Pulled Pork Quesadillas

Once I discovered that you could make cheesy, evenly crispy, Pulled Pork Quesadillas in the oven with leftover pulled pork, I’ve never looked back. With this simple method you can make 4 (or even 6) quesadillas, all piping hot and ready to serve at the same time. It’s perfect for those evenings when you want a satisfying meal with minimal time in the kitchen.

These quesadillas are a delicious blend of textures and flavors – crispy tortillas, melted cheese, and tender pulled pork. We always keep bags of leftover pulled pork carnitas (Mexican pulled pork) in our freezer, which makes assembling these quesadillas quick and easy. The pork, slow-cooked until fall-apart tender, brings a rich depth of flavor that pairs perfectly with the sharp cheese and crisp tortilla. A quick stint in the oven, and dinner is served!

“Just made this and it was absolutely amazing. Love love love. I’m so stuffed and doing in the oven is so much better! Thanks for sharing, it will be hard for any recipe to compare to this one, in my book anyways!”

allison simpson

Ingredients for Pulled Pork Quesadillas

• Flour Tortillas: 8-inch
• Pulled Pork: Leftover pulled pork (carnitas) is ideal. Chicken Carnitas would also work well here.
• Green Onion: You could also use finely diced raw onion (white onion or yellow onion) or caramelized onions for added depth of flavor.
• Cheese: Monterey Jack cheese or a mix of Jack and cheddar. Mexican blend cheese is also an option.
• Fresh Cilantro: Optional – omit if you don’t like cilantro.
• Roasted Green Chiles: canned or homemade (how to roast your own chiles)
• Oil: high heat, neutral flavored oil such as avocado oil
• Kosher Salt and Black Pepper

Imagine crispy flour tortillas, plump with melty cheese, green onions, fresh cilantro, roasted green chiles, and juicy pulled pork with those essential crispy edges. Serve with your favorite toppings, like: hot sauce, sour cream (or Lime Crema), Jalapeño Ranch dressing, diced tomato, diced onion, cilantro, sliced pickled or fresh jalapeño, Pico de Gallo and Guacamole.

Why Bake Quesadillas in the Oven?

While Quesadillas traditionally cook on a stove or griddle, baking them in the oven offers several advantages:

1. Even cooking and piping hot results throughout.
2. Make multiple quesadillas at once (4-6 depending on tortilla size).
3. Hands-off cooking method.
4. Uses a foil-lined, rimmed baking sheet for easy cleanup.

Key Steps

Two key steps make these the absolute best pulled pork quesadillas.

1. Mixing the filling ingredients together first makes assembling the quesadillas a snap.
2. Brushing the tortillas with oil before baking gives them that quintessential bronze color and crispiness that you get when cooking them on the stove.

These cheesy pork quesadillas have become a staple in my kitchen (along with these Carne Asada Quesadillas and Shredded Chicken Quesadillas), perfect for both family dinners and larger gatherings. They’re a delicious way to use up leftover pulled pork, transforming it into a meal that feels both comforting and special. Whether you’re cooking for a quiet night in or a lively party, this recipe adapts easily – just double or triple the filling and cook in batches to feed a crowd. With its crispy exterior, gooey interior, and layers of flavor, this dish proves that sometimes the best meals are the ones that bring together simplicity and satisfaction in every bite.

More Mexican Pulled Pork Recipes

• Pork Carnitas Tacos
• Pulled Pork Nachos
• Pork Carnitas Tostadas (with homemade Tostada Shells)
• Pulled Pork Enchiladas
• Pulled Pork Chili

How to Make Pulled Pork Quesadillas

Reheat leftover pulled pork in a non-stick skillet in a little bit of hot oil until warmed through with crispy edges. (You can skip this step if you’re using freshly made pulled pork, though you still may want to crisp it up.) Season with salt and pepper and transfter to a large bowl. Set aside to cool slightly.

Gently stir green onions, cilantro, diced green chiles, and shredded cheese into warmed pulled pork.

Lay tortillas out flat in a single layer on clean countertop or work surface. Divide pulled pork mixture evenly over one half of each tortilla, leaving about a 1/2-inch border at the edge. Fold tortillas over filling and press to compact. Brush visible tortilla halves oil and arrange, oiled side down, on a foil-lined baking sheet. Brush other side of tortillas with oil.

Bake 10 minutes in a 425˚F, or until quesadillas begin to brown. Carefully flip each quesadilla and bake an additional 5 minutes, or until golden brown. Remove from oven and let cool 5 minutes. Cut into wedges and serve.