Quesadillas de Chicharrón
Crispy fried pork belly quesadillas stuffed with charred chicharrón and melted cheese. Toast until the tortillas are golden and the filling is hot, 10 minutes total.
- Total time
- 15 min
- Servings
- 2
- Calories
- 425
- Protein
- 18g
Ingredients
- 6 oz chicharrón (fried pork belly or carnitas)
- 4 count flour tortillas (8-inch)
- 4 oz oaxaca cheese or mozzarella, sliced
- ¼ count white onion, thinly sliced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp olive oil
Instructions
- 1
Crumble chicharrón into bite-sized pieces, breaking apart any large chunks.
- 2
Warm a 10-inch skillet over medium heat. Lay one tortilla flat in the dry pan.
- 3
Place half the cheese on the tortilla, then sprinkle half the chicharrón, onion, and cilantro.
- 4
Top with remaining cheese, then lay second tortilla on top and press gently.
- 5
Cook 2–3 minutes until tortilla is golden and crispy underneath, then flip carefully.
- 6
Drizzle 0.5 tbsp oil on the skillet edge. Cook 2 minutes until second side is golden.
- 7
Slide onto a cutting board. Repeat with remaining tortillas and filling to make second quesadilla.
- 8
Cut both quesadillas into wedges. Serve hot with lime wedges and salsa if desired.
Tools you’ll need
- 10-inch nonstick or cast-iron skillet
- cutting board
- knife
- spatula
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