Name: Cubano Inspired Quesadilla: The Ultimate Recipe and Guide
Prep time: 15 min
Cook time: 15 min
Total time: 270 min
Yield: 4 quesadillas
Ingredients: 4 large flour tortillas (10-12 inch); 8 oz cooked pulled pork (seasoned with mojo or citrus marinade); 4 oz sliced ham (good quality, deli-style); 4 oz Swiss cheese, shredded or thinly sliced; 2 tablespoons yellow mustard; 2 tablespoons dill pickle slices, thinly sliced; 2 tablespoons butter, softened; 1/2 cup sour orange juice (or a mix of orange and lime juice); 1/4 cup olive oil; 4 cloves garlic, minced; 1 tablespoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup mayonnaise; 1 tablespoon yellow mustard; 1 teaspoon dill pickle relish; 1/4 teaspoon garlic powder

Cubano Inspired Quesadilla: Craving the irresistible flavors of a classic Cuban sandwich but short on time? Look no further! This recipe delivers all the savory goodness of a Cubano in a quick, easy, and utterly satisfying quesadilla. Imagine warm, crispy tortillas embracing layers of succulent roasted pork, tangy ham, melted Swiss cheese, crunchy pickles, and a generous slather of mustard. It's a flavor explosion in every bite!

The Cubano sandwich itself boasts a rich history, believed to have originated in the Cuban communities of Florida, particularly in Tampa and Miami. It served as a staple lunch for cigar factory workers and sugar mill employees, providing a hearty and affordable meal. Over time, it has evolved into a beloved sandwich enjoyed by people of all backgrounds, celebrated for its perfect balance of salty, savory, and tangy notes.

What makes this Cubano Inspired Quesadilla so appealing? Beyond its incredible taste, it's the sheer convenience. You get all the iconic flavors without the fuss of pressing a traditional Cubano. The quesadilla format makes it a perfect weeknight meal, a quick lunch option, or even a crowd-pleasing appetizer. The combination of melted cheese, savory meats, and the sharp tang of pickles creates a symphony of textures and tastes that will leave you wanting more. Get ready to experience a taste of Cuba in a whole new way!

Ingredients:

For the Quesadilla:

4 large flour tortillas (10-12 inch)
8 oz cooked pulled pork (seasoned with mojo or citrus marinade)
4 oz sliced ham (good quality, deli-style)
4 oz Swiss cheese, shredded or thinly sliced
2 tablespoons yellow mustard
2 tablespoons dill pickle slices, thinly sliced
2 tablespoons butter, softened

For the Mojo Marinade (if making your own pulled pork):

1/2 cup sour orange juice (or a mix of orange and lime juice)
1/4 cup olive oil
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional Dipping Sauce:

1/4 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon dill pickle relish
1/4 teaspoon garlic powder

Preparing the Pulled Pork (if making from scratch):

Okay, so if you're starting with a pork shoulder or butt, here's how I like to get that delicious, Cubano-style pulled pork. If you're using pre-made pulled pork, feel free to skip this section!

Prepare the Mojo Marinade: In a bowl, whisk together the sour orange juice (or orange and lime juice), olive oil, minced garlic, oregano, cumin, salt, and pepper. Make sure everything is well combined. This marinade is the key to that authentic Cubano flavor!
Marinate the Pork: Place a 3-4 pound pork shoulder or butt in a large resealable bag or container. Pour the mojo marinade over the pork, ensuring it's fully coated. Seal the bag or cover the container and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful it will be.
Sear the Pork (Optional but Recommended): Remove the pork from the marinade and pat it dry with paper towels. This helps it brown nicely. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon or two of oil (vegetable or olive oil works well). Sear the pork on all sides until browned, about 3-4 minutes per side. This step adds a lot of depth of flavor.
Braise the Pork: Pour the remaining marinade into the Dutch oven. Add enough chicken broth or water to almost cover the pork. Bring the liquid to a simmer, then cover the Dutch oven and reduce the heat to low. Braise the pork for 3-4 hours, or until it's fork-tender. You should be able to easily shred it with two forks.
Shred the Pork: Remove the pork from the Dutch oven and let it cool slightly. Use two forks to shred the pork. Discard any excess fat.
Simmer in Braising Liquid (Optional): For extra flavor and moisture, return the shredded pork to the Dutch oven with some of the braising liquid. Simmer for another 15-20 minutes, allowing the pork to absorb the flavors.

Assembling the Quesadillas:

Now for the fun part! Let's build these Cubano-inspired quesadillas. This is where the magic happens.

Prepare the Tortillas: Lay out the four tortillas on a clean work surface.
Mustard Layer: Spread about 1/2 tablespoon of yellow mustard evenly over one half of each tortilla. Don't go overboard, you just want a nice, thin layer.
Ham Layer: On top of the mustard, arrange about 1 ounce of sliced ham on each tortilla half. Make sure it's evenly distributed.
Pork Layer: Next, add about 2 ounces of the cooked pulled pork on top of the ham. Again, spread it out so it covers the ham.
Pickle Layer: Sprinkle about 1/2 tablespoon of thinly sliced dill pickles over the pork. The pickles add that essential tanginess that makes a Cubano a Cubano.
Cheese Layer: Top with about 1 ounce of shredded or thinly sliced Swiss cheese. Make sure the cheese covers all the ingredients.
Folding the Quesadillas: Fold the empty half of the tortilla over the filling, creating a half-moon shape.

Cooking the Quesadillas:

Time to get these quesadillas nice and golden brown and melty! I prefer using a skillet, but you can also use a panini press if you have one.

Heat the Skillet: Heat a large skillet or griddle over medium heat.
Butter the Skillet: Spread about 1/4 tablespoon of softened butter evenly in the skillet for each quesadilla. This will help them get nice and golden brown.
Cook the Quesadillas: Place one or two quesadillas in the skillet (depending on the size of your skillet). Cook for 3-4 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey. Keep an eye on them so they don't burn! You might need to adjust the heat slightly.
Press the Quesadillas (Optional): If you want to ensure the quesadillas are evenly cooked and the cheese is fully melted, you can gently press down on them with a spatula while they're cooking.
Repeat: Repeat the process with the remaining quesadillas, adding more butter to the skillet as needed.

Serving and Dipping Sauce (Optional):

Almost there! Now it's time to slice and serve these delicious Cubano-inspired quesadillas.

Slice the Quesadillas: Remove the cooked quesadillas from the skillet and let them cool slightly for a minute or two. Use a sharp knife or pizza cutter to slice each quesadilla into wedges. I usually cut them into thirds.
Prepare the Dipping Sauce (Optional): While the quesadillas are cooling, prepare the optional dipping sauce. In a small bowl, whisk together the mayonnaise, yellow mustard, dill pickle relish, and garlic powder.
Serve: Serve the quesadillas immediately, with or without the dipping sauce. They're best enjoyed hot and melty!

Tips and Variations:

Spice it up: Add a pinch of red pepper flakes to the pulled pork or a dash of hot sauce to the dipping sauce for a little heat.
Different Cheese: If you don't have Swiss cheese, you can use provolone or Monterey Jack cheese.
Vegetarian Option: Substitute the pulled pork and ham with grilled vegetables like zucchini, bell peppers, and onions.
Make it Ahead: You can assemble the quesadillas ahead of time and store them in the refrigerator for up to 24 hours. Just be sure to cook them thoroughly before serving.
Panini Press: If you have a panini press, you can use it to cook the quesadillas instead of a skillet. Just follow the manufacturer's instructions.

Enjoy!

I hope you enjoy these Cubano-inspired quesadillas as much as I do! They're a fun and easy way to enjoy the flavors of a classic Cubano sandwich in a new and exciting way. Let me know what you think!

Conclusion:

This Cubano Inspired Quesadilla isn't just a quick lunch; it's a flavor explosion that will transport you straight to Miami! The combination of savory roasted pork, tangy pickles, melty Swiss cheese, and that signature mustard kick, all nestled between crispy tortillas, is simply irresistible. Trust me, once you take that first bite, you'll understand why I'm so excited about this recipe. It's the perfect blend of comfort food and exciting flavors, making it a guaranteed crowd-pleaser. But what truly makes this quesadilla a must-try is its versatility. While I've given you my go-to recipe, feel free to experiment and make it your own! For a vegetarian twist, try using grilled halloumi cheese in place of the pork. It provides a similar salty and satisfying bite. You could also add some thinly sliced ham for an extra layer of meaty goodness, or even incorporate some caramelized onions for a touch of sweetness. Serving suggestions? Oh, I have plenty! I love serving these quesadillas with a side of black beans and rice for a complete and satisfying meal. A simple green salad with a lime vinaigrette also complements the richness of the quesadilla beautifully. And for dipping, a creamy cilantro-lime sauce or even just a dollop of sour cream works wonders. If you're feeling adventurous, try a spicy mango salsa for a sweet and spicy contrast. Don't be afraid to get creative with your fillings and toppings! The beauty of this recipe is that it's incredibly adaptable to your personal preferences. Think of it as a blank canvas for your culinary imagination. You can even make mini quesadillas as appetizers for a party – they're always a hit! I know you're probably thinking, "Okay, okay, I get it! It sounds amazing." And it is! But the only way to truly understand how delicious this Cubano Inspired Quesadilla is, is to make it yourself. So, I urge you to head to your kitchen, gather your ingredients, and give this recipe a try. I promise you won't be disappointed. And once you've made it, I'd absolutely love to hear about your experience! Did you stick to the original recipe, or did you add your own unique twist? What were your favorite serving suggestions? What did your family and friends think? Share your photos and stories in the comments below! I'm always eager to see how you're making my recipes your own. I truly believe that cooking is about sharing and connecting with others through food. So, let's start a conversation! Let me know what you think, and let's inspire each other to create delicious and memorable meals. Happy cooking! I can't wait to hear from you!