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This image shows a plate of golden-brown quesadillas filled with flavorful al pastor pork, melted cheese, and diced pineapple, sliced into wedges and served warm

Pastor Quesadilla  Recipe

If you love quesadillas, you’ve got to try a quesadilla al pastor! This tasty treat is filled with marinated pork, making it a popular choice in Mexican cuisine.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 453 kcal

Ingredients
  

For the Quesadilla:

  • 8 Large flour tortillas
  • 3 ⅓ cups Shredded cheese try Oaxaca, Monterey Jack, or Chihuahua cheese

For the Al Pastor Meat:

  • 2 pounds Pork shoulder cut into small cubes
  • 3 Guajillo chilies
  • 1 Ancho chile or substitute with 1 chipotle in adobo
  • 1 Pasilla chile or substitute with 1 chipotle in adobo
  • 2 cloves Garlic
  • 1 ½ tsp Oregano
  • ½ tsp Cumin seeds
  • ½ tsp Black peppercorns
  • 1 Bay leaf
  • ½ cup Pineapple juice
  • 1 cup fresh Pineapple diced
  • 1 Large onion sliced
  • 3 tbsp Olive oil plus more for cooking the quesadillas

Instructions
 

Make the Al Pastor Meat

  • Prepare the Chilies: Start by cleaning the chilies. Use a damp kitchen towel to wipe them down, then remove the stems and seeds. Place the cleaned chilies in a large bowl and cover them with hot water. Let them soak for about 10 minutes.
    This image shows dried chilies being cleaned with a damp kitchen towel before removing stems and seeds, ready to be soaked in hot water.
  • Blend the Sauce: After soaking, drain the chilies and put them in a blender. Add the garlic, oregano, cumin seeds, black peppercorns, bay leaf, and the pineapple juice. Pour in ½ cup of water and blend everything until you have a smooth sauce.
  • Marinate the Pork: Place the cubed pork in a bowl and pour the sauce over it. Mix well to coat all the meat. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 2 hours, or overnight if you have time. This step makes the flavors pop!
    This image shows cubed pork in a bowl being coated with the blended al pastor sauce, ready to be covered and marinated in the refrigerator.
  • Cook the Meat: In a large pan, heat the olive oil over medium-high heat. Add the marinated pork and cook it for about 5 minutes. Then, toss in the sliced onion and continue to cook, stirring constantly, for about 15 minutes or until the pork is cooked through and tender.
  • Add Pineapple: Stir in the diced pineapple and cook for another 30 seconds. Once done, turn off the heat and set the mixture aside.

Make the Quesadillas

  • Heat Your Skillet: Grab a skillet or griddle and heat it over medium heat. Lightly brush it with a bit of oil.
  • Assemble the Quesadilla: Place one tortilla in the heated skillet. Sprinkle a generous amount of shredded cheese evenly over the tortilla. Next, spoon some of the cooked al pastor pork on top of the cheese and add a little more cheese on top.
    This image shows a tortilla in a heated skillet being topped with shredded cheese and a spoonful of al pastor pork, with another layer of cheese before adding the second tortilla.
  • Top with Another Tortilla: Place another tortilla on top, pressing down gently to create a quesadilla.
  • Cook Until Golden: Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla turns golden brown and the cheese melts perfectly.
  • Repeat: Continue this process with the remaining tortillas and filling until you’ve made all your quesadillas.
  • Slice and Serve: Once all the quesadillas are cooked, remove them from the skillet. Slice them into wedges or halves and serve them warm.
    This image shows a quesadilla being sliced into wedges and served warm, with melted cheese and flavorful pork peeking out from the edges.

Notes

  • Whole Wheat Tortillas: Use whole wheat tortillas to increase fiber content.
  • Low-Fat Cheese: Opt for low-fat cheese to reduce saturated fat.
  • Add Vegetables: Incorporate more veggies like bell peppers or spinach to enhance nutrients and fiber.