Carnitas quesadillas are the easiest, most satisfying way to turn those leftovers into something crispy, cheesy, and downright delicious. Made in just 20 minutes, these quesadillas are perfect for a quick dinner or a snack when the cravings hit.
There’s something about a crispy, cheesy quesadilla that just makes me happy. Maybe it’s the golden crunch of the tortilla or the way the melted cheese stretches with every bite.
But when you fill them with slow-cooked, perfectly seasoned carnitas, it’s a whole new level of delicious.
I love making these whenever I have leftover carnitas in the fridge. They come together fast, making them perfect for a lazy weeknight or a casual get-together.
Easy Recipe For Carnitas Quesadillas
If your carnitas are cold, you’ll want to reheat them first so they’re nice and juicy. Spread them out on a baking sheet and pop them into a preheated oven at 360°F (180°C) for 10 minutes.
This helps bring them back to life, crisping up the edges slightly while keeping them tender inside. You could also warm them in a skillet over medium heat if you’re short on time.
Take a flour tortilla and spread a thin layer of refried beans on one side. This adds a delicious, creamy texture and helps everything stick together.
Sprinkle a generous handful of shredded cheese over half of the tortilla, then pile on some warm shredded carnitas.
Brush a skillet with a little olive oil and place the tortilla flat on it.
Once it starts to soften and become pliable, fold it in half into a half-moon shape, pressing gently with a spatula.
Cook the quesadilla for 2-3 minutes per side. You’ll know it’s ready to flip when the bottom turns golden brown and the cheese starts melting.
Carefully turn it over and cook the other side, letting the tortilla develop a perfectly crispy texture while the cheese becomes gooey inside.
If needed, press down slightly again to ensure everything sticks together. Keep an eye on the heat—medium works best to avoid burning while still getting that beautiful crunch.
Carefully open the cheesy quesadilla with carnitas and add a spoonful of guacamole and pico de gallo, then fold it back and press gently to help seal everything inside. This little extra step adds so much fresh flavor.
Cut each quesadilla in half and serve warm with your favorite salsa on the side. I love a smoky salsa roja or a simple squeeze of lime for an extra pop of flavor.
My Notes & Tips
- The secret to crispy carnitas quesadillas: Brush the skillet with a little olive oil and press gently with a spatula as it cooks. It helps everything stick together while getting that golden crunch.
- Cheese matters: Oaxaca, Monterey Jack, or quesadilla cheese melt beautifully, but mozzarella works in a pinch.
- Tortilla size: Medium flour tortillas (about 8 inches) work best. Too big, and they’re tricky to flip. Too small, and they won’t hold all the fillings.
Substitutions & Variations
Corn tortillas? Go for it! Just heat them first so they don’t crack when folding. They’ll be smaller but still delicious.
No refried beans? Skip them or use black beans mashed with a little olive oil and salt.
Extra toppings: Add sliced jalapeños inside for some heat or drizzle with crema before serving your carnitas quesadillas.
Storing and Reheating for the Best Crunch
If you plan to save leftover carnitas quesadillas, don’t add the pico de gallo or guacamole before storing. The moisture from the fresh toppings will make the tortillas soggy, and nobody wants that. Instead, keep them separate and add them fresh when you reheat.
Let the quesadillas cool completely before storing them in an airtight container, stacking them with parchment paper in between to prevent sticking.
The best way to reheat them is in a skillet over low heat. Let each side crisp up for a couple of minutes until golden and heated through. This brings back that perfect crunch without drying them out.
The microwave is an option if you’re short on time, but the tortilla will soften instead of crisping up.
Since the carnitas were already cooked and stored separately, these quesadillas aren’t meant for freezing. If you’re meal-prepping, freeze the carnitas on their own, then make the quesadillas fresh when you’re ready to eat. That way, you get the best flavor and texture every time!
More Quesadilla Recipes
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Carnitas Quesadillas
Ingredients
- 8 medium flour tortillas
- 2 cups carnitas leftovers (shredded)
- 2 cups shredded cheese (quesadilla cheese, Oaxaca, Monterey Jack, Mozzarella, etc.)
- 1 cup refried beans
- 2 cups guacamole
- 2 cups pico de gallo
- olive oil (for greasing the skillet)
Instructions
- Heat a skillet over medium heat. If your carnitas are cold, warm them up in the oven at 360°F (180°C) for 10 minutes.
- Spread a thin layer of refried beans on one side of a tortilla.
- Sprinkle cheese over half of the tortilla, then add the carnitas.
- Brush the skillet with a bit of olive oil then place the tortilla on it. Once it’s pliable, fold it into a half-moon shape, pressing gently with a spatula.
- Cook for 2-3 minutes per side until golden and crispy. Repeat with the remaining tortillas.
- Carefully open the quesadilla, add guacamole and pico de gallo, then fold it back and press gently to seal.
- Cut in half and serve warm with your favorite salsa.
Notes
- If you have leftovers, reheat them in a skillet over low heat for the best crunch.
- Medium flour tortillas (8-inch) work best for easy folding and flipping.
- No refried beans? Mashed black beans with olive oil and salt work too!
Carnitas in a quesadilla is pure comfort food! That crispy tortilla with melty cheese and tender carnitas inside reminds me of home. Thanks for the recipe! I’ll let you know how they turned out.
LOVED this recipe! I was tired go making tacos with my leftovers carnitas so empanadas are actually a good idea.