Pork Quesadillas

Pork Quesadillas

The Pork Quesadillas are crispy corn tortillas wrapped around Perry’s Famous pork chop that has been enhanced with smoky flavors of Guajillo, roasted vegetables, cilantro and cotija cheese.

Yield: 6 Quesadillas


  • 3 lbs. Perry’s Famous Pork Chop leftovers, finely diced
  • 1 lb. Mixed roasted vegetables
  • 1/4 cup Cilantro (fresh, chopped)
  • 1 cup Guajillo salsa, (you can substitute with store bought, such as chipotle or red enchilada sauce).
  • 1 tsp. Sea salt/Kosher salt

Combine all of the above ingredients in a bowl and reserve for assembly of quesadillas.

  • 4 oz. Quesadilla mix per corn tortilla
  • 4 oz. Cotija cheese, grated
  • 2 oz. Canola oil
  • 12 Corn tortillas
  • 2 oz. Pico de gallo and a pinch of grated cotija cheese, to garnish
  • Fresh Cilantro, to garnish
  • 1 ramekin Guajillo sauce (can be substituted with store bought, such as chipotle or red enchilada sauce)


  1. Place 1 oz. of canola oil in sauté pan over medium heat.
  2. Combine 4 oz of warm quesadilla mix with 2 oz of cotija cheese.
  3. Spread evenly on each tortilla, then place an additional tortilla on top.
  4. Fry 1 quesadilla in the pan at a time. To keep the tortilla from folding up, place a cold, iron sauté pan on top
  5. When one side is crisp, take the pan off and flip the quesadilla over with a spatula. Place the iron sauté pan on top again.
  6. When both sides are crisp, transfer to a cutting board and cut the quesadilla into 4 pieces. Garnish with pico de gallo, fresh cilantro, and cotija cheese. Serve with Guajillo salsa.
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