These Easy Cuban Quesadillas are everything you love about a classic Cuban sandwich—melty cheese, savory pork and ham, tangy pickles, and a hint of mustard—all wrapped up in a crispy, golden tortilla. They’re quick, easy, and packed with bold, mouthwatering flavor. Perfect for a fuss-free weeknight dinner or a crowd-pleasing snack, this recipe is one you’ll want to make again and again!
Oriana’s Thoughts On The Recipe
I am a self-proclaimed quesadilla fan. I couldn’t wait to put my own twist on a classic, and this Cuban-inspired version totally hits the spot! Instead of roasting an entire lechón, I made some flavorful pulled pork right in my slow cooker—it turned out delicious and saved me a ton of time. These Cuban Quesadillas are one of those recipes that’s easy to pull together, super satisfying, and definitely one you’ll want to make again and again.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour or Corn Tortillas: These are the base of your quesadillas—soft, flexible, and perfect for crisping up in a skillet. Flour tortillas are traditional, but wheat tortillas work just as well if that’s what you have on hand.
- Swiss Cheese: Melts beautifully and adds a creamy, slightly nutty taste. If you can’t find this exact cheese, you can substitute it with provolone, mozzarella, or Monterey Jack.
- Thick-Cut Ham Slices: Ham adds that salty, savory bite. Choose a good-quality, thick-cut ham for the best texture and flavor.
- Cuban Pulled Pork: This is what gives the quesadillas their signature Cuban flavor. You can use store-bought or homemade leftovers. For the store-bought option, you can use sliced roasted pork from the deli section of your grocery store or slow-cooked pork (carnitas style) that comes in containers.
- Dill Pickle Slices: A classic touch inspired by the Cuban sandwich! The pickles add a tangy crunch that balances the richness of the meat and cheese.
- Yellow Mustard: A little swipe of mustard adds a zesty kick and brings all the flavors together, just like in a traditional Cuban sandwich.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Use dairy-free butter and a plant-based cheese alternative, such as 365 Plant-Based smoked Gouda.
- Gluten-Free: Swap in gluten-free tortillas. Make sure your ham and pulled pork are also certified gluten-free.
- Soy-Free: Double-check your tortillas, cheese, and deli meats to make sure they’re soy-free.
Potential Recipe Challenges & Pro Tips
- Tortillas Tearing or Breaking: Sometimes tortillas can rip when folding or flipping. Pro Tip: Warm your tortillas slightly before assembling. This makes them more pliable and easier to work with.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Cuban Pulled Pork
You can use store-bought or homemade leftovers. For the store-bought option, you can use sliced roasted pork from the deli section of your grocery store or slow-cooked pork (carnitas style) that comes in containers. If you want to make it at home, use my Instant Pot Cuban Pulled Pork. It’s super easy and can be made ahead of time in the slow cooker or pressure cooker—whatever works best for your schedule.
Step 2 – Heat the Skillet:
Grab a large skillet or frying pan and heat it over medium heat. You want it hot enough to crisp the tortilla but not so hot that it burns.
Step 3 – Assemble the Quesadilla:
Place one tortilla in the hot skillet. On one half of the tortilla, sprinkle about 2 tablespoons of cheese. Then add a pickle slice, about ½ cup of pulled pork, and a few slices of ham. Spread a little mustard (about 1 teaspoon) over the ham, then sprinkle 2 more tablespoons of cheese on top.
Step 4 – Fold and Cook:
Fold the tortilla over to cover the filling and gently press it down with a spatula. Cook for a couple of minutes on each side until the outside is golden and crispy and the cheese is melted.
Step 5 – Repeat and Serve:
Repeat the process with the rest of the tortillas and filling. Slice and serve warm—enjoy!
Extra Recipe Tips For Success
- Let the cooked pulled pork cool slightly before assembling the quesadillas—this prevents sogginess.
- You can prep everything ahead of time and assemble just before cooking.
- A cast iron skillet works best for getting that perfect crispy exterior.
- Slice quesadillas with a pizza cutter for quick and clean cuts.
Variations & Additions
- Add a handful of sautéed onions or peppers for extra flavor.
- Swap pulled pork for rotisserie chicken if needed.
- For a spicier twist, add a few slices of pickled jalapeños inside.
- Not a fan of mustard? Try a thin layer of garlic aioli instead.
Serving Suggestions
Serve these quesadillas hot off the skillet with a side of plantain chips, a light salad, or even a bowl of black beans. They’re perfect as a hearty snack, game day bite, or fun weeknight dinner. Don’t forget extra mustard or a creamy dipping sauce on the side!
Storage and Reheating Instructions
To Store: Let leftovers cool completely, then wrap tightly or place in an airtight container. Refrigerate for up to 3 days.
To Reheat: Warm in a skillet over medium heat until the cheese is melted again and the tortilla is crispy.
Frequently Asked Questions
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Recipe Card
Easy Cuban Quesadillas
Equipment
Ingredients
- 4 flour tortillas (fajita size)
- 2 – 3 cups Swiss cheese, shredded, (divided) (or more to taste)
- 4 – 8 slices dill pickles
- 2 cups Cuban pulled pork, (divided) (see notes)
- 4 slices thick-cut ham (divided)
- 4 teaspoons yellow mustard (divided)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Prepare the Cuban Pulled Pork:
- You can use store-bought or homemade leftovers. For the store-bought option, you can use sliced roasted pork from the deli section of your grocery store or slow-cooked pork (carnitas style) that comes in containers. If you want to make it at home, use my Instant Pot Cuban Pulled Pork. It’s super easy and can be made ahead of time in the slow cooker or pressure cooker—whatever works best for your schedule.Tip: I like to make a big batch of pulled pork—half goes to taco night, and the other half gets tucked into the freezer for next week’s quesadillas. Future me is always grateful! 🙌
Make the Cuban Quesadillas:
- Heat a skillet or large frying pan over a medium heat.
- Add 1/4 cup of cheese to one half of the tortilla. Layer on 1–2 pickle slices, then pile on 1/2 cup of pulled pork and a slice of ham. Spread a little mustard over the ham—just enough to give it that tangy kick! Sprinkle 2 more tablespoons of cheese on top, then fold the tortilla over to close it up
- Place the folded quesadilla over the heated skillet. Cook both sides until the outside is crisp and the cheese has melted. Repeat with remaining tortillas.
- Garnish with chopped cilantro, if desired. Serve with your favorite sides and/or dipping sauces.
- This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Use dairy-free butter and a plant-based cheese alternative, such as 365 Plant-Based smoked Gouda.
- Gluten-Free: Swap in gluten-free tortillas. Make sure your ham and pulled pork are also certified gluten-free.
- Soy-Free: Double-check your tortillas, cheese, and deli meats to make sure they’re soy-free.
- Tortillas Tearing or Breaking: Sometimes tortillas can rip when folding or flipping. Pro Tip: Warm your tortillas slightly before assembling. This makes them more pliable and easier to work with.
- Let the cooked pulled pork cool slightly before assembling the quesadillas—this prevents sogginess.
- You can prep everything ahead of time and assemble just before cooking.
- A cast iron skillet works best for getting that perfect crispy exterior.
- Slice quesadillas with a pizza cutter for quick and clean cuts.
- Add a handful of sautéed onions or peppers for extra flavor.
- Swap pulled pork for rotisserie chicken if needed.
- For a spicier twist, add a few slices of pickled jalapeños inside.
- Not a fan of mustard? Try a thin layer of garlic aioli instead.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Disclosure: This was a sponsored post in partnership with Cacique. However, all opinions expressed are my own, as always. Thank you, though, for supporting them and the other brands that help make this site possible.
This recipe was originally shared in July 2018. The photos and content were refreshed in June 2025, but the recipe itself remains unchanged.
Yum! I just used their Enchilado cheese for homemade enchiladas this weekend & they were a big hit. Also, love their cotija for sprinkling on tacos. Your quesadillas look ahh-mazing, by the way. I love Cuban sandwiches and never thought to use a quesadilla for a vessel. What a great idea!
Hi Elaina! I agree, Cacique has a fabulous array of cheeses. Hope you try Cuban Quesadillas soon. Thanks for stopping by =)
This look so good! I love Cuban sandwiches.
Thank you Bella!
Wow, what a combination. We’ve never made the original Cuban sandwich OR Quesadillas – but both sound great. Love the combination of the pulled pork, ham and cheese. Pinning now!
Yes Sarah, It’s a winning combination!! Thanks for stopping by and pinning.
Those look really delicious and so colourful. Can’t go wrong with that killer combo of pulled pork, ham, cheese and mustard!
They were delicious!! Thanks for stopping by Kavey =)
Quesadillas are the best. A great way to use up leftovers. Pickles in anything can’t be wrong!
We love quesadillas too!!! Thank you for comment, Jenn =)