These Pork Carnitas Quesadillas combine crispy pork, melty cheese, and black beans wrapped in golden tortillas. Perfect for busy weeknights!
You know that feeling when you open the fridge, stare blankly, and think, “What the heck can I throw together for dinner tonight?” That was me last week.
I had a batch of leftover carnitas from taco night—my husband made them extra crispy, the way we love them. But tacos again? Meh. I was craving something just as satisfying but with a twist. Then it hit me—quesadillas. Warm, cheesy, crispy on the outside, loaded with tender pork on the inside. It was one of those why didn’t I think of this sooner? moments.
I threw it together with some black beans and Colby Jack cheese, and let me tell you—my kids didn’t even breathe between bites. My husband? He gave me that raised eyebrow “Oh yeah, this is a keeper” look.
And now, I’m passing this life-saving recipe on to you. Because sometimes, you just need an easy, cheesy win for dinner.
Why You’ll Love This Pork Carnitas Quesadillas Recipe?
Let’s be real: You need recipes that work. And this one? It’s got all the good stuff.
- Quick & Easy: Dinner in 15 minutes? Yep.
- Perfect for Leftovers: Got leftover pork carnitas? This is their time to shine.
- Golden & Crispy: That buttery, cheesy crust on the outside? Pure magic.
- Family-Approved: Even the picky eaters will devour these.
- Totally Customizable: Keep it simple or go all out with toppings.
Ingredient Notes:
Listen, ingredients can make or break a dish. Here’s the lowdown on what makes these quesadillas awesome:
- Pork Carnitas: If you’ve got leftover carnitas, you’re golden. No leftovers? Try store-bought pulled pork or shredded chicken.
- Flour Tortillas: Burrito-sized works best here—big enough to hold all that cheesy goodness without falling apart.
- Colby Jack Cheese: Melts perfectly. You could swap in Monterey Jack, Pepper Jack, or even cheddar if that’s what you have.
- Black Beans: Adds a nice earthy flavor and a bit of extra heartiness. Make sure to rinse and drain them!
- Butter + Oil: Butter for flavor, oil for that perfect crispy tortilla.
Pro Tip: If you’re feeling fancy, sprinkle a tiny bit of cheese directly in the skillet before the tortilla goes down—it gets all caramelized and crispy. Game-changer.
How To Make Pork Carnitas Quesadillas?
Let’s break this down so you can totally nail it the first time.
Step 1: Crisp Up the Carnitas
Heat a skillet over high heat with a drizzle of oil. Add the pork carnitas and let them sit without stirring for about 2-3 minutes. You want those crispy edges, trust me.
Quick Tip: The meat doesn’t need to be fully heated yet—it’ll keep warming as you cook the quesadilla.
Step 2: Butter the Skillet
Remove the pork from the skillet and turn the heat to medium. Add half the butter and let it melt, swirling it around to coat the pan.
Step 3: Build the Quesadilla
Lay one tortilla in the skillet, right on top of that butter. Sprinkle a handful of cheese directly on the tortilla, then layer on half the beans and half the crispy pork carnitas.
Top it with a little more cheese—because why not?
Step 4: Cook Until Golden
Let the quesadilla cook for about 5-6 minutes. You’re looking for that golden brown perfection on the bottom and melty cheese on the inside.
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Step 5: Fold and Finish
Carefully fold the tortilla in half, pressing gently so it holds together. Repeat with the second tortilla.
Step 6: Slice and Serve
Slice those beauties into wedges and serve them immediately with sour cream, guac, or whatever toppings you love.
Storage Options:
Honestly, these disappear fast in my house, but if you somehow have extras:
- Fridge: Store in an airtight container for up to 3 days. Reheat in a skillet to keep the crispiness.
- Freezer: Wrap cooled quesadillas in foil and freeze for up to 2 months.
- Reheat Tip: Skip the microwave—it makes them soggy. Go for the skillet or air fryer instead!
Variations and Substitutions:
You can totally make these your own!
- Cheese Swaps: Try Pepper Jack for heat or mozzarella for extra gooeyness.
- Meat Ideas: Shredded rotisserie chicken or even leftover taco beef works great.
- Spicy Kick: Add jalapeños or a drizzle of hot sauce.
- Vegetarian: Skip the meat and double the beans—or toss in some sautéed mushrooms and peppers.
What to Serve with Pork Carnitas Quesadillas?
These quesadillas are amazing on their own, but they’re even better with sides!
- Mexican Rice – Classic and comforting.
- Street Corn Salad – Creamy, tangy, and loaded with flavor.
- Tortilla Chips & Salsa – Because chips + dip is always a win.
- Fresh Green Salad – Balance out the richness with something crisp.
Frequently Asked Questions:
Can I make these quesadillas ahead of time?
Absolutely! Just assemble and refrigerate until you’re ready to cook.
How do I keep them crispy?
Use a little butter and let them cook low and slow. No soggy tortillas here!
What if I don’t have carnitas?
No worries! Shredded chicken or even ground beef would work great too.
So there you have it—crispy, cheesy, and downright addictive Pork Carnitas Quesadillas. Perfect for busy weeknights, casual game days, or those nights when you just need something delicious fast.
If you give these a try, let me know how they turn out! Got a fun twist or topping idea? Drop it in the comments—I love hearing from you!
Happy cooking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pork Carnitas Quesadillas
Ingredients
- 1⅓ cups cooked pork carnitas
- 1 tsp vegetable oil
- 2 large flour tortillas burrito-sized
- 1 cup Colby Jack cheese shredded
- ½ cup black beans drained and rinsed
- 1 tbsp unsalted butter
Optional Toppings:
- Sour cream
- Guacamole
- Pico de gallo
- Shredded lettuce
- Corn salsa
Instructions
Prepare the Pork Carnitas:
- Heat a non-stick skillet over high heat. Add the vegetable oil and heat until shimmering. Add the pork carnitas and cook without stirring for 2-3 minutes, allowing the edges to crisp. The pork does not need to be fully heated through as it will continue to warm during quesadilla assembly. Remove the pork from the skillet and set it aside.
Heat the Skillet and Prepare the Base:
- Reduce the heat to medium. Add half of the butter to the skillet, allowing it to melt and coat the surface evenly. Once melted, sprinkle approximately 1 tablespoon of the shredded cheese directly onto the skillet to create a golden, crispy cheese crust.
Assemble the Quesadilla:
- Place one flour tortilla directly on the buttered and cheesed skillet. Evenly distribute half the remaining shredded cheese over the tortilla, followed by half the black beans and half of the crisped pork carnitas. Sprinkle another small amount of cheese on top before folding the tortilla in half.
Cook the Quesadilla:
- Allow the quesadilla to cook for 5-6 minutes, or until the bottom is golden brown and the cheese has fully melted. Flip carefully and cook the other side for an additional 2-3 minutes, ensuring a golden, crispy exterior.
Repeat for the Second Quesadilla:
- Repeat steps 2 through 4 using the second tortilla and the remaining ingredients.
Serve:
- Slice the quesadillas into wedges and serve immediately with your preferred toppings such as sour cream, guacamole, and pico de gallo.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
