This pork Chile Verde Quesadilla recipe is a great way to use up leftover Chile Verde. These flour tortillas are stuffed full of leftover Chile Verde and Monterey Jack cheese and fried until the cheese is melty. A hearty, easy, and delicious appetizer, snack, or meal.
Quesadillas are one of my favorite Mexican foods to make. They’re so simple, but they can be so incredibly packed with flavor at the same time. I’ve been making various quesadillas for years, but one that I’ve really grown to love is this recipe. It’s a great way to use my leftover pork Chile Verde, and it makes a great addition to any potluck, Taco Tuesday table, or backyard party. Whenever I make these, my family devours them all, and I know yours will, too.
Chile Verde Quesadilla
These delicious quesadillas are jam-packed with bold flavor. Flour tortillas are topped with pork Chile Verde, salsa Verde, and Monterey Jack cheese to create a dish that’s spicy, but not too spicy, full of melty cheese, and absolutely loaded with flavor. It’s the perfect dish for anyone who loves Mexican food, and because it only has a touch of heat, everyone can enjoy it. Even my family members who can’t stand hot food love this recipe.
Why You’ll Love This Chile Verde Quesadilla Recipe
- It uses leftover Chile Verde, so it’s incredibly easy to make.
- You only need a few simple ingredients.
- It’s spicy, but not too spicy. Even people who like to keep things mild will enjoy it.
- It’s so versatile. It makes a great appetizer, snack, or full meal.
Chile Verde Quesadilla Variations
Like all quesadillas, this Chile Verde variation is wide open to interpretation, making it a delicious and versatile recipe.
- Use any cheese you like. Almost all cheeses will work, especially cheese like cheddar, Colby Jack, and Mexican cheese blends.
- Add diced jalapeno peppers to make it a bit spicier or serrano peppers for a bigger kick.
- For an earthier flavor add diced chipotle peppers or poblano peppers.
- Add different seasonings like chili powder or a few drops of sriracha sauce to change up the flavors.
Chile Verde Quesadilla FAQ
If you have questions about this recipe, then I have the answers. The following FAQ answers the most commonly asked questions about quesadillas.
What is the best cheese for quesadillas?
Authentic Mexican restaurants use Oaxaca or Chihuahua cheese. However, cheeses like Colby Jack, Monterey Jack, mozzarella, cheddar, and Mexican cheese blends work well.
What can you put in quesadillas?
It’s really up to you. All kinds of ingredients work well. Some excellent options include:
- Black beans
- Chopped onions
- Peppers
- Tomatoes
- Corn
- Cilantro
- Avocado
- Refried beans
- Steak
- Shrimp
What is Chile Verde made of?
Chile Verde is a Mexican stew made of pork in a savory green sauce made from roasted green chile peppers and tomatillos.
Why is a quesadilla called a quesadilla?
The word “quesadilla” is derived from the words “queso” and “tortilla”. Queso means cheese, and we all know what tortillas are. So the word perfectly describes the dish – tortillas filled with cheese.
How long will quesadillas last in the fridge?
Quesadillas will last for up to 3 days in the refrigerator in an airtight container.
How to Store and Reheat Chile Verde Quesadillas
Let your quesadillas cool completely, then store them in an air-tight container for up to 3 days. To reheat them, place them on a baking sheet lined with foil. Then, bake them for 10 minutes at 325 degrees until the tortillas are crisp and the cheese is melted.
Chile Verde Quesadilla Ingredients
It only takes a handful of simple ingredients to make these delicious quesadillas. You’ll be using leftover Chile Verde, and the rest are easily found at your local grocery store.
- Leftover Chili Verde pork
- Salsa Verde
- Vegetable broth
- Monterey Jack cheese
- Ready-to-cook flour tortillas or regular flour tortillas
How to Make Chile Verde Quesadillas
Making these quesadillas is as easy as gathering up the ingredients. It only takes a few simple steps, and you’re done!
Step 1: Heat the Chile Verde
Add leftover Chile Verde, salsa verde, and vegetable broth to a small saucepan and cook over medium-high heat, stirring frequently, until heated through.
Step 2: Heat the Tortillas
Heat a frying pan on medium heat and cook the flour tortillas on both sides until hot and bubbly. You can also use store bought tortillas and heat them in the pan.
Step 3: Construct the Quesadillas
Spread the pork mixture on half of a tortilla and top it with shredded cheese. Then, fold the tortilla in half and cook in the pan until the tortilla browns. Using a spatula, flip and brown the other side.
You can also spread the filling on an entire tortilla and top with another tortilla, then heat it up in the same manner.
Try These Chile Verde Quesadillas Today
These Chile Verde quesadillas are a great way to use your leftover Chile Verde, and they’re so easy to make that they’re perfect for everything from Taco Tuesdays to potlucks, backyard parties, or just an afternoon snack. Give these a try, and I know you’ll find yourself making them again and again. With this great combination of ease and taste, why wouldn’t you?
More Delicious Mexican Recipes You’ll Enjoy
Easy Chicken Enchilada Casserole – A delicious casserole dish that is layered with corn tortillas, chicken, cheese, and green enchilada sauce. It’ll definitely become a family favorite.
Easy Spanish Rice -This is a very simple, quick, and easy side dish recipe that pairs perfectly with your favorite Mexican recipes.
Green Chili Corn Casserole – This corn casserole recipe makes a perfect side dish for all occasions or makes a simple and quick meal.
And this Old School Tamale Pie from Great Grub, Delicious Treats. It’s a delicious skillet meal that is cooked in a cast iron and topped with cornbread.
Chile Verde Quesadilla
Ingredients
- 3 cups leftover Chili Verde pork
- ¼ cup Salsa Verde
- ¼ cup vegetable broth
- 3 cups Monterey Jack cheese, shredded, add more if desired
- 6 ready-to-cook flour tortillas or regular flour tortillas
Instructions
- In a small saucepan, add leftover Chile verde, salsa verde and vegetable broth.
- Cook over medium heat until heated through, stirring frequently.
- In a frying pan over medium heat, cook flour tortilla into the pan. Cook on both sides until hot and bubbly, or use store bought flour tortillas and heat in pan.
- Spread pork mixture on one half of the tortilla followed by shredded cheese. Fold tortilla in half and cook until tortilla starts to brown then flip over and continue cooking until the cheese is melted.
- *Or spread pork mixture over the entire surface of the tortilla, top with cheese, and add the top tortilla.
Here are a few pics that are perfect to save to your favorite Pinterest boards.
