Quesadillas are already a pretty solid dinner move, but add crispy carnitas, roasted peppers, jalapeños, and Garlic Chili Pepper Cheddar, and things get a little more interesting. This version brings plenty of savory, smoky heat with a creamy lime dipping sauce to balance it out. It’s an easy way to turn leftover carnitas into something seriously craveable.
Carnitas Cheesy Quesadilla with Garlic Chili Pepper Cheddar
Ingredients:
- 4 large flour tortillas
- 2 cups cooked carnitas pork, shredded
- 2 cups shredded Tillamook Garlic Chili Pepper Cheddar
- 1/2 cup shredded mozzarella
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon butter or oil
- Sliced jalapenos & roasted poblano peppers
Creamy Dipping Sauce- Mix together and refrigerate
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 1 tablespoon chopped cilantro
- Pinch of garlic powder
Directions:
- Heat the shredded carnitas in a skillet over medium heat until hot. Sprinkle with smoked paprika and cumin if using.
- Lay one tortilla flat. Sprinkle about 1/2 cup of the Tillamook Garlic Chili Pepper Cheddar over half the tortilla. Add half of the carnitas. Sprinkle with onion and cilantro.
- Add the sliced jalapenos, roasted poblano peppers, tomatoes and a little bit of mozzarella. Finish with another generous layer of the Tillamook cheese. Fold the tortilla in half.
- Heat a large skillet over medium heat. Add a little butter or oil. Cook the quesadilla for 3-4 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and crisp and the cheese is fully melted.
- Repeat with the other quesadillas. Let rest for 1-2 minutes before cutting into wedges.