Roasted Poblano and Carnitas Quesadillas

Story by Natalie
Roasted Poblano and Carnitas Quesadillas
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I recently heard from someone that they’d never made a quesadilla and I was stunned! In my house that’s like saying “I’ve never made a PB&J.” Tortillas and cheese are higher on our grocery list than bread, peanut butter, and just about everything else (except maybe wine). Mild cheese melted between two tortillas and stuffed with anything or nothing at all. They are the perfect last minute dinner, late night snack or delicious appetizer. There is just something so right about a great quesadilla. No matter how simple or complex I make them, they’re a winner every single time.

Cinco de Mayo is Friday, yesssssssssss! So, in honor of one of our very favorite food holidays, I thought I’d take the opportunity to add a new quesadilla combo to my arsenal of go-to meals. A while back Holly and I pulled together an epic carnitas recipe while we were in the throws of Whole 30 and we use it ALL the time. That carnitas meat has become one of my favorite things to add to everything from tacos, to eggs, to salads, and using it in a quesadillas just makes sense. Traditionally, oaxaca cheese is used in quesadillas, but for the sake of convenience I decided to with mozzarella this time around. Finally, to really take these quesadillas to the next level, I added roasted poblano peppers. Seriously though, is there anything more delicious that roasted peppers? I think not. All these flavors came together in a warm tortilla (corn or flour, depending on your preference) with a cheese pull that could make anyone drool. This Cinco de Mayo try them yourself and be sure to serve them with guacamole, sour cream, salsa, and some margaritas, of course. They make the perfect celebratory dinner, lunch, appetizer, or fourth meal (I would and do eat these any time of day and I give you permission to do the same).

Roasted Poblano and Carnitas Quesadillas

Roasted Poblano and Carnitas Quesadillas

Serves 8


2 cups carnitas
2 cups shredded mozzarella
3 poblano peppers
olive oil
16 6" corn tortillas or 8 10" flour
sour cream


  1. On a baking sheet or ovenproof skillet, arrange poblano peppers. Brush with olive oil and broil on high until skins are charred, about 8 minutes. Turn once and char remaining side. Remove from oven and allow to cool. Discard charred skin (it should just slip off), seeds, core and stems and cut remaining pepper into ½” strips.
  2. Prepare quesadilla by layering cheese, carnitas and poblano peppers divided equally among each quesadilla. If using corn, top with a second tortilla, if using flour just fold in half.
  3. Heat a skillet over medium heat adding just enough oil to coat the pan. Cook one quesadilla at a time until cheese begins to melt and tortilla starts to brown. Flip and continue to cook for an additional 2-3 minutes. Remove and keep in warm oven until ready to serve. Continue this process with each quesadilla.
  4. Serve with your favorite salsa, guacamole and/or hot sauce and enjoy!