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Smoky, tender Kalua pork and gooey melted cheese are grilled inside a crispy tortilla with a sweet pop of pineapple. It’s a fantastic Hawaiian-inspired twist on a classic and the perfect way to use leftovers.
For 4 servings
In a medium bowl, combine the shredded Kalua pork, thinly sliced red onion, diced pineapple, and chopped cilantro. Mix until all ingredients are evenly distributed. Set aside.
Heat a large non-stick skillet or griddle over medium heat. While it heats up, lay a tortilla flat and spread about 1/2 tablespoon of softened butter evenly over one entire side.
Place the tortilla butter-side down in the hot skillet. Immediately sprinkle about 1/4 cup of shredded Monterey Jack cheese over one half of the tortilla.
Spoon approximately 1/4 of the Kalua pork mixture over the cheese, followed by another 1/4 cup of cheese on top of the pork.
Fold the empty half of the tortilla over the filling. Cook for 2-3 minutes, pressing down gently with a spatula, until the bottom is golden brown and crispy.
Carefully flip the quesadilla and cook for another 2-3 minutes on the other side, until it's also golden brown and the cheese is fully melted and bubbly.
Transfer the cooked quesadilla to a cutting board and let it rest for a minute. Repeat steps 2-6 with the remaining tortillas and filling.
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Smoky, tender Kalua pork and gooey melted cheese are grilled inside a crispy tortilla with a sweet pop of pineapple. It’s a fantastic Hawaiian-inspired twist on a classic and the perfect way to use leftovers.
This hawaiian recipe takes 22 minutes to prepare and yields 4 servings. At 545.9 calories per serving with 26.07g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
Cut each quesadilla into wedges and serve immediately with sour cream for dipping.
Mix in some finely diced jalapeños or a pinch of red pepper flakes with the pork filling for a spicy kick.
Swap Monterey Jack with other melting cheeses like cheddar, pepper jack, or a Mexican cheese blend.
Spread a thin layer of BBQ sauce or teriyaki sauce on the inside of the tortilla before adding the filling for extra flavor.
If you don't have Kalua pork, this recipe also works well with shredded BBQ chicken or pulled pork.
The Kalua pork and Monterey Jack cheese provide a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Pineapple is an excellent source of Vitamin C, an antioxidant that helps boost the immune system and supports skin health.
The carbohydrates from the flour tortillas provide a quick source of energy to fuel your daily activities.
Each quesadilla contains approximately 550-650 calories, depending on the specific ingredients used, such as the type of tortilla and the fat content of the pork and cheese.
These quesadillas are a good source of protein from the pork and cheese. However, they can be high in calories, fat, and sodium. To make them healthier, you can use whole wheat tortillas, reduce the amount of cheese, and serve with a side salad instead of sour cream.
Quesadillas are best served fresh and crispy. You can prepare the pork filling mixture ahead of time and store it in an airtight container in the refrigerator for up to 2 days. Assemble and cook the quesadillas just before serving.
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a dry non-stick skillet over medium-low heat or in an air fryer until warmed through and crispy. Avoid using a microwave, as it will make the tortilla soggy.
They are great on their own or with sour cream. You can also serve them with guacamole, salsa, a tropical fruit salsa, or a side of coleslaw.