New This Month

Pork Quesadillas


This version is inspired by the Cuban sandwich; bread is replaced with tortillas and grilling them adds a smoky flavor.

  • Prep:
  • Total Time:
  • Servings: 4
pork quesadillas

Source: Everyday Food, July/August 2005


  • 1 large garlic clove
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil, plus more for grates
  • 1 pork tenderloin (3/4 to 1 pound)
  • 1 large red onion, cut into 1/2-inch-thick slices
  • 4 flour tortillas (10-inch or burrito-size)
  • 4 tablespoons spicy brown mustard, plus more for serving
  • 6 ounces thinly sliced baked ham
  • 3 to 4 dill pickles, thinly sliced lengthwise
  • 8 ounces provolone or Swiss cheese, coarsely shredded (about 2 cups)


  1. Use garlic and salt to make a paste. In a small bowl, combine with 1/4 teaspoon pepper and the oil. Rub all over pork.

  2. Heat grill to high; oil grates. Place pork on hottest part of grill; cover. Cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 155 degrees. 10 to 20 minutes. Let rest 5 minutes; thinly slice across the grain.

  3. Meanwhile, place onion slices on cooler part of grill; cover. Cook, turning once, until soft and beginning to brown, about 10 minutes. Reduce grill to medium-low.

  4. Spread 1 tablespoon mustard on each tortilla, leaving a 1/2-inch border. Dividing evenly, layer half of each tortilla with ham, pork, onion, pickles, and cheese. Fold tortillas; press to close.

  5. Lightly oil grates. Place quesadillas on grill; cover. Cook, turning once, until browned in spots and cheese has melted, about 4 minutes. Cut into wedges; serve immediately.

Cook's Notes

To save time, you can grill the pork and onions up to a day ahead; refrigerate in separate covered containers. You can also substitute any leftover pork roast.

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