Cuban Sandwich Quesadillas

I’ll be the first one to state the obvious. This isn’t really a recipe, but rather it’s more of an idea that you can use as a guide. I love Cuban sandwiches but wanted a fun new twist on the classic dish. So I was racking my brain to figure out just what this new twist might be. These Cuban Sandwich Quesadillas use a lot of help from the grocery store, because sometimes the last thing we really want to do is cook. But also, quesadillas are meant to be quick and easy, right? There is no shame in using store-bought ingredients to help you get food on the table fast. I do it every now and then. For instance, one a week I’ll get some cooked shredded chicken from the deli counter and will pick up one of those salad kit bags and will spruce it up with some fresh cucumber, tomato and avocado. I’ll put it all together and call it dinner. But if you want more Cuban sandwich inspiration, try out these potato skins, egg rolls, and even a savory dutch baby!

Set a large skillet or griddle pan over moderate heat. Once hot, lightly grease with a bit of oil or cooking spray.

**Note: If it’s non-stick, you don’t have to grease the pan, but I still do because I like the deep golden brown and crispy exterior the quesadillas get!**

Place a tortilla on and cook for about 30 seconds. Flip over and then spread with 1 tablespoon of mustard. Sprinkle with 1/2 cup of shredded cheese, a bit of the pulled pork, some ham, a few pickles and a pinch of salt and pepper.

Carefully fold over and cook the quesadilla, flipping over a few times, until browned and the cheese has melted, about 2 to 4 minutes.

So obviously I’ve taken quite a bit of help from the store by buying everything already made. If you have leftover pork from the night before or want to make pulled pork (or Cuban style roast pork) from scratch, you can totally do that. I just find that we all need quick and easy ideas like this every now and then. It’s okay to cheat in cooking sometimes.

Transfer to a wire rack, set over a baking sheet and keep warm in a 250°F oven. Continue with the remaining tortillas and ingredients until all are made. Slice into triangles and serve immediately.

Swiss is the classic cheese when it comes to Cuban sandwiches, but honestly this would be just as good with Monterey Jack or even provolone would be delicious too. Switch it up based on your preferences.

I used slightly large flour tortillas, which makes these perfect for an appetizer or light lunch. If you want these for a heartier dinner, you can use the jumbo burrito sized tortillas and fill them more. You’d get about 4 of those large quesadillas, rather than these 6.

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You can make these ahead of time and keep in the fridge for the week. Just rewarm in the oven, toaster oven, or even the microwave if you want. I ate them cold, because I’ll literally eat anything cold….I have to admit, they were still delicious.

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This is more of a quick little snack idea rather than a specific recipe that you have to follow to a T. Use it a guide and have fun with it. If you’re a fan of Cuban sandwiches, then try this fun little twist. Let me know below if you have any questions or comments. Thank you so much for reading and following along.