Crispy Chicharrón Quesadillas
Crispy fried pork skin layered with melted cheese and jalapeños between toasted flour tortillas. Ready in 15 minutes with maximum crunch and flavor.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1.5 cups chicharrón (fried pork skin), crushed into bite-sized pieces
- 4 pieces flour tortillas (8-inch)
- 1 cup shredded Oaxaca or mozzarella cheese
- 2 pieces jalapeños (fresh, thinly sliced)
- 1.5 tbsp butter
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat a 10-inch skillet or griddle over medium heat for 1 minute until warm.
- 2
Spread 1/2 tbsp butter on one side of a tortilla. Place butter-side down on the skillet.
- 3
Top with 1/4 cup cheese, a pinch of crushed chicharrón, 3–4 jalapeño slices, and more cheese.
- 4
Place a second tortilla on top. Spread 1/2 tbsp butter on the upper tortilla.
- 5
Cook until the bottom tortilla is golden and crispy, ~2 minutes.
- 6
Flip carefully. Cook until the second side is golden and cheese inside has melted, ~2 minutes.
- 7
Slide onto a cutting board. Cut into triangles. Repeat with remaining tortillas.
- 8
Serve hot.
Tools you’ll need
- 10-inch skillet or griddle
- cutting board
- spatula
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