How to Turn Your Fourth of July Leftovers into the Best Carnitas Quesadilla

jabberbox21
Jul 9
2 min read

So, it’s the weekend after the fireworks, and your fridge is still holding onto a container of leftover pork (or beef) like it’s a badge of patriotic honor.

Before you’re tempted to toss it or eat the same plate again out of guilt, let me offer a tastier solution: carnitas quesadillas.

Yes, they’re cheesy. Yes, they’re crispy. And yes—they’re an easy win for your budget, your schedule, and your sanity.

One Protein, Many Possibilities

If you’ve ever found yourself overthinking meals or stressing about the grocery bill, let me remind you: stretching one protein across multiple meals is a planning superpower.

Leftover pork shoulder from Thursday’s BBQ? That’s Saturday’s quesadilla, Sunday’s taco salad topper, or Monday’s protein bowl base. Boom. Three meals, one cook.

This is the kind of meal planning that keeps your blood sugar stable, your spending in check, and your people fed without a new Pinterest board every week. It’s less about perfection and more about rhythm and reuse.

Let’s Make Carnitas Quesadillas

This recipe is forgiving—meaning you don’t need to measure everything with surgical precision, and you can make it work whether you’re feeding one or a crowd (just multiply the recipe as needed). Below you’ll find the basic steps, and in the video, I’ll walk you through exactly how I pull this together.

Go ahead and peek at the recipe below to see what you’ll need to grab or prep in advance. 👇 You may have everything you need in your fridge and pantry already!

Carnitas Quesadilla Recipe

Servings: 1

Prep time: 10 minutes

Cook time: 8 minutes

Total time: 18 minutes

Ingredients:

Leftover shredded pork or beef (about 1/4 cup)
2 Siete Almond Flour Tortillas (not sponsored)
Shredded cheese of choice – I like a mix of mozzarella and cheddar
Diced onion or cooked fajita veggies (optional)
Avocado oil or butter for the pan
Seasoning: cumin, garlic powder, salt, lime juice, etc.
Optional toppings: sour cream, salsa, guac, chopped cilantro

Instructions:

Heat your protein. In a skillet, warm your leftover pork or beef with a splash of avocado oil and your preferred seasonings to re-crisp and re-flavor it.
Assemble. On one half of your tortilla, layer cheese, a generous spoonful of your carnitas, optional veggies, and a little more cheese (cheese = glue).
Cook. Top with second tortilla and cook it in a hot skillet with a bit of beef tallow, avocado oil, or good old fashioned bacon grease like a proper southerner until golden and crisp on both sides and the cheese is melted.
Serve. Slice into wedges and top with your favorites—sour cream, guac, or a splash of hot sauce.