Crispy Carnitas Quesadilla🍖 Main

Name: Crispy Carnitas Quesadilla
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Ingredients: 1 8-10" flour tortilla; 1 tsp butter; 1/3 cup pepper jack or monterey jack cheese, freshly shredded; 1/3 cup pork carnitas, roughly chopped bite-size; 1 tbsp cilantro, freshly chopped small

Succulent shredded pork and melted cheese unite within a golden, crunchy tortilla to create this impossible-to-resist quesadilla.

By Priya Patel, Recipe Curator

Prep: 5 minCook: 5 minServes: 1

quick mexican pork cheese quesadilla carnitas

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This quesadilla takes the best part of carnitas—those crispy, caramelized edges—and amplifies it with a golden-brown tortilla that shatters with each bite. The combination of rich, tender pork and melted cheese creates pockets of molten flavor, while fresh cilantro cuts through with brightness. It's perfect for using up leftover carnitas from taco night, transforming them into something that feels completely new and indulgent. Whether you're making a quick lunch for yourself or feeding a crowd, these quesadillas disappear fast.

The key to success here is buttering the outside of the tortilla rather than adding oil to the pan. This ensures even browning and that signature crispy texture without any greasy spots. Don't rush the first side—those full 2-3 minutes allow the cheese to melt properly and the tortilla to develop real crunch. If your carnitas are particularly moist, consider warming them briefly in the skillet first to evaporate excess liquid, which prevents a soggy quesadilla.

For variations, swap the cilantro for pickled jalapeños if you want heat, or add a smear of refried beans before the cheese for extra heartiness. These are fantastic served with a simple crema mixed with lime juice, or alongside fresh pico de gallo and sliced avocado. You can also use this same technique with leftover shredded chicken, beef barbacoa, or even sautéed vegetables for equally satisfying results.

Ingredients

1 8-10" flour tortilla
1 tsp butter
1/3 cup pepper jack or monterey jack cheese, freshly shredded
1/3 cup pork carnitas, roughly chopped bite-size
1 tbsp cilantro, freshly chopped small

Nutrition (Per serving)*

414

Calories

22g

Protein

29g

Carbs

24g

Fat

Fiber

949mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Preheat a large non-stick skillet to medium-high heat. Lightly butter a single side of one tortilla with about a teaspoon of butter and place it in the hot pan.
Sprinkle 3 tablespoons cheese over one half of the tortilla, then top with the carnitas, another 3 tablespoons cheese, and the cilantro. Fold the tortilla over and cook for 2-3 minutes.
When the cheese has begun to melt and the bottom half of the tortilla is browning slightly, flip the folded quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.
Using a spatula, transfer the quesadilla back to a cutting board and cut into wedges while it is hot and serve warm. Repeat as desired.