and fold it over the loaded half. Gently press down to help it set.
Cooking: Let the folded quesadilla cook for 2 to 3 minutes on the first side. I’m checking and looking for the cheese to start melting and the bottom tortilla to turn golden.
Flipping the Quesadilla: Once that bottom is browning and the cheese has started to melt, you’ll flip the whole folded quesadilla over and let it cook on the other side until the cheese is fully melted and the both sides are crisp.
Serving: Transfer the quesadilla to a cutting board. Then, I just cut it into wedges while it’s still hot, and serve right away. Just rinse and repeat, if you’re making more than one.
Here’s the one piece of advice that matters more than anything else for this recipe: that dial on your stove for controlling the heat? You can (and should) adjust it. Is the tortilla crisping too quickly? Don’t be afraid to reduce heat to give the cheese more time to melt. Not getting the crispy edges you want? Ratchet the heat up a notch. Temperature control is crucial for leveling up your skills as a cook.
Hot Take: Shredded Cheese – Pre-shredded cheeses are coated in starches to help them avoid clumping. And, there are many recipes that will benefit from using your own freshly shredded cheese. But, some do not. And, this is one of them. I actually recommend a mix of half storebought and half freshly shredded cheese. A little starch helps yield the best results for quesadillas and grilled cheese sandwiches.
Warm the Carnitas – Cold pork from the fridge can make it harder to melt the cheese. Give it a quick 30 seconds in the microwave to bring up the temperature and you’ll have an easier time.
Don’t Overstuff – The total thickness of the quesadilla should be no more than an inch thick when folded over. Too much meat slows the melting of the cheese. It also can cause the ingredients to spill out when flipping it.
A carnitas quesadilla like this is plenty for me for a quick lunch. But, when I want to turn this recipe into a proper dinner, I’ll add a bowl of chips and some simple Mexican salsa for dipping. Or maybe a pan of Spanish rice on the side.
And, there’s nothing better (in my opinion) than a warm batch of elote dip to elevate the meal. It makes the whole spread feel like a little fiesta.
Make Ahead: The carnitas themselves keep beautifully in the fridge for several days or in the freezer for a few months, so having them prepped in advance makes recipes like this a breeze. But, cook your quesadillas to order.
How to Store: If you have a leftover quesadilla, just store it in an airtight container in the fridge. It keeps for up to 3 days.
How to Reheat: A dry skillet over medium heat will bring back some of the crispness while reheating the cheese. And the air fryer is awesome for reheating leftover quesadillas. But, skip the microwave unless you want it soft.
Sure. You just need to make sure that it’s a good melting cheese. Mild cheddar or a a Mexican blend from the grocery store will both work well.
Yes. It doesn’t take that much butter to give you the golden, crisp exterior. A dry skillet will toast the tortilla but you won’t get the same crunch, and you’ll miss the buttery flavor.
You can, though it won’t technically be a carnitas quesadilla at that point. Any seasoned cooked meat you have on hand will work in this same format. Just chop it small and warm it before it goes in.
In short, yes. But butter is the not-so-secret ingredient that makes my quesadillas taste like I got them at a really good mom-and-pop Mexican restaurant.
Chances are good your heat is set too high. Try lowering the heat so that the tortilla crisps more slowly. That will give the cheese more time to melt.
