• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Elise Tries To Cook
  • Home
  • Recipes
    • Breakfast and Brunch
    • Lunch
    • Dinner
    • Meal Prep Friendly Recipes
    • Side Dishes
    • Clean Eating Snacks
    • Clean Desserts
    • Cocktails
    • Juices and Smoothies
  • About
    • Privacy
    • Contact Me
  • Work With Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe index
  • Cocktails and Drinks
  • Meal Prep Recipes
  • Dinner
  • Contact Me
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Carnitas Quesadillas

    Published: Apr 26, 2022 by Elise Shivamber · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    These flavorful carnitas quesadillas are filled with traditional Mexican carnitas, cheese and charred poblano and corn. Tender, juicy carnitas makes these quesadillas all the better and more delicious! 

    A side view of carnitas quesadillas topped with a dollop of guacamole.

    One thing I love about making pork carnitas is that it’s a cheap way to make a ton of food. The only question I have after is what to do with it all! A great way to use leftover pulled pork is in quesadilla form like this recipe, and what better pairing than with some cheese, pepper and corn!

    Jump to:
    • Why this recipe works
    • What are carnitas?
    • Ingredient notes
    • Instructions
    • Serving Suggestions
    • Expert Tips
    • FAQs
    • Related Recipes
    • 📖 Recipe

    Why this recipe works

    • This quesadilla recipe uses simple pantry ingredients.
    • Quesadillas are a great way to use leftover carnitas!
    • A flavorful twist on the classic corn tortilla quesadilla.
    • The steps to making this recipe are so easy!
    • This recipe is naturally gluten free.

    What are carnitas?

    Carnitas is a dish from Mexican cuisine made from pork shoulder that is seasoned, seared, and braised over a few hours, until tender. The cooked pork is then shredded or chopped into bite sized pieces. They are used for tacos, burritos, tamales, or in this case pork carnitas quesadilla! 

    Carnitas are typically braised (cooked in the oven in liquid) for several hours. This recipe is a great way to use leftovers, but you can always make your own carnitas first.

    Ingredient notes

    The ingredients to make a carnitas quesadilla sitting on a marble counter.

    Carnitas

    Carnitas, or Mexican pulled pork, is an excellent meat for quesadillas. They’re already typically smaller shredded pieces, making it easy to take small bites! Plus, carnitas are slow cooked until peak juiciness and have a tender but crispy texture. Use leftover carnitas or use my favorite Mexican carnitas recipe.

    Substitute for: pulled pork for the closest match. You can also use carne asada, barbacoa, shredded chicken, or omit completely. A vegan version would use black beans as the protein.

    Shredded Cheese

    If possible, avoid purchasing pre-package, shredded cheese. Pre-shredded cheeses may have anti-caking agents so that shreds don’t stick together. 

    Instead, try a block of cheese (cheddar, queso quesadilla/asadero cheese, mozzarella, or monterey jack do great!) to shred yourself. If you can budget it, opt for an organic cheese.

    Corn Tortillas

    Corn tortilla quesadillas are the best, because using corn tortillas adds a little extra flavor.

    Substitute for: flour tortillas, whole wheat tortillas, or grain-free tortillas.

    Vegetables

    I love the combination of corn and poblano pepper with carnitas. The corn adds a little crunch and the pepper adds a nice sweetness.

    Substitute for: any vegetable of choice or omit completely! I highly recommend: black beans, caramelized onions, or jalapenos for some heat.

    Instructions

    Step One: Make the carnitas.

    The first step in making carnitas quesadillas is to make the carnitas. To do that, either use leftovers, or make your own carnitas.

    Step Two: Prep the poblano and cook ingredients.

    Prepare the poblano first, by cutting it from the top stem. Next, remove the sides from the center core.

    Thinly slice each side and then dice into small pieces. The more even the size, the better it cooks!

    Next, gather the ingredients and set to the side. 

    Heat one teaspoon of olive oil on a skillet until hot. Add diced poblano and cook for 3-4 minutes, until cooked down, tender and roasted dark spots appear.

    Cutting a poblano in the three stages: cutting the sides, then slicing into thin strips and then finally dicing it.
    First, cut the poblano pepper by removing from the stem and then dicing.
    Diced poblano cooked through in a skillet.
    Next, heat a skillet and cook the diced poblano until tender and charred.

    Lower the heat and add frozen corn and carnitas to the skillet. Stir to combine and heat through, about 2 minutes. I don’t add any salt to the pork mixture because the carnitas should be seasoned enough, but if you taste the filling and it needs some, add between a pinch of salt to ¼ teaspoon and stir to evenly distribute.

    Remove from the heat and leave to the side.

    Adding carnitas and frozen corn to cooked poblano in a skillet.
    Add the frozen corn and carnitas to the skillet.
    The carnitas quesadilla filling of carnitas, corn and poblano cooked through in a skillet.
    Stir to combine and heat through entirely.

    Step Three: Assemble and cook the quesadillas

    Spray a skillet with neutral oil, like avocado oil. Heat skillet on medium, until warm. 

    Place one corn tortilla down on the skillet, add ¼ cup shredded cheese, ½ cup of filling on top of the corn tortilla, then add ¼ cup of shredded cheese back on top. Add a second corn tortilla on top.

    A corn tortilla topped with cheese and carnitas mixture.
    Add a corn tortilla to an oiled skillet and top with cheese and pork mixture.
    Adding shredded cheese on top of a quesadilla.
    Then top with the second portion of cheese and add the top corn tortilla.

    Allow to brown the bottom side for 3-5 minutes, or until the tortilla is browned and the cheese has begun to melt. Flip the quesadilla and cook for an additional 3 minutes, until the cheese is fully melted.

    Remove the quesadilla from the skillet and repeat with additional quesadillas, until done. 

    Cut quesadillas into halves or quarters, and eat immediately. Top with roughly chopped cilantro if desired!

    A cooked quesadilla flipped over in a skillet.
    Cook for a few minutes, until cheese is melted and corn tortilla cooked, and then flip.
    Three quesadillas cooked through on a cutting board ready to cut into pieces.
    Repeat with all quesadillas and then cut into halves or quarters.

    Serving Suggestions

    Quesadillas are so delicious on their own, and this carnitas quesadilla recipe is based on having the carb, protein and vegetable all in one so that you don’t need sides. 

    With that said, in Los Angeles, quesadillas are always served with salsas. Typically you will find quesadillas paired with pico de gallo (or for a sweet twist, try a mango pico de gallo)! Another common pairing is guacamole, or dipping into an avocado lime sauce. If you like a little spice, try drizzling these quesadillas with a mango habanero salsa or serrano salsa verde. 

    For side dishes, I recommend any traditional Mexican food, but my favorite suggestions would be Mexican rice, elotes, or an avocado salad.

    Expert Tips

    Storage directions: keep leftovers (or meal prep) in the refrigerator for up to three days in an airtight container or ziploc bag. Make sure to allow pork quesadillas to cool completely before moving to the refrigerator.

    Reheat directions: Reheat in the oven at 325ºF on a baking sheet for 10 minutes, or until cheese is re-melted and tortilla is crisp. To reheat in a skillet, spray oil on skillet and heat each side for about one minute. You can reheat in the microwave in 30-second intervals, however the results will be a slightly soggy quesadilla.

    Freezing directions: To freeze quesadillas, wrap each quesadilla individually in plastic wrap. Arrange in a layer on a baking sheet and freeze until completely firm. Then transfer to a freezer-safe bag. Store in the freezer for up to two months.

    FAQs

    What are the best tortillas for quesadillas?

    I always like to use corn tortillas for quesadillas. They have more flavor than flour tortillas, and they are gluten-free! However, I will admit that flour quesadillas typically stay together easier.

    Can I use my air fryer to make quesadillas?

    An air fryer is a great way to reduce oil usage for a quesadilla. I do find it more difficult to use than the traditional pan-searing method. Check out my Air Fryer Quesadilla recipe if you’d like to use the air fryer.

    What oil do you use for quesadillas?

    I prefer to use a small amount of spray avocado oil for my quesadilla recipes. You can use any type of neutral oil, like extra virgin.

    What else can I use leftover carnitas for?

    Carnitas are really versatile! A great way to use them is in quesadillas like this recipe, in carnitas enchiladas, a burrito, or making a carnitas bowl with rice, beans and guacamole.

    A cutting board topped with carnitas quesadillas cut into quarters.

    Related Recipes

    • Carne Asada Quesadillas
    • Air Fryer Quesadilla
    • Carnitas Burritos
    • Carnitas Enchiladas

    📖 Recipe

    A featured image of a cutting board topped with carnitas quesadillas cut into quarters.

    Carnitas Quesadillas

    Elise Shivamber
    These flavorful carnitas quesadillas are filled with traditional Mexican carnitas, cheese and charred poblano and corn. Tender, juicy carnitas makes these quesadillas all the better and more delicious!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course
    Cuisine American, Mexican
    Servings 3 quesadillas
    Calories 383 kcal

    Ingredients
      

    • 1 poblano
    • ¼ cup frozen corn
    • 1 cup carnitas
    • 6 corn tortillas
    • 1.5 cups shredded cheese

    Instructions
     

    Prep and Cook the Filling

    • Prepare the poblano first, by cutting it from the top stem. Next, remove the sides from the center core.
    • Thinly slice each side and then dice into small pieces. The more even the size, the better it cooks!
    • Heat a skillet on the stove at medium-heat with one teaspoon of oil or spray avocado oil.
    • Add the diced poblano and cook for 3-4 minutes, until slightly softened and charred.
    • Add carnitas and frozen corn to the skillet. Stir to combine and cook through an additional 2 minutes, until the pork mixture is completely warmed through.
    • Remove from heat and keep to the side.

    Make the Quesadillas

    • Preheat a large skillet pan on medium-high heat.
    • Spray neutral oil on the pan and place a corn tortilla on top of the pan. (If you don’t have spray oil, use 1 teaspoon of regular oil)
    • Add ¼ cup of shredded cheese and add ½ cup of filling.
    • Top the corn tortilla with another ¼ cup of cheese and the top half of the quesadilla (the second corn tortilla).
    • When the cheese is semi melted and the quesadilla bottom is crispy and browned (about 3-minutes), flip the quesadilla to the other side. If you have issues with the items falling out, try cooking the quesadilla for longer on one side, or carefully use tongs and a spatula to flip.
    • Once the second side is browned (about another 3-minutes), remove from the pan. NOTE: Quesadillas typically take longer at first as your skillet gets hotter. By the second or third quesadilla you may have to turn down the heat to prevent the tortilla from burning.
    • Spray with more spray neutral oil, or regular oil. Repeat with additional quesadillas, following steps 2-6.
    • Once all quesadillas are complete, cut into halves or quarters, sprinkle with fresh chopped cilantro, and enjoy while warm!

    Notes

    Storage directions: keep leftovers (or meal prep) in the refrigerator for up to three days in an airtight container or ziploc bag. Make sure to allow quesadillas to cool completely before moving to the refrigerator.
    Reheat directions: Reheat in the oven at 325ºF on a baking sheet for 10 minutes, or until cheese is re-melted and tortilla is crisp. To reheat in a skillet, spray oil on skillet and heat each side for about one minute. You can reheat in the microwave in 30-second intervals, however the results will be a slightly soggy quesadilla.
    Freezing directions: To freeze quesadillas, wrap each quesadilla individually in plastic wrap. Arrange in a layer on a baking sheet and freeze until completely firm. Then transfer to a freezer-safe bag. Store in the freezer for up to two months.

    Nutrition

    Serving: 1quesadillaCalories: 383kcalCarbohydrates: 32gProtein: 29gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 78mgSodium: 507mgPotassium: 496mgFiber: 5gSugar: 3gVitamin A: 584IUVitamin C: 41mgCalcium: 345mgIron: 2mg
    Keyword carnitas quesadillas, pulled pork quesadillas, quesadillas
    Tried this recipe?Let us know how it was!
    « Strawberry Agua Fresca (Agua de Fresa)
    Ahi Tuna Nachos »

    Sign up!

    For clean eats and drinks recipes sent directly to your inbox!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Elise Shivamber Photo

    Hey there, I’m Elise! I use fresh, simple ingredients to make a healthy lifestyle more accessible. With clean ingredients, these recipes will make your heart and belly happy. Thanks for making me a part of your cooking journey!

    About →

    Fave Holiday Beverages

    • Close up of a round glass of red wine sangria.
      Red Wine Sangria (5 Ingredients!)
    • Close up of a spiked apple cider cocktail with a cinnamon stick and apples.
      Spiked Apple Cider Kombucha Cocktail
    • Featured image of close up of a sage leaf atop a bee's knees cocktail.
      Sage-Infused Bee's Knees Cocktail
    • Featured image of a Winter Aperol Spritz in a glass with rosemary and orange garnish.
      Winter Aperol Spritz
    Sign Up! For weekly emails.

    Fave Sides

    • A bowl full of couscous salad topped with spinach, fresh mint, and lemon slices with a serving spoon.
      Vegan Couscous Salad
    • Healthy Greek Roasted Eggplant Dip
      Creamy Greek Roasted Eggplant Dip
    • A white bowl with potatoes and Brussels sprouts tossed with mustard dill dressing.
      Easy Vegan Potato Salad with Dill
    • Featured image of a kale fennel apple salad in a large white bowl with lemon dressing.
      Kale Fennel Dried Fig Salad with Lemon Chive Dressing

    New Recipes

    • Gluten free turkey burger with lettuce, tomato, and onion served with fries.
      Gluten Free Turkey Burgers
    • Gluten free chicken burger topped with cheese, red onion and lettuce.
      Gluten Free Chicken Burgers
    • Kale and spinach salad in a bowl topped with a lemon vinaigrette.
      Lemony Kale and Spinach Salad
    • Shredded chicken taco topped with cilantro lime crema, fajita veggies, lime, and cilantro.
      Easy Chicken Fajita Tacos

    As Featured In

    the food gawker logo of a bowl above food gawker text
    the feed feed logo of circle surrounding two spoons

    Footer

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy

    Let's Connect!

    • Find us on Facebook
    • Find us on Instagram
    • Find us on Pinterest
    • Newsletter

    Contact

    • Contact
    • Work With Me

    Copyright © 2022 Elise Tries to Cook

    AS AN AMAZON ASSOCIATE AFFILIATE, I EARN FROM QUALIFYING PURCHASES.