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Slow-Roasted Pork Carnitas Quesadillas

by Tlacualli .

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Contains Soy

Tree Nut Free

Peanut Free

Contains Pork

Contains Gluten

Chef Santiago brings you a satisfying quesadilla filled with pork carnitas mingling with chewy sliced plantains, melted Chihuahua and Oaxaca cheeses, and tomatillo. On the side, a shredded grilled cabbage and pico de gallo on the side add a refreshing crunch.

Nutritional facts

Protein

49g

Carbs

63g

Calories

860kcal

Fat

45g

Ingredients

Chihuahua Cheese, Canned Pinto Beans, Flour Tortilla, Canola and Olive Oil Blend, Bay Leaf, Yellow Bell Pepper, Oregano, Plum Tomato, Plantain, Cilantro, Garlic, Onion, Kosher Salt, Jalapeno Peppers, Cabbage, Chicken Base, Light Brown Sugar, Tomatillo, Oaxacan Cheese, Lemon Juice, Red Cabbage, Red Bell Pepper, Canola Oil, Mexican Crema, Pork Shoulder

Contains milk, wheat, soybeans.

Reviews

4.5

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 852 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Bradley · 08/30/25

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About Tlacualli .

Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.

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