Delicious Quesadillas Al Pastor

Here is my take on quesadillas al pastor, with tender marinated pork, melted cheese, and fresh pineapple chunks wrapped in warm corn tortillas. The meat is seasoned with chilies and spices, then topped with diced onions and cilantro just like you’d find at your favorite taco truck.

These quesadillas have become my go-to dinner for busy weeknights. I often make extra marinade and freeze portions of the seasoned meat so we can have these whenever the craving hits. Nothing better than restaurant-style Mexican food at home, right?

What Kind of Tortillas Should I Use?

For quesadillas, flour tortillas are typically the go-to choice since they get wonderfully crispy and hold up better to folding and flipping than corn tortillas. Regular supermarket flour tortillas work just fine, but if you can find fresh tortillas from a Mexican market or restaurant, they’ll take your quesadillas to another level. The size matters too – stick with 8-10 inch tortillas, as anything larger can be tricky to flip without losing the filling. If you’re heating them up right before assembly, just give them about 30 seconds on each side in a dry skillet until they’re warm and pliable.

Options for Substitutions

This quesadilla recipe is pretty adaptable – here’s what you can switch up:

• Tortillas: While flour tortillas are most common, corn tortillas work great too. Just warm them slightly before using so they’re more flexible and less likely to break.
• Cheddar cheese: Feel free to swap cheddar with Monterey Jack, Oaxaca cheese, or even a Mexican cheese blend. Just avoid soft cheeses like mozzarella as they can get too runny.
• Chicken al pastor: If you don’t have al pastor-style chicken, you can use regular cooked chicken mixed with some chili powder and paprika. Pork al pastor or even seasoned ground beef work well too.
• Green onions: Regular white or red onions work fine – just dice them small and cook them slightly before adding to your quesadilla. Alternatively, use chives for a similar mild onion flavor.
• Cilantro: If you’re not a cilantro fan (or dealing with the cilantro-soap gene!), try using fresh parsley or just skip it altogether – your quesadilla will still taste great.

Watch Out for These Mistakes While Cooking

The biggest challenge when making quesadillas is managing the heat – too high and you’ll burn the tortilla before the cheese melts, too low and you’ll end up with a floppy, unappetizing result. A medium heat setting is your sweet spot, allowing the tortilla to get crispy while giving the cheese time to melt completely. Another common mistake is overfilling your quesadilla – stick to a thin, even layer of ingredients so everything heats through properly and stays inside the tortilla when flipping. For the crispiest results, resist the urge to press down hard on the quesadilla while cooking, as this can force out the melted cheese and create a mess on your pan. To ensure everything stays warm and crispy, serve immediately after cooking – letting quesadillas sit will make them lose their delightful crunch and the cheese will start to firm up.

What to Serve With Quesadillas?

These cheesy, flavorful quesadillas are perfect with all your favorite Mexican-inspired sides! A scoop of fresh guacamole and some zesty pico de gallo are my go-to toppings, while a dollop of sour cream helps cool things down. For a complete meal, serve them alongside some Mexican rice and refried beans – this combo is always a hit at my house. You can also add a simple cabbage slaw with lime dressing to bring some crunch and freshness to balance out the rich, melty cheese.

Storage Instructions

Keep Fresh: If you’ve got leftover quesadillas, wrap them in aluminum foil or place them in an airtight container. They’ll stay good in the fridge for up to 3 days, though they’re best enjoyed within the first day or two to maintain that nice crispy texture.

Freeze: Want to make these ahead? You can freeze assembled but uncooked quesadillas by placing them between sheets of parchment paper in a freezer bag. They’ll keep for up to 2 months – just cook them straight from frozen when you’re ready to eat!

Crisp Up: To get your leftover quesadillas crispy again, pop them in a dry skillet over medium heat for 2-3 minutes per side. You can also use a toaster oven for about 3-4 minutes – just keep an eye on them to prevent burning. Skip the microwave if you can, as it’ll make them soggy.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 30-35 g
• Carbohydrates: 50-60 g

Ingredients

• 1/2 cup diced al pastor chicken
• 1 sliced green onion
• 2 tortillas (8 to 10 inches wide)
• 1 tbsp chopped cilantro
• 1/2 cup shredded cheddar cheese (sharp cheddar works best)

Step 1: Warm the Al Pastor Chicken

Take your leftover al pastor chicken and heat it in a skillet over medium heat until it’s thoroughly warmed.

Once heated, set it aside for assembling the quesadilla.

Step 2: Prepare the Tortilla

In a dry skillet over medium heat, add a tortilla and warm it for about 30 seconds.

This step helps make the tortilla pliable and ready to hold the filling.

Step 3: Assemble the Quesadilla

Place half of the shredded cheese on the warmed tortilla.

Layer the warm al pastor chicken over the cheese, and then add a sprinkle of green onions and a pinch of cilantro for extra flavor.

Top with another layer of cheese to help the quesadilla hold together.

Place another tortilla on top to complete the assembly.

Step 4: Cook the Quesadilla

With the assembled quesadilla in the skillet, cook it for about 2-3 minutes on each side or until the tortillas are golden brown and crispy, and the cheese is melted.

To flip the quesadilla, use a large flipper or place a plate over the top of the quesadilla and invert the pan, then slide the quesadilla back into the pan with the uncooked side down.

Step 5: Rest and Serve

Allow the quesadilla to cool for about one minute before cutting into it.

This resting time helps the cheese set slightly, making the quesadilla easier and less messy to cut and eat.

Serve your quesadilla with your choice of salsa, guacamole, or sour cream for dipping and enjoy!