My absolute favorite way to use leftover carnitas is in these easy pulled pork quesadillas. Use store-bought or homemade carnitas (made on the stovetop or in a slow cooker), then fill them with melty Oaxaca cheese and top them with pico de gallo and guacamole.
Ingredients
Substitutions
- Cheese - My favorite one to use is Oaxaca cheese, which is like a creamy mozzarella. You can also use mozzarella, Monterey Jack, pepper Jack, or a Mexican blend.
- Butter - I like adding a little butter or oil to the skillet to get an extra-crispy tortilla with more flavor, but if you don't have to. The quesadillas will be plenty busy without it.
- Sides - I like a combo of pico de gallo and guacamole, but you can alos use sour cream, hot sauce, salsa verde, pickled jalapeños, or a simple shredded lettuce for extra crunch.
Full ingredient list with quantities in the recipe card below
How to Make Carnitas Quesadillas
Heat the Carnitas
Warm the carnitas in a skillet over medium heat until hot and slightly crispy at the edges.
Assemble the Quesadillas
Lay one tortilla flat. Sprinkle cheese over half the tortilla, then add the carnitas. Top with a little more cheese and fold the tortilla over.
Cook
Heat a large skillet over medium heat and lightly grease it with butter. Cook the quesadilla until the tortilla is golden brown and the cheese is fully melted.
Slice and Serve
Cut into wedges and serve with pico de gallo and guacamole on the side.
Tip
Don't overfill: Too much filling can make the quesadillas harder to flip and less crispy.
Variations
- Spicy version: Add sliced jalapeños or a drizzle of hot sauce inside the quesadilla.
- Breakfast quesadilla: Add scrambled eggs along with the carnitas and cheese for a tasty morning twist.
- Veggie add-ins: Sautéed bell peppers and onions in a skillet before adding them to the quesadilla.
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Pulled Pork Carnitas Quesadilla
Ingredients
- 1 ½ cups shredded carnitas
- 1 ½ cups shredded Oaxaca cheese or mozzarella, Monterey Jack, pepper Jack, or Mexican blend
- 4 large burrito-size tortillas
- 1 tablespoon butter
- 1 cup pico de gallo
- 1 cup guacamole
Instructions
- Warm the shredded carnitas in a skillet over medium heat for 2-3 minutes until hot and slightly crispy at the edges.
- Lay one tortilla flat. Sprinkle about ¼ cup of the cheese over half the tortilla, then add a portion of carnitas. Top with 2 more tablespoons of cheese and fold the tortilla over.
- Heat a large skillet over medium heat and lightly grease it with butter or olive oil. Cook the quesadilla for 2-4 minutes per side, until the tortilla is golden brown and the cheese is fully melted. Repeat with remaining tortillas.
- Cut each quesadilla into wedges and serve warm with pico de gallo and guacamole on the side.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!