Pork Carnitas Quesadillas with Corn Salsa

• 8 oz shredded cooked pork carnitas
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup corn kernels
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt to taste
• 2 tablespoons olive oil

Steps

1. 1 In a bowl, mix corn, red bell pepper, red onion, cilantro, lime juice, cumin, chili powder, and salt for the salsa.
2. 2 Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3. 3 Place one tortilla in the skillet, sprinkle with a handful of cheese, then layer with pork carnitas and more cheese.
4. 4 Fold the tortilla in half and cook until golden and crispy, about 3-4 minutes per side.
5. 5 Repeat with remaining tortillas and filling.
6. 6 Serve quesadillas warm with a generous spoonful of corn salsa on top.

Equipment

• Large skillet
• Spatula

Variations

• Use chicken carnitas for a lighter option.
• Add black beans to the salsa for extra protein.

Substitutions

• Substitute Monterey Jack cheese with cheddar if preferred.
• Use frozen corn if fresh isn’t available.

Pairings

• Mexican rice
• Refried beans
• Cucumber slices

Nutrition

Tips

• For extra flavor, warm the tortillas before assembling the quesadillas.
• Customize your salsa with jalapeños if you like a bit of heat.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of guacamole and sour cream.
• Pair with a fresh green salad for a balanced meal.

FAQ