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May 3, 2023

Roasted Poblano and Carnitas Quesadillas

Quesadillas are our forever food friends. One of the easiest and tastiest meals you can make, this roasted poblano and carnitas quesadilla will quickly become a favorite.


Roasted poblano and carnitas quesadillas cut in quarters on a serving platter topped with salsa verde and cilantro
Photography by Gayle McLeod

Cheesy Crunchy Carnitas

We already love our Slow Cooker Crispy Carnitas. Straight out of the fridge for a little afternoon snack, or as part of a Sweet Potato Carnitas Hash for breakfast, our flavorful slow-cooked pulled pork recipe is a hero ingredient in all forms. Time to stop making one ingredient quesadillas (we see you zip top bag of shredded cheese), and start making these pulled pork carnitas quesadillas with roasted poblano peppers.

Roasted Poblano and Carnitas Quesadillas on a cutting board surrounded by lime wedges, salsa verde and cilantro

A Tasty, Filling, Budget-Friendly Recipe

We need dinner to be a lot of things, and this pork quesadilla recipe does the work. It makes the most out of all of the ingredients. Broiled poblano peppers bring a smoky earthiness and mozzarella cheese graces everything with its lactic meltiness. Slow-cooked pork shoulder–a cut that tastes best when cooked slow and low, and is easy on the wallet–finishes this trifecta for a three ingredient meal that everyone will love.

corn tortillas, mozzarella, carnitas, poblano peppers, olive oil, sour cream, guacamole and salsa verde in prep bowls

Roasted Poblano and Carnitas Quesadilla Ingredients

This really is a three ingredient dinner. Plus tortillas.

  • Poblano peppers – Charred and cut into strips. Poblanos are mild, but offer a little more heat than the standard bell pepper. Really tasty in our Sweet and Smoky Bean and Corn Salsa too.

  • Shredded mozzarella – Not just for shoving into your mouth straight from the bag out of the refrigerator. This highly meltable cheese seals everything together (see Manicotti for reference).

  • Shredded carnitas – We recommend making a big batch each week, because it’s a versatile and budget-friendly cut of pork that goes the extra mile.

  • Corn tortillas – Buy a big stack. If you don’t use them immediately, they freeze well. Just wrap them tightly in foil, and then plastic wrap for maximum freshness. Or make your own Homemade Corn Tortillas. Totally worth it.

poblano peppers brushed with olive oil on a baking sheet ready to be broiled in the oven
broiled poblano peppers brushed with olive oil on a baking sheet
roasted poblano peppers on a baking sheet with the skins, cores, stems and seeds being removed
roasted poblano peppers  with the skins, cores, stems and seeds removed being sliced on a cutting board

How To Cook Poblano Peppers?

  • Brush with olive oil. Place peppers on a baking sheet or in an ovenproof skillet and using a pastry brush, cover them with olive oil. Alternatively, you can rub the peppers with olive oil using your hands. Peppers get oiled, hands get moisturized. Two birds, one stone.

  • Broil. With a set of tongs, turn the peppers once, until the skins are charred, about 8 minutes.

  • Peel. Remove from oven and let cool slightly on the baking sheet. You can expedite the process by placing the peppers in a bowl and covering it tightly with plastic wrap. Once cool to the touch, the peppers will slip easily from the skin.

  • Clean. Discard the charred skin, seeds, core and stems.

  • Cut the peppers into ½-inch strips.

a corn tortilla topped with carnitas, roasted poblanos and mozzarella cheese being cooked in a skillet
roasted poblano and carnitas quesadillas being cooked in a skillet

Prepare This Meal In Advance, Future You Will Thank You

  • Carnitas freeze really well. Just make sure everything is cooled to room temperature before freezing. We recommend freezing in smaller quantities, because once thawed you’ll need to consume it that day.

  • Corn tortillas are a freezer’s good friend. Fresh masa can be frozen until needed to press into tortillas. You can also freeze tortillas, homemade or store bought, and warm on a skillet over medium heat.

  • Cooked quesadillas also freeze nicely. Find a nice flat place in your freezer, seal them in an air-tight bag, and store for up to two months.

  • This recipe is all about those pork carnitas. Should you have some Shredded Chicken around, you could also use that, but we recommend consulting our Baked Chicken Quesadillas recipe to add flavor.

  • You could definitely make these vegetarian by foregoing the carnitas. Broiled poblano peppers are a super flavorful way to prepare peppers.

carnitas quesadillas with roasted carnitas being sliced on a cutting board
Roasted poblano and carnitas quesadillas on a serving platter served with bowls of guacamole, sour cream & salsa verde

More Great Recipes To Fill Tortillas (Plus One Great Pork Recipe)

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Roasted Poblano and Carnitas Quesadillas

  • Serves: 8
  • Prep Time:  15 min
  • Cook Time:  25 min
  • Calories: 533


  • 3 poblano peppers
  • Extra-virgin olive oil
  • 2 cups shredded mozzarella
  • 2 cups shredded carnitas
  • 16 6-inch corn tortillas or 8 10-inch flour tortillas

For serving


  1. Turn the oven to broil.

  2. Place peppers on a baking sheet or in an ovenproof skillet and brush them with the olive oil. Broil, turning once, until the skins are charred, about 8 minutes. Remove from oven and let cool slightly on the baking sheet. Discard the charred skin (it should be easy to remove), seeds, core and stems and cut remaining pepper into ½-inch strips.

  3. Heat 1 teaspoon olive oil in a medium skillet or griddle over medium heat. Once the oil is glistening, working with one tortilla at a time, add the tortilla and sprinkle each with ¼ cup of mozzarella, ¼ cup carnitas and a few strips of peppers, then top with another tortilla (see Note). Cook until the bottom tortilla is golden brown and the mozzarella is melted, about 3 minutes. Flip the quesadilla and cook until the other side is golden brown and the mozzarella is melted, about 2 more minutes. Remove from the skillet and repeat with the remaining ingredients, adding 1 teaspoon oil to the skillet for every tortilla, to make 8 quesadillas total.

  4. To serve, cut each quesadilla in quarters. Serve with desired toppings.

Note: If using flour, add the filling ingredients on just one side and fold in half.

Nutrition Info

  • Per Serving
  • Amount
  • Calories533
  • Protein15 g
  • Carbohydrates27 g
  • Total Fat40 g
  • Dietary Fiber3 g
  • Cholesterol46 mg
  • sodium275 mg
  • Total Sugars1 g

Roasted Poblano and Carnitas Quesadillas

Questions & Reviews

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  • Jenn

    These quesadillas were so good. The roasted poblanos were so delicious, don't skip them.

    Thank you Jenn, the poblanos are our favorite part too!