Carnitas Quesadilla
If you are a quesadilla fan and haven’t tried these Pork Carnitas Quesadillas, you need to join the party. Simple, easy, and very very tasty.
Servings 4 Servings
Calories 545kcal
Ingredients
- 1-1 ¼ lb lean boneless pork loin roast cut into 2-inch chunks
- ½ white onion chopped
- 3 cloves garlic minced
- 1 jalapeno deseeded and chopped*
- ⅓ cup orange juice you can juice 2-3 oranges or use orange juice
- 1 tablespoon dried oregano
- 2 teaspoon ground cumin
- 1 teaspoon chili powder salt, AND pepper
- 4 Tortillas size- burrito
- 8 oz Oaxaca cheese or low moisture mozzarella shredded
- Topping – Pico de Gallo smashed avocado, salsa, sour cream, pickled onions
Instructions
To make the Carnitas
- Add the first 10 ingredients, pork loin through pepper, to a slow cooker, and give everything a stir to combine. Cook on low for 5-7 hours or on high for 3-4 hours. The pork is done once it’s shredded easily with a fork.
- Remove pork from the slow cooker and shred it with a fork. Add a few tablespoons of the cooking liquid to the pork to add more flavor.
To make Quesadilla
- Heat up a large skillet over medium low heat. Once it’s hot, spray it with cooking oil and add your tortilla to the pan.
- Spread ¼ cup of cheese to one half of the tortilla. Top with meat. Add ¼ cup of cheese over the meat and fold the tortilla in half, covering the meat and cheese.
- Cook on each side for 3-6 minutes or until the tortilla starts to turn brown and crispy.
- Repeat steps 2-3 for the remaining 3 tortillas.
Notes
Included the jalapeno seeds for a medium spice level
Nutrition
Serving: 1Serving | Calories: 545kcal | Carbohydrates: 40.5g | Protein: 43.4g | Fat: 23.5g