Combine two traditional, Latin recipes to get a hybrid of cheesy deliciousness. These Cuban Quesadillas are the perfect game day treat!
As I’ve said before, I come from Cuban heritage. My mother migrated from Cuba with my uncles and grandparents in the 60s to Miami, FL. I’m not sure why Little Havana is restricted to one specific area in Miami, because to me, all of Miami is Little Havana. There is so much Cuban influence and culture thriving in Miami, it’s one of my favorite places to be. I was born there, lived there for a few years, and still go back a few times every year to visit my family.
When thinking of what to serve for some quick and easy bites during the Super Bowl this year, I wanted to throw in some Cuban flavor for the heck of it. I know, the Super Bowl is as American as it gets, but c’mon – are we not tired of burgers and dogs yet?
I took the essentials of a Cuban sandwich and created a hybrid of the traditional, Mexican ‘quesadilla’. You’re still getting all of the flavors of your beloved ‘Cubano’, in an easier, fun-sized snack.
Oh, and let me talk about the pork. You didn’t think I would skip out on the slow-cooked pork did you? C’mon… lechon is always a must. Don’t worry, the simplicity doesn’t end with the pork. Whip out your crockpot and stick that booty (pork booty, to be precise) in there. You’ll need to cook it for a while, between six and eight hours, so take note of this when planning!
These quesadillas are…
Oh, and if you’re going to eat these, you have to have some Malta or Materva to drink, and some mariquitas (plaintain chips) on the side. It’s tradition.
For dipping, if that’s your kind of thing, I recommend either buying or making some mojo. Here’s how to make it:
Combine and get to dipping!
One of my favorite parts of this version is the caramelized onions.
That might be my favorite addition to any meal – caramelized, juicy, sweet, tangy onions. The kind that were slow-cooked with garlic and maybe some citrus, and add a little crunch to whatever you’re consuming. Ohhhh yeah. Yep.
- 3 whole wheat flour tortillas
- ⅓ pound black forest ham
- ⅓ pound Genoa salami
- ⅓ pound Swiss cheese
- 3 tbs yellow mustard
- 1 cup sliced pickles
- 4-5 lb pork butt, fat trimmed off
- 2 cloves garlic, minced
- 1½ red onion, julienned
- ⅓ cup of mojo [store bought]
- Add the pork, garlic, onion(s), and mojo to your crockpot. Set to cook on high.
- Let cook for 6-8 hours. (Check after 6 hours).
- After the pork is finished, drain the liquid and separate the onions.
- Using two forks, shred the pork. Leave in the crockpot - heat on low.
- Lay tortillas flat. Spoon a tablespoon of mustard onto each tortilla and spread; as if you were preparing a pizza.
- On ONE side of the tortilla, lay the salami, ham, and pork.
- Next add your preferred amount of pickles, onions, and top with a couple slices of Swiss cheese.
- In a large, greased saute pan over medium heat, add one quesadilla FLAT. Do not fold yet!
- Cook for about 5-7 minutes, or until the tortilla starts to brown and the cheese begins to melt.
- Fold over the empty side and press with a spatula.
- Flip the quesadilla and cook for about 3 minutes.
- Remove and cut into small triangles.
Join the conversation:
What do you normally chow on during the big game?
Who are you rooting for this year?
If you liked this recipe, don’t forget to pin it for later!
Looking for more game day eats? I’ve got you covered. Click the images for the recipe!