Carnitas Quesadilla Recipe

Introduction

Carnitas quesadillas are a delicious and easy way to enjoy tender, crispy pork wrapped in a cheesy, golden tortilla. This recipe combines savory pork carnitas with black beans and melted colby jack cheese for a satisfying meal that’s perfect for any time of day.

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
• 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. Add the pork carnitas and cook without stirring for 2-3 minutes until the bottom crisps up. The meat doesn’t need to be fully heated through at this point.
2. Step 2: Remove the carnitas from the skillet and lower the heat to medium. Add half the butter and swirl the pan to coat the surface evenly. When the butter melts, sprinkle 1 tablespoon of cheese in the skillet.
3. Step 3: Place one tortilla over the melted butter and cheese. Evenly distribute half of the remaining cheese, black beans, and carnitas on top of the tortilla. Let cook for 5-6 minutes until the cheese melts and the tortilla turns golden brown. Fold the quesadilla in half and remove from the pan.
4. Step 4: Repeat the process with the second tortilla, using the remaining butter, cheese, black beans, and carnitas.
5. Step 5: Cut each quesadilla in half and serve warm with sour cream, guacamole, pico de gallo, shredded lettuce, and corn salsa for dipping or topping. Enjoy!

Tips & Variations

• Use leftover carnitas or slow-cooked pork for the best flavor and tenderness.
• Swap colby jack cheese for a sharper cheddar or a melty Monterey Jack.
• Add jalapeños or hot sauce for extra heat.
• Try substituting black beans with pinto beans or refried beans for a creamier texture.
• To keep quesadillas crispy, cook them just until golden and serve immediately.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to restore crispiness, or warm in a microwave covered with a damp paper towel for about 30 seconds. Avoid reheating for too long to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat for the quesadilla?

Yes, you can substitute pork carnitas with shredded chicken, beef, or even plant-based meat alternatives depending on your preference.

How do I make the quesadilla crispy?

Cooking the quesadilla in butter over medium heat without flipping immediately helps the bottom crisp up. Wait until it’s golden brown before folding or flipping to ensure a nice crispy crust.

Carnitas Quesadilla Recipe

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★★★★★

4.7 from 349 reviews

This Carnitas Quesadilla recipe combines crispy, flavorful pork carnitas with melted colby jack cheese and black beans inside warm flour tortillas. The quesadilla is cooked to golden perfection in a skillet and served with classic Mexican toppings like sour cream, guacamole, pico de gallo, shredded lettuce, and corn salsa for a satisfying and delicious meal.

• Author: Kai
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 quesadillas (serves 2-4) 1x
• Category: Main Course
• Method: Frying
• 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

For Serving

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

Instructions

1. Heat the carnitas: 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 crisps up. The meat does not need to be fully heated through at this point as it will continue warming during cooking the quesadilla.
2. Prepare the skillet: Remove the carnitas from the skillet and reduce heat to medium. Add half of the butter and swirl to coat the skillet evenly. Once melted, sprinkle 1 tablespoon of shredded colby jack cheese in the skillet.
3. Assemble and cook the quesadilla: Lay one tortilla on top of the butter and cheese in the skillet. Evenly spread half of 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 tortilla is golden brown.
4. Fold and finish cooking: Fold the quesadilla in half and gently press. Repeat the process with the second tortilla to make another quesadilla.
5. Serve: Cut each quesadilla in half with a knife. Serve warm with sour cream, guacamole, pico de gallo, shredded lettuce, and corn salsa for dipping and topping.

Notes

• To get a crispy bottom on the carnitas, avoid stirring too soon and let it sear on high heat.
• Sprinkling cheese in the skillet under the tortilla helps create a crispy cheesy crust.
• Feel free to add your favorite toppings or adjust toppings to taste.
• Use burrito-sized tortillas for easy folding and filling.
• Cook the quesadillas on medium heat to ensure melting cheese without burning the tortilla.

Keywords: Carnitas, Quesadilla, Pork, Mexican, Skillet, Easy Dinner, Cheese, Black Beans