These pulled pork quesadillas with salsa verde will knock your socks off! This is the perfect leftover pulled pork quesadilla recipe to whip up for busy nights! Modeled after the amazing shredded pork quesadillas at a favorite local restaurant, this recipe is one to keep. And smoked pork quesadillas with Oaxaca cheese are even impressive enough for entertaining!
Using Leftover Pulled Pork for Quesadillas
Every couple months, the Hubs smokes a pork butt on our electric smoker. We usually enjoy one or two meals with the pork on the weekend that he smokes it. Then, I package up the rest in meal-sized servings and put in the freezer for later.
It is so great to have these little bags to pull out of the freezer for quick weeknight meals. I just pop the bag in the microwave and defrost for a couple of minutes, and then I can make whatever I want.
Prepping the Meat for Pulled Pork Quesadillas with Salsa Verde
To prepare the leftover pulled pork for this pulled pork quesadillas with salsa verde recipe, I just put the defrosted meat in a microwave safe bowl or in a small saucepan for the stove. Then, I add about 1/2 cup of salsa verde and heat just until warm.
Then, I am ready to assemble the smoked pork quesadillas!
For some, this heating step of the pork might can even be skipped since the meat will heat a bit with the melting cheese while the quesadillas are assembled. I just really like to ensure the meats in my meals will be good and warm so I like to heat the meat a bit before assembling the quesadillas.
Tips for Frying Tortillas
If you have a large griddle, you can assemble and cook your quesadillas faster. I usually use a tortilla-sized skillet for mine which means I have to make mine one-at-a-time. I am usually only making 4-5 at each meal though so it’s not a big deal.
One trick is to only put a small amount of butter in your skillet – less than a teaspoon of butter. This should be enough to coat the bottom of your flour tortilla which should be fully opened. I have learned the hard way over the years about adding too much fat (butter or oil) to the pan when attempting to fry tortillas. Too much butter just results in a soggy tortilla. And too much oil can over-fry the tortilla when all your really want is a golden crispness.
Another thing I liked to do is sprinkle a bit of chopped cilantro or parsley into the melting butter so that the tortilla will be speckled with a bit of green garnish when cooked. This really doesn’t do much as far as flavor goes. It is more for presentation purposes.
Assembling Pulled Pork Quesadillas with Oaxaca Cheese
Once I place the tortilla into the butter, I quickly sprinkle on the cheese, covering the tortilla as evenly as possible. Then, I add my filling to only one side of the tortilla (half moon shape). For this recipe, my filling consists of the leftover pulled pork, salsa verde, white onions, and chopped cilantro that you see in the recipe card below.
I carefully peek under the cheese-only half of the tortilla by lifting the tortilla with a spatula. Once it appears golden, I flip it over to cover the filling.
I then press down the quesadilla with the spatula to help the cheeses stick together and melt. Once the cheese appears gooey (which doesn’t take long), the quesadilla is ready to be served.
Using Oaxaca Cheese in Quesadillas with Pulled Pork
Although the local restaurant I modeled my quesadillas after uses a different cheese (a four-blend cheese), I wanted to create a Oaxaca cheese quesadilla recipe. Why? Because Oaxaca cheese is the best cheese for quesadillas, in my opinion. It is easy to grate and melts into ooey gooey perfection. Oaxaca cheese is a skim milk cheese originating from the Oaxaca region of Mexico. Stretchy and wound into a ball, it can be considered as string cheese variety.
You can see if my picture above, I simply pinched off pieces of cheese to layer on the tortillas. You can also grate Oaxaca cheese with a box grater. This method would ensure your cheese pieces were similarly sized and melted evenly.
Where to Buy Oaxaca Cheese for a Oaxaca Cheese Quesadilla
We buy our La Morenita Queso Oaxaca cheese at Walmart or at our local Hispanic market. I believe most large grocery stores and Hispanic markets should carry Oaxaca cheese. Cacique, another popular brand of Hispanic cheeses is also carried at many stores. Another name for Oaxaca cheese is quesillo or quesillo Oaxaca in certain regions. Sometimes, you will see the cheeses in your dairy section labeled as quesillo cheese.
Oaxaca Cheese Substitute
In my opinion, the Oaxaca cheese is similar to mozzarella cheese in consistency, color, and taste. A good Oaxaca cheese substitute is mozzarella.
However, another authentic Mexican substitute for Oaxacan cheese is asadero cheese which originates from the Chihuahua region of Northern Mexico. If you want to stick with a truly authentic Mexican cheese for your pulled pork quesadillas, I would substitute asadero cheese for Oaxaca cheese.
Another idea for a Oaxaca cheese substitute would be Monterey Jack cheese. This cheese is easy to find in grocery stores and still brings a mild taste similar to that of quesillo cheese. Again, like with the mozzarella, this one isn’t as great of an authentic substitution choice as the asadero because Monterey Jack cheese originates from California.
Pulled Pork Quesadillas with Salsa Verde
Ingredients
- 2 cups Pulled pork shredded
- ½ cups Salsa verde
- 4 Flour tortillas
- 8 oz Queso Oaxaca Sliced thinly
- ¼ cup White onion chopped
- 2 tbsp Cilantro chopped or pinched
Instructions
- Mix cooked pulled pork with salsa verde in small skillet or microwave-safe bowl.
- Heat pork on medium-low in skillet or for about 40 seconds in microwave – just until warm.
- Melt teaspoon of butter in small skillet over medium low heat until melted and skillet is coated.
- Place one tortilla in skillet and evenly top with cheese.
- On one half of the tortilla, evenly spread ½ cup pulled pork.
- Top with 1/4 of the chopped cilantro (about ½ tablespoon) and ¼ of the chopped onion (about 1 tablespoon).
- Gently lift the part of the tortilla that has only cheese to check for doneness. When the tortilla appears golden and crispy, fold this top half over the half with the pork. Press down with the spatula to help the two sides stick together. Cheese should be gooey.
- Remove from heat and repeat the steps (starting with the third step) with the remaining tortillas. (I like to wipe down or rinse ofter every couple of tortillas.)
- Slice each pork quesadilla into three wedges and serve with pico, salsa, or guacamole.
Nutrition
More Favorite Recipes with Pork
Black Eye Pea Soup with Tortellini and Sausage
Sausage and Squash Skillet with Orzo
Sausage Tortellini Soup with Spinach
Smothered Tamales with Chili Topping
White Beans and Rice with Sausage
Green Chili Dip with Pulled Pork
Easy Sausage Appetizers with Cocktail Bread
Smoked Sausage, Green Beans and Potato Sheet Pan Meal
Slow Cooker Red Beans and Rice with Canned Kidney Beans
English Muffin Sandwich for Breakfast
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