A carnitas quesadilla is a useful way to turn cooked shredded pork into another meal. Crisp the pork first, add a light Savory Dust finish and tuck it into tortillas with Monterey Jack.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
1 tablespoon (15 ml) water, if needed to loosen cold pork
1 level teaspoon (5 ml) Savory Desert Dust
4 large flour tortillas, about 10 inches (25 cm) across
1 1/2 cups (170 g) shredded Monterey Jack cheese
Optional: lime wedges for serving
Directions
Warm the pork. Heat 1 teaspoon oil in a wide skillet over medium heat. Add cooked carnitas, using the tablespoon water only if needed to separate cold strands. Heat thoroughly, stirring, until the pork reaches 165°F (74°C).
Crisp and season. Let excess moisture evaporate. Spread pork in one layer and cook 3–4 minutes without constant stirring, then turn to crisp a few more edges. Remove from heat and fold in Savory Dust; taste before adding any other seasoning.
Fill the tortillas. Divide pork and cheese into four portions. Scatter half of each cheese portion over one half of a tortilla, add pork and finish with the remaining cheese. Fold the empty half over the filling.
Toast in batches. Wipe the skillet and brush with remaining teaspoon oil. Over medium-low heat, cook one folded quesadilla at a time for 2–3 minutes per side. Press lightly with a spatula and turn carefully until the cheese melts and the tortilla has irregular golden spots.
Settle and slice. Rest each quesadilla 2 minutes before cutting into wedges. Serve while the tortilla is crisp, with optional lime. Keep any wet accompaniments at the table.
Cooking timing: 25–35 mins + 2 mins settling.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
This recipe starts with fully cooked carnitas, homemade or purchased refrigerated. It does not include the hours needed to cook raw pork shoulder. Check purchased pork instructions and heat the filling to 165°F (74°C) before crisping.
CAN I USE PLAIN PULLED PORK?
Plain cooked pulled pork works well. Heavily sauced barbecue pork gives a different flavor and can make the tortilla wet. Drain excess liquid and start with less Dust if the pork is already strongly seasoned.
WHY ADD DUST AFTER CRISPING?
The pork is already cooked and usually seasoned. A small finish adds flavor without leaving date-based seasoning against a hot dry pan for a long time. Taste first; leftover carnitas varies in salt.
WHAT CHEESE MELTS WELL?
Monterey Jack gives a mild, creamy melt. A similar amount of low-moisture mozzarella or mild cheddar also works. Avoid very wet fresh cheese as the only cheese because it can soften the tortilla.
HOW DO I STOP THE FILLING FALLING OUT?
Keep the pork in short shreds, spread it in a thin layer and sandwich it between cheese. Fold the tortilla and turn with a wide spatula toward its folded edge. Let it settle before slicing.
CAN I PREPARE THEM AHEAD?
Portion cold cooked pork and grated cheese separately in the refrigerator. Assemble and toast near serving time for the best texture. The pork storage clock starts when it was originally cooked; making quesadillas does not reset that clock.
HOW SHOULD I STORE LEFTOVERS?
Refrigerate within two hours, or one hour above 90°F (32°C), at 40°F (4°C) or below. Use within the original pork’s 3–4-day refrigerated window. Reheat once to 165°F (74°C); a covered skillet followed by a brief uncovered crisp works well.
