Experience a burst of vibrant flavor with this incredible Cuban Quesadilla recipe, a hearty dish that masterfully brings together all the iconic tastes of a classic Cuban sandwich – succulent pork, savory ham, tangy pickles, zesty mustard, and rich melted cheese – all tucked into a perfectly grilled tortilla.
Craving more Cuban-inspired culinary adventures? Don’t miss out on this tender Slow Cooker Cuban Ropa Vieja or these delightful Cuban Sloppy Joes.
The Cuban sandwich, with its unique combination of roasted pork, ham, Swiss cheese, dill pickles, and a smear of mustard, has long captured the hearts and palates of food enthusiasts worldwide. While I haven’t yet had the pleasure of visiting Cuba itself, the irresistible allure of its iconic sandwich has become a true culinary fascination for me. There’s just something about that perfect blend of savory, salty, and tangy that makes it utterly unforgettable.
Lately, it seems I’ve developed a particular affinity for pickles – their crisp texture and bright, briny flavor add an unexpected yet welcome punch to so many dishes. And when it comes to the Cuban sandwich, those pickles are non-negotiable, providing the essential counterpoint to the rich meats and cheese. Every time I encounter a dish that draws inspiration from this legendary sandwich, whether it’s a traditional Cuban or a creative new take, my interest is immediately piqued. And this Cuban Quesadilla recipe? It doesn’t just fit the bill; it exceeds all expectations, transforming those beloved flavors into a delightfully cheesy, easy-to-make meal.
As a devoted quesadilla fan, I can confidently say that this recipe takes the humble quesadilla to an entirely new level. It’s not just a simple cheese melt; it’s an explosion of flavor and texture in every single bite. The robust, slow-roasted pork combines with thinly sliced ham, sharp mustard, crunchy pickles, and gooey Monterey Jack cheese, all harmoniously encased within a golden, crispy tortilla. The result is a meal that’s both comforting and exciting, delivering a satisfying crunch followed by a tender, flavorful interior.
The recipe is ideally suited for grilling, which imparts a wonderful smoky char and helps create that signature pressed-sandwich crispness. However, if outdoor grilling isn’t an option, fear not! I’ve found that a trusty indoor grill pan works just as effectively, achieving perfectly browned tortillas and melted cheese with ease. This versatility makes the Cuban Quesadilla a fantastic year-round option. On those scorching summer days, taking the cooking outdoors means you can keep your kitchen cool and your house comfortable. But even when the weather turns chilly, you can still enjoy these savory delights right from your stovetop grill pan.
Crafting the perfect Cuban Quesadilla involves a few key considerations to ensure a stellar outcome. One important note, which I learned from personal experience, involves the onions. Initially, I sliced them a bit too thick, around 1/2-inch. While I absolutely love grilled onions, these thicker slices had a tendency to escape the quesadilla as I was flipping them! To prevent this minor rebellion of deliciousness, I’ve updated the recipe to recommend slicing your onions to a more manageable 1/4-inch thickness. This ensures they cook evenly, soften beautifully, and stay put within the tortilla, contributing their sweet, caramelized flavor without any fuss.
Despite the sophisticated flavor profile with multiple components, I genuinely believe this is a remarkably family-friendly meal. My own daughter, Abbi, was an instant fan of this Cuban Quesadilla recipe, happily devouring more than her fair share. It’s a testament to how universally appealing these flavors are. After all, what kid doesn’t love a cheesy, crispy quesadilla? The combination of tender pork, salty ham, a hint of tang from the pickles, and the gooey cheese is simply irresistible to palates of all ages. It’s a fantastic way to introduce new flavor combinations in a familiar and comforting format. These quesadillas are so satisfying that they can easily stand alone as a complete meal, though they also pair wonderfully with a simple side salad or some plantain chips for an extra touch of Cuban flair.
Beyond the simple preparation, the beauty of this Cuban Quesadilla lies in its balanced flavors. The garlic, salt, and pepper rub for the pork chops ensures every bite of meat is seasoned to perfection. Grilling the pork delivers a fantastic smoky depth, while the onions caramelize slightly, adding a touch of sweetness that complements the savory meats. The spicy brown mustard is a crucial element, providing that characteristic kick and tang that defines the Cuban sandwich experience. And the Monterey Jack cheese, with its mild flavor and excellent melting properties, ties everything together into a luscious, cohesive filling.
Remember to not overcrowd your grill or grill pan when cooking the quesadillas. Giving them enough space ensures even browning and crisping. A gentle flip is all it takes to achieve that beautiful golden crust on both sides. Serve these warm, cut into wedges, with extra spicy brown mustard on the side for dipping. They’re perfect for a quick lunch, an easy weeknight dinner, or even a fun appetizer for a gathering. This recipe truly embodies the spirit of creating delicious, memorable meals that are both accessible and full of vibrant taste.
More Delightful Quesadilla Recipes to Explore
If you’ve fallen in love with the ease and versatility of quesadillas, we have plenty more ideas to inspire your kitchen adventures! From savory classics to unexpected flavor combinations, there’s a quesadilla for every craving. Dive into these other fantastic recipes:
Hearty Chicken Quesadilla with Refried Beans
Fresh and Flavorful Greek Quesadillas
Spicy Chipotle Beef Quesadilla Recipe
Exotic Shrimp Quesadilla with Chorizo and Smoky Guacamole
LOOKING FOR MORE FREE RECIPES AND CULINARY INSPIRATION?
Subscribe to my free recipe newsletter to receive a weekly dose of new, family-friendly recipes directly in your inbox! Join our growing community and discover more delicious inspiration on Pinterest, Facebook, and Instagram. Let’s create amazing meals together!
Cuban Quesadillas
Pin
Ingredients
- 1 large clove garlic grated or finely minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon vegetable oil plus more for oiling the grill
- 1/2 lb. boneless pork chops
- 1 large onion cut into 1/4-inch slices
- 4 tablespoons spicy brown mustard plus more for serving
- 4 10-inch flour tortillas
- 6 ounces thinly sliced cooked ham
- 2-3 chopped dill pickles
- 8 oz Monterey Jack cheese shredded
Instructions
- In a small bowl, combine the grated garlic, salt, and pepper. Pour in 1 tablespoon of vegetable oil and mix well to form a paste. Rub this flavorful mixture all over the boneless pork chops, ensuring they are evenly coated.
- Preheat your grill to medium-high heat. Once hot, lightly oil the grates to prevent sticking. Place the seasoned pork chops on the hottest part of the grill. Cook, turning occasionally, until the internal temperature of the pork reaches 155°F (68°C) when checked with a meat thermometer. This usually takes about 10-15 minutes depending on thickness. Remove the pork from the grill and let it rest on a cutting board for 5 minutes before thinly slicing it against the grain.
- While the pork is cooking and resting, place the 1/4-inch sliced onions on a cooler part of the grill. Close the grill lid and cook the onions, turning them once halfway through, until they become tender and start to caramelize and brown slightly, which should take approximately 10 minutes. Remove the cooked onions from the grill and reduce the grill heat to low.
- Lay each of the four 10-inch flour tortillas flat. Spread 1 tablespoon of spicy brown mustard evenly over each tortilla. Then, divide the cooked ham, chopped pickles, grilled onions, sliced pork, and shredded Monterey Jack cheese evenly among the four tortillas. Arrange the fillings on one half of each tortilla. Gently fold the empty half of the tortilla over the filled half, creating a crescent shape. These quesadillas will be quite full, so handle them with care!
- Lightly oil the grill grates again (ensure the grill is still on low heat). Carefully place the folded quesadillas on the grill. Close the lid and cook for about 3-5 minutes per side, turning once, until the tortillas are lightly browned and crispy, and the cheese is thoroughly melted and gooey. Keep an eye on them to prevent burning.
- Remove the cooked quesadillas from the grill. Place them on a cutting board and carefully cut each quesadilla into wedges. Serve immediately while hot, with extra spicy brown mustard on the side for dipping, if desired. Enjoy your homemade Cuban Quesadillas!