Cuban Style Quesadillas


With the Super Bowl just a few days away, I have snacks on my mind. Sure the game is exciting, and the half time is a conversation in the making, but for me, it's all about the food. This year I decided to give a twist to a game day favorite, and I am serving up Cuban Style Quesadillas. I've taken my favorite Cuban Sandwich and recreated it into the perfect snack. I filled flour tortillas with a homemade mustard-mayo, and then layered it with swiss cheese, pickles, ham, luscious leftover pork from Pernil, and then more cheese. I then cooked them up in a pan to pure perfection, and now I'm ready for Sunday's game.


Ingredients for Cuban Style Quesadillas:


Leftover Pernil

3/4 pound black forest ham

3/4 pound swiss cheese

1 package of tortillas

1/2 cup mayonnaise

1/2 cup Dijon mustard

sliced Kosher pickles

kosher salt

black pepper


Cranberry Walk has an incredible recipe for Pernil. It is so good that you might not have any leftovers.


This recipe is pretty much a guideline. It depends on how much leftover Pernil that you have. Once you see the steps to the method, you will have a good idea of the quantities that you would need.


Time-Saving Tip: It's best to start preparing Pernil a few days in advance of cooking the meat.


Let's see what we need.

We're ready to cook.



Combine the mustard and mayonnaise and set aside.


I like to have all of my ingredients ready before I start preparing the quesadillas. It is best to make this on a flat surface lined with parchment paper. Place a tortilla on the parchment paper and coat with cooking spray; turn it over. Spread some of the mustard-mayo on the surface of the tortilla. Now you're ready to start layering the rest of the ingredients. Place a couple of pieces of cheese on the bottom half, then pickles, 2 slices of ham, Pernil, more cheese, and then season with salt and pepper. The cheese acts like glue when melted, so it's essential to start and finish with the cheese. Carefully fold over the unfilled side of the tortilla to cover the filling and slightly press down.


Place a few quesadillas at a time in a heated non-stick pan; if you have more than one pan, that's great. Gently press the surface to help bond the ingredients as they cook. Heat until the bottom is golden and then turn over and cook until the other side is done; transfer them to a rack as the rest cook. I use kitchen shears to cut the quesadillas. Once ready, I serve them with extra sauce and more pickles.


They're ready! Cuban Style Quesadillas are packed with flavor. Each bite has pickle, cheese, ham, Pernil, and yummy mustard-mayo. It's a delicious taste sensation that is bold enough for game day.


Enjoy!


Cuban Style Quesadillas:


  • Leftover Pernil

  • 3/4 pound black forest ham

  • 3/4 pound swiss cheese

  • 1 package of tortillas

  • 1/2 cup mayonnaise

  • 1/2 cup Dijon mustard

  • sliced Kosher pickles

  • kosher salt

  • black pepper


  • Cranberry Walk has an incredible recipe for Pernil. It is so good that you might not have any leftovers.

  • This recipe is pretty much a guideline. It depends on how much leftover Pernil that you have. Once you see the steps to the method, you will have a good idea of the quantities that you would need.

  • Combine the mustard and mayonnaise and set aside.

  • I like to have all of my ingredients ready before I start preparing the quesadillas. It is best to make this on a flat surface lined with parchment paper. Place a tortilla on the parchment paper and coat with cooking spray; turn it over. Spread some of the mustard-mayo on the surface of the tortilla. Now you're ready to start layering the rest of the ingredients. Place a couple of pieces of cheese on the bottom half, then pickles, 2 slices of ham, Pernil, more cheese, and then season with salt and pepper. The cheese acts like glue when melted, so it's essential to start and finish with the cheese. Carefully fold over the unfilled side of the tortilla to cover the filling and slightly press down.

  • Place a few quesadillas at a time in a heated non-stick pan; if you have more than one pan, that's great. Gently press the surface to help bond the ingredients as they cook. Heat until the bottom is golden and then turn over and cook until the other side is done; transfer them to a rack as the rest cook. I use kitchen shears to cut the quesadillas. Once ready, I serve them with extra sauce and more pickles.

  • Time-Saving Tip: It's best to start preparing Pernil a few days in advance of cooking the meat.

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