A rich, simple Mexican pork chicharron quesadilla recipe with Oaxaca, Asadero, Quesillo, or Monterey jack cheese and fresh corn tortillas.

  • Yield: 4 small quesadillas
  • Difficulty: Easy
  • Total: 20 mins
  • Active: 20 mins

Ingredients (3)

  • ¼ to ½ pound pork chicharron
  • 4 fresh corn tortillas
  • ½ pound Oaxaca, Asadero, Quesillo, or Monterey jack cheese, cut into cubes or torn into small pieces


  1. Chop the chicharron into small bits and heat in a frying pan on medium-low heat for about 5 minutes. Remove.
  2. Keep the pan on medium heat and add 1 corn tortilla to the pan. Add 1/4 of the cheese and 1/4 of the chicharron.
  3. Fold the tortilla in half and let cook about 2 minutes.
  4. Flip the tortilla and cook another 2 to 3 minutes. Repeat with the remaining tortillas.