Carnitas Quesadilla
User Reviews
5.0
3 reviews
Excellent
Carnitas Quesadilla
Report
These Carnitas Quesadillas are crispy on the outside with tender carnitas pork, melted cheese, and hearty beans on the inside. Eat it just like that or load it up with toppings for a quick and delicious weeknight meal!
Share:
Ingredients
- 1⅓ cups pork Carnitas
- 1 teaspoon vegetable oil
- 2 large flour tortillas (burrito size)
- 1 cup shredded Colby jack cheese
- 1/2 cup black beans drained and rinsed
- 1 tablespoon butter
Toppings (optional)
- sour cream
- guacamole
- Pico de Gallo
- shredded lettuce
- corn salsa
Add to Shopping List
Instructions
- Heat the oil in a large non-stick skillet over high heat. Once hot, add the carnitas and let cook without stirring for 2-3 minutes or until the bottom gets crisped. The meat does not have to be heated through as it will continue to warm as we cook the quesadilla.
- Remove the meat and reduce the heat to medium. Add half of the butter to the skillet and let melt, swirling the skillet to make sure the entire surface is covered. Once the butter melts sprinkle 1 tablespoon of the cheese in the skillet. (see note)
- Lay one tortilla on top of the butter and cheese. Add half the remaining cheese, half the black beans and half of the carnitas meat evenly over the top of the tortilla.Let cook for 5-6 minutes or until the cheese is melted and the bottom of the tortilla is golden brown.Fold quesadilla in half and repeat with second tortilla.
- Once both are cooked, cut each one in half with a knife and serve with your choice of sour cream and guacamole to dip. Enjoy!
Notes
- This carnitas quesadilla recipe works best in a non-stick skillet because the cheese will release most easily in this type of skillet. If you don't have a non-stick skillet, you can use a well seasoned cast iron skillet, or opt to omit the cheese on the outside of the quesadilla and use all of the cheese on the inside of the quesadilla.
- If you are short on time, you can skip frying the pork carnitas in the skillet before you make the quesadilla. This crisps up the meat and adds that signature carnitas texture, but it will still taste great if you just add the meat to the quesadilla without crisping it in the pan first.
Nutrition Information
Show Details
Calories
385kcal
(19%)
Carbohydrates
27g
(9%)
Protein
21g
(42%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
802mg
(33%)
Potassium
138mg
(4%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
535IU
(11%)
Vitamin C
1mg
(1%)
Calcium
294mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 21g | 42% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 802mg | 33% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 294mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
