Carnitas Quesadillas

Let’s get the party started with a big platter of cheesy pork carnitas quesadillas! Crispy carnitas are tucked between two toasted flour tortillas and loads of gooey melted cheese to make an appetizer that everyone always gobbles up instantly. Served with all your favorite toppings, these carnitas quesadillas are the quick and easy party appetizer you’ll turn to every chance you get.

Course Appetizers

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings quesadilla slices

Calories 265kcal

Author Amanda McGrory-Dixon

Equipment

12-inch cast-iron skillet

Ingredients

4 tablespoons butter softened, divided into 1-tablespoon pieces for even spreading
4 burrito-size flour tortillas about 9 inches in diameter
2 ½ cups grated melting cheese such as cheddar, pepper jack, Monterey Jack, etc.
2 cups carnitas
Favorite quesadilla toppings such as sour cream, guacamole, salsa, jalapeño slices, etc.

Instructions

Spread butter on one side of the four tortillas. Flip one tortilla over so that the buttered side is no longer on top. Spread 1 ¼ cups grated cheese over the tortilla. Spoon 1 cup carnitas over the cheese. Top with another tortilla with the butter side facing up. Repeat with the other tortillas and remaining quesadilla fillings.
Heat a 12-inch cast-iron skillet over medium heat. When the skillet is hot, place one assembled quesadilla in the skillet. Cook the quesadilla until the golden-brown spots form on the bottom of the quesadilla and the cheese begins to melt.
Using a large spatula, flip the quesadilla over to the other side. Again, cook until golden-brown spots form. This time, allow the cheese to fully melt. Remove the cooked quesadilla from the skillet and repeat with the remaining quesadilla. If desired, you can place the cooked quesadilla on a wire rack in a 200-degree oven to keep warm.
After cooking both quesadillas, use a knife or pizza cutter to cut each quesadilla into four slices for a total of eight slices among the two quesadillas. Serve with your favorite quesadilla toppings. Enjoy!

Notes

For make-ahead preparation, you can assemble the quesadillas, place them on a parchment paper-lined baking sheet and tightly cover them in plastic wrap. Store them in the refrigerator until you're ready to cook.
Grate your own cheese for the best texture. Pre-shredded cheese is covered in a coating to prevent clumping, so it doesn't melt quite as smoothly as freshly grated cheese.
Don't heat the quesadillas past medium. You risk burning the tortillas before the cheese fully melts.
When you flip the quesadilla, some filling might spill out. Just use a spatula to push the filling back into the quesadillas.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition