I think the little kid inside me is not only alive and well, but tends to guide me through life, only allowing the grown up out occasionally. I know it takes the lead sometimes when I’m planning meals, making sure there is plenty of finger food and options that add a joyful atmosphere to each meal.
It doesn’t have to be summertime to use this recipe, but your “adult side” would approve, since it won’t heat up the house. Your child side will love the unique method of making these delectable quesadillas since you use a waffle maker.
I got the idea from waffle cones. We were out on a family day and one of the kids mentioned that waffle cones were the best because they were prettier and the bumps in your mouth made them far more fun to eat, just like waffles were more fun than pancakes. That made me stop and think. She was right! They were more fun.
So how could I use the waffle maker for more than just waffles? I started with grilled cheese sandwiches and worked my way through 90-second cookies, portable scrambled waffle eggs and finally tried this pork carnitas quesadilla. All of them were fun and delicious, but I had to make seconds and third helpings for everyone on the quesadilla.
Read Here: Slow Cooker Carnitas Recipe
Not only is this recipe easy to make, it’s versatile and melts all the ingredients together perfectly. I made the recipe with the pork carnitas, which I froze earlier, but even if I didn’t have it already on hand, I’d still use it since it’s a snap if you have a slow cooker and it tastes so yummy. You can make it with other ingredients, such as spicy pork al pastor or even steak.
I also gave it a Korean flair with gochuchang, but you can use sriracha or other hot spicy substitutes. The waffle iron makes the outside evenly crispy and crunchy and you don’t have to worry about flipping it while you’re cooking. Not only does it taste great, it’s far more fun and eating should be an experience. Yummers, my mouth is watering just thinking about the quesadilla.
Cheese Quesadilla with Tomatillo Salsa Verde
- Leftover carnitas (check the carnitas recipe here)
- Shredded Mexican cheese
- 8 flour tortillas
- 6 tomatillos, skins removed
- 2 tbsp Korean Sunchang (or use Korean chili paste/Gochujang (or sriracha) optional*
- 2 tbsp soy sauce
- Juice from 2 limes
- ¼ cup fresh pineapple chunks
- 2 tbsp sesame oil
- 2 tbsp toasted sesame seeds
- 1/2 cup fresh cilantro, chopped
- Preheat the broiler into high.
- Line a baking sheet with parchment paper. Add the peeled tomatillos and place under the broiler for 3-5 minutes, until the tomatillos are mostly charred all over.
- Remove from the oven and let them cool a bit.
- Throw the charred tomatillos and pineapple chunks to a blender or food processor.
- Add the sesame oil, rice vinegar, soy sauce, Gochujang or sriracha and lime juice. Blend well.
- Transfer into a glass container and stir the sesame seeds.
- The mixture would last for a week if stored in the fridge.
- Preheat a waffle iron maker. Once preheated, layer one tortilla on the waffle maker and then add a layer of cheese, a layer of pork, a sprinkle of rice and then another layer of cheese.
- Add the top tortilla and carefully close your waffle iron. Be careful not to overload your quesadilla or your waffle iron will not shut.
- Cook until lightly golden and browned, approximately 5 minutes. Repeat with the remaining ingredients.
Korean Sunchang is a Korean chili paste/sauce you can buy at any Korean market or you can order it thru Amazon. You may also use sriracha or Gochujang (Korean chile paste) as substitute.