Keto Carnitas Quesadilla
A low-carb twist on the classic Mexican dish, featuring crispy carnitas and melted cheese wrapped in a low-carb tortilla.
Ingredients
- ●1 lb Pork shoulderCut into 2-inch pieces
- ●1/4 cup Lard or vegetable oilFor frying
- ●4 Keto tortillaLow-carb alternative to traditional tortillas
- ●1 cup Shredded cheeseMonterey Jack or Cheddar work well
- ●1/2 cup SalsaHomemade or store-bought
- ●1/4 cup CilantroChopped, for garnish
- ●to taste SaltFor seasoning
- ●to taste Black pepperFor seasoning
Instructions
- 1
1. Heat the lard or oil in a large skillet over medium-high heat.
- 2
2. Add the pork shoulder pieces and cook until browned on all sides, about 5 minutes.
- 3
3. Reduce heat to medium-low and simmer, covered, until the pork is tender and shreds easily, about 2 hours.
- 4
4. Using two forks, shred the pork into bite-sized pieces.
- 5
5. Warm the keto tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 6
6. Assemble the quesadillas by spooning the carnitas onto half of each tortilla, then topping with cheese and folding the tortilla in half.
- 7
7. Cook the quesadillas in the skillet over medium heat until the cheese is melted and the tortillas are crispy, about 2-3 minutes per side.
- 8
8. Cut the quesadillas into wedges and serve with salsa and cilantro.
- 9
9. Season with salt and pepper to taste.