Green Chile Pork Quesadillas

Pork quesadillas with green chile are cooked in the oven on a sheet pan. This is an easy way to make four quesadillas at a time – the tortillas crisp up under the broiler so they’re hot, cheesy, and toasty when they come out of the oven. Serve them with salsa, sour cream, and other favorite toppings for an easy dinner or party appetizer.

Pork and green chile are a classic combo and so combining them in toasty hot quesadillas just seems like the right thing to do. Even better? They’re easy to make.

The filling is simple, but the cooking method is where you save the most time. Instead of cooking them one or maybe two at a time in a skillet on the stove, you pop them on a sheet pan and stick them under the broiler. It works great, is so much faster, and, in the end, you get quesadillas with melted cheese and a delicious green chile pork filling.

Oh, and if you choose to play along, don’t forget that adding a margarita (or two) gets you party bonus points.

Ingredients

• Ground pork
• Canned diced green chiles
• Chili powder
• Dried oregano
• Onion powder
• Garlic powder
• Flour tortillas
• Shredded cheddar and Monterey jack cheese blend

Recipe Steps

Brown the pork in a large nonstick skillet over medium heat until it’s no longer pink. Add the green chile, chili powder, dried oregano, onion powder, and garlic powder. Stir and cook it all for a couple of minutes.

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Lay the tortillas flat on an ungreased sheet pan. You should be able to fit all of the quesadillas on a 9×13″ sheet pan.

Place some of the cheese on half of each tortilla. Top the cheese with the pork mixture and then sprinkle the rest of the cheese over the top. Fold the tortillas over and lightly press down on them so they stay folded.

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Move an oven rack to the top position. Turn on the broiler and then place the sheet pan in the oven. Broil the quesadillas until they start to turn golden brown and crispy on top. Carefully turn them over and broil them on the other side until crispy and golden in spots.

Keep an eye on them while they broil – it doesn’t take long and they can go from perfect to burnt very quickly.

Garnishes

• Chopped fresh cilantro
• Sliced green onions
• Salsa verde
• Sour cream
• Salsa or pico de gallo
• Guacamole

Tips

These are great as an appetizer for game-day or make serve them as a main dish for a weeknight dinner along with a Mexican Caesar salad on the side.

I like to make these with 8″ flour tortillas, but you can use corn tortillas. You may need to make more quesadillas if the corn tortillas are smaller. Also, it’s a good idea to warm them before folding them – that way they’re less likely to tear.

Leftover pork quesadillas are okay, but never as good as when they are first made, hot out of the oven. That said, they will keep in the fridge for a few days and can be warmed up.

I hope you give this easy sheet pan pork quesadilla recipe a try – enjoy!

Happy cooking,

More Recipes to Try

• Easy Shrimp Tacos
• Jalapeno Poppers
• Enchiladas with Black Beans
• Mexican Chorizo Burritos
• BBQ Chicken Nachos
• Crock Pot Carnitas – recipe from The Stay at Home Chef
• Pulled Pork Quesadillas – recipe from Life in the Lofthouse