Elevate your weeknight dinners or weekend lunches with these Crispy Carnitas and Caramelized Onion Quesadillas, a delicious way to use leftover pork carnitas. Combining rich, tender carnitas, sweet caramelized onions, and gooey melted cheese, this recipe transforms the humble quesadilla into a sophisticated, adult-friendly meal. Quick, easy, and packed with flavor, these quesadillas are sure to impress kids and adults alike!
Key Takeaways
- Ready in under 15 minutes, perfect for quick weeknight dinners or casual lunches.
- Uses leftover carnitas and simple pantry ingredients for maximum flavor.
- Features caramelized onions and a double layer of cheese for a rich, satisfying texture.
- Customizable with different meats, cheeses, or dipping sauces.
- Pairs perfectly with Mexican crema, salsa, or BBQ sauce for dipping.
Why You’ll Love These Quesadillas
These carnitas quesadillas take a childhood favorite to new heights with bold, grown-up flavors. The combination of savory pork, sweet onions, and melted cheese creates a perfect balance, while the crispy flour tortillas add a delightful texture. With minimal prep and a handful of ingredients, this recipe is both approachable and impressive, making it ideal for busy evenings or entertaining friends.
Quick and Easy
With just a few ingredients and simple steps, you can have a restaurant-quality meal ready in minutes.
Elevated Comfort Food
The addition of caramelized onions and chili powder transforms quesadillas into a sophisticated dish that’s still kid-friendly.
Essential Ingredients
This recipe uses pantry staples and leftover carnitas for a quick, flavorful meal:
- Pork carnitas (1 cup): The star ingredient, adding rich, savory flavor.
- Sweet onion (1/2, thinly sliced): Vidalia or yellow onions for subtle sweetness.
- Chili powder (1 tbsp): Enhances flavor with a blend of paprika, chiles, garlic, and oregano.
- Apple cider vinegar (1 tbsp): Adds acidity and helps deglaze the pan.
- Shredded cheddar cheese (1.5 cups): For gooey texture; Mexican blend or a mix of cheddar, jack, and mozzarella works too.
- Flour tortillas (6, 6-inch): Soft and crispy when cooked, ideal for quesadillas.
- Olive oil or butter (1 tbsp): For sautéing onions and crisping tortillas.
- Pinch of salt: Enhances overall flavor.
Pro Tip: Use room-temperature or slightly warm carnitas for easier mixing and even cooking.
Kitchen Tools Needed
- Large skillet or frying pan: For sautéing onions and cooking quesadillas.
- Spatula: For flipping quesadillas.
- Cutting board and knife: For slicing onions.
- Measuring spoons and cups: For precise ingredient amounts.
- Plate: For assembling quesadillas.
Crispy Carnitas and Caramelized Onion Quesadillas Recipe
Serves: 3-6 (makes 6 quesadillas)
Prep Time: 1 minute
Cook Time: 10 minutes
Total Time: 11 minutes
Ingredients
- 1/2 sweet onion (Vidalia or yellow), thinly sliced
- 1 tbsp chili powder
- 1 cup pork carnitas, warm or room temperature
- 1 tbsp apple cider vinegar
- Pinch of salt
- 1 tbsp olive oil or butter (plus extra for cooking)
- 6 flour tortillas (6-inch)
- 1.5 cups shredded cheddar cheese (or Mexican blend)
Instructions
- Prepare the filling:
- Heat 1 tsp olive oil or butter in a skillet over medium heat. Add thinly sliced onions and sauté until golden brown, about 3 minutes.
- Stir in chili powder and cook for 1 minute to release aromas.
- Add carnitas and cook for 2 minutes, stirring every 30 seconds to warm through and shred slightly.
- Pour in apple cider vinegar to deglaze the pan, scraping up browned bits. Add a pinch of salt.
- Transfer the mixture to a bowl and let cool slightly.
- Assemble the quesadillas:
- Place a tortilla on a plate. Sprinkle a thin layer of shredded cheese (about 2 tbsp) on half the tortilla.
- Add a scant 1/4 cup of the carnitas-onion mixture on top of the cheese.
- Top with another thin layer of cheese (about 2 tbsp).
- Fold the tortilla in half to form a half-moon shape. Repeat with remaining tortillas.
- Cook the quesadillas:
- Heat a skillet over medium heat and coat with a thin layer of olive oil, butter, or pan spray.
- Place two folded quesadillas in the pan, with folds toward the center. Press lightly to help the filling adhere.
- Cook for 2-3 minutes until the bottom is crispy and cheese begins to melt, pressing lightly occasionally.
- Flip toward the fold and cook for 1-2 minutes until the other side is golden and cheese is fully melted.
- Remove from pan and let rest for 2 minutes before cutting and serving.
Pro Tip: Pressing lightly while cooking ensures the filling sticks together. Cut quesadillas into wedges for easy serving.
Customization Options
- Protein Substitutions: Swap carnitas for pulled pork, shredded chicken, or beef. Add 1 tsp chili powder if using unseasoned meat.
- Cheese Variations: Use pepper jack for a spicy kick or queso fresco for a milder flavor.
- Vegetarian Option: Replace carnitas with sautéed mushrooms, zucchini, or bell peppers.
- Extra Heat: Add diced jalapeños or a pinch of cayenne to the filling.
- Onion Alternatives: Use red or white onions if Vidalia isn’t available.
Serving Suggestions
- Dipping Sauces:
- Mexican Crema: Drizzle for a rich, slightly sweet touch.
- Sour Cream: A classic pairing.
- Salsa or Pico de Gallo: Fresh and zesty, perfect for dipping.
- BBQ Sauce: Sweet and tangy, great with carnitas.
- Ranch: Mix 1/2 cup ranch with 1 tbsp hot sauce for a spicy dip.
- Sides: Serve with Mexican rice, refried beans, or a simple green salad.
- Drinks: Pair with a cold Mexican beer, margarita, or lime-infused sparkling water.
Storage and Reheating
- Refrigerate: Store cooked quesadillas in an airtight container in the fridge for 3-4 days.
- Freeze: Wrap individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a skillet over medium heat for 1-2 minutes per side, or microwave for 30-60 seconds.
Tips for Success
- Fold, Don’t Stack: Folding tortillas into half-moons prevents filling spillage and makes flipping easier.
- Double Cheese Layers: Add cheese on both sides of the filling for a cohesive, gooey texture.
- Use Oil or Butter: A light coating in the pan ensures crispy tortillas without sticking.
- Flip Toward the Fold: This keeps the filling secure during cooking.
- Rest Before Cutting: Let quesadillas sit for 2 minutes to set the cheese for cleaner slices.
Conclusion
These Crispy Carnitas and Caramelized Onion Quesadillas are a quick, flavorful way to turn leftover carnitas into a crowd-pleasing meal. With tender pork, sweet onions, and melty cheese wrapped in crispy flour tortillas, this recipe elevates quesadillas to a sophisticated yet approachable dish. Perfect for weeknight dinners or casual gatherings, they’re easy to customize and pair with your favorite dipping sauces. Try this recipe tonight and redefine quesadillas for the whole family!
FAQ
Can I use something other than carnitas?
Yes, substitute with pulled pork, shredded chicken, beef, or sautéed vegetables for a vegetarian option.
Why use flour tortillas instead of corn?
Flour tortillas are softer, more flexible, and crisp up better, while corn tortillas may tear or stay soft.
How can I make these spicier?
Add diced jalapeños, a pinch of cayenne, or serve with spicy salsa or hot sauce.
How long do leftovers last?
Store in the fridge for 3-4 days or freeze for up to 2 months. Reheat in a skillet for best results.
What’s the best dipping sauce?
Mexican crema, salsa, or a spicy ranch (1/2 cup ranch + 1 tbsp hot sauce) are great choices.
Can I make these ahead of time?
Yes, assemble quesadillas, refrigerate for up to a day, and cook when ready.
