Carnitas Quesadilla Recipe

Introduction

Carnitas quesadillas are a delicious and satisfying way to enjoy tender, crispy pork with melted cheese and savory beans. This easy recipe brings together bold flavors and a crispy tortilla for a perfect quick meal or snack.

Ingredients

• 1⅓ cups pork carnitas
• 1 teaspoon vegetable oil
• 2 large flour tortillas (burrito size)
• 1 cup shredded colby jack cheese
• 1/2 cup black beans (drained and rinsed)
• 1 tablespoon butter
• Sour cream, for serving
• Guacamole, for serving
• Pico de gallo, for serving
• Shredded lettuce, for serving
• Corn salsa, for serving

Instructions

1. Step 1: Heat the vegetable oil in a large non-stick skillet over high heat. Once hot, add the pork carnitas and cook without stirring for 2–3 minutes until the bottom is crisped. The meat does not need to be fully heated through as it will warm more during quesadilla cooking.
2. Step 2: Remove the carnitas from the skillet and reduce the heat to medium. Add half the butter to the skillet and swirl it around to coat the surface as it melts. Sprinkle 1 tablespoon of shredded cheese evenly over the buttered skillet.
3. Step 3: Place one flour tortilla on top of the melted cheese in the skillet. Evenly spread half the remaining cheese, half the black beans, and half of the carnitas over the tortilla. Cook for 5–6 minutes until the cheese melts and the bottom of the tortilla is golden brown. Carefully fold the quesadilla in half.
4. Step 4: Repeat the cooking process with the second tortilla, butter, cheese, beans, and carnitas. Once both quesadillas are cooked, cut each into halves and serve warm with sour cream, guacamole, pico de gallo, shredded lettuce, and corn salsa as desired.

Tips & Variations

• For extra flavor, add a sprinkle of cumin or chili powder to the carnitas before crisping in the skillet.
• Swap colby jack cheese for cheddar or Monterey Jack if preferred.
• To keep quesadillas crispy while cooking the second one, keep the first in a warm oven at low heat (around 200°F).
• Use canned black beans for convenience and rinsing removes excess sodium and starch.

Storage

Store leftover quesadillas wrapped in foil or airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispiness, avoiding the microwave which can make the tortilla soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quesadillas ahead of time?

Yes, you can prepare the filling in advance and assemble the quesadillas just before cooking for the best texture. Fully cooked quesadillas can also be reheated later.

What can I use instead of pork carnitas?

If you don’t have pork carnitas, shredded rotisserie chicken or cooked ground beef work well as delicious alternatives in this quesadilla recipe.

Carnitas Quesadilla Recipe

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★★★★★

4.6 from 66 reviews

This Carnitas Quesadilla recipe combines tender, crispy pork carnitas with melty Colby Jack cheese, black beans, and warm flour tortillas for a flavorful and satisfying meal. Served with classic toppings like sour cream, guacamole, pico de gallo, shredded lettuce, and corn salsa, these quesadillas offer a perfect balance of textures and tastes. Easy to prepare on the stovetop, they make a quick and delicious lunch or dinner.

• Author: Daniel
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 quesadillas (serves 2-3) 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 1⅓ cups pork carnitas
• 1 teaspoon vegetable oil
• 2 large flour tortillas (burrito size)
• 1 cup shredded Colby Jack cheese
• ½ cup black beans, drained and rinsed
• 1 tablespoon butter

Toppings

• Sour cream
• Guacamole
• Pico de gallo
• Shredded lettuce
• Corn salsa

Instructions

1. Heat the oil and crisp the carnitas: Place a large non-stick skillet over high heat and add the vegetable oil. Once hot, add the pork carnitas and cook without stirring for 2-3 minutes until the bottom becomes crisped. The meat does not need to be heated fully through at this stage, as it will warm further when cooking the quesadilla.
2. Prepare the skillet for quesadilla: Remove the carnitas from the skillet and lower the heat to medium. Add half of the butter and let it melt, swirling to coat the skillet evenly. Once melted, sprinkle 1 tablespoon of the shredded cheese over the buttered surface to start melting.
3. Assemble and cook the quesadilla: Place one tortilla on top of the melted cheese and butter. Evenly distribute half of the remaining cheese, black beans, and crisped carnitas over the tortilla. Cook for 5-6 minutes until the cheese melts and the bottom of the tortilla turns golden brown. Fold the quesadilla in half carefully, then remove from skillet and repeat the process with the second tortilla.
4. Slice and serve: Cut each cooked quesadilla in half using a sharp knife. Serve warm with optional sides of sour cream, guacamole, pico de gallo, shredded lettuce, and corn salsa for dipping and added texture.

Notes

• To ensure the quesadilla doesn’t stick, make sure the butter is evenly spread and fully melted before adding the tortilla.
• Folding the quesadilla half-way through adds stability and helps evenly distribute the filling.
• You can customize the toppings based on preference, adding jalapeños or salsa verde for extra spice.
• Use a non-stick skillet or well-seasoned cast iron for best results and easier flipping.
• Leftover quesadillas make great next-day lunch and reheat well in a skillet or air fryer.

Keywords: Carnitas quesadilla, pork quesadilla, Mexican quesadilla recipes, easy quesadilla, pork carnitas recipe