Carnitas Quesadillas

quesadillas

Crispy, cheesy, and packed with flavor—these carnitas quesadillas are perfect for using up leftovers. Serve this 20-minutes dinner any day of the week!

prep 10

cook 10

total 20

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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!

Nutrition Information