Cuban Quesadilla Recipe with Mojo Sauce
By: Ashlyn Walters / Southern Hospitality Company
Cuban Quesadillas with Mojo Sauce
Good Golly, Miss Molly, this recipe is the meal of dreams. From the citrusy and savory mojo sauce to the cheesy, pulled pork-packed quesadilla layers, every bite is an explosion of flavors you never knew you needed. This Cuban quesadilla is the perfect mix of citrusy, savory, salty, and sweet. The pulled pork paired with the richness of the cheese and the kick from the pickles—total game-changer. Whether you make this with leftover pulled pork or cook it fresh, this dish will absolutely steal the show. Enjoy the flavor explosion!
Ingredients:
For the Mojo Sauce:
- 1 big bunch of fresh cilantro
- 1/2 cup extra virgin olive oil (EVOO)
- Juice of 1.5 limes
- Juice of 1 orange
- 1 jalapeño, seeds removed and chopped
- 1 tbsp honey
- Salt and pepper, to taste
For the Quesadillas:
- 4 flour tortillas (store-bought or homemade—don’t worry, I won’t judge you if you go the shortcut route)
- 1 cup Havarti cheese (Swiss or Gruyère work great too)
- 2 cups pulled pork (pre-cooked, ideally with some mojo sauce mixed in)
- 1/2 cup thinly sliced Black Forest ham
- 1/4 cup Claussen pickles, sliced thin
- Extra mojo sauce for drizzling (trust me, you’ll want more)
- Butter for frying
Instructions:
- Make the Mojo Sauce:
- In a blender or food processor, combine cilantro, olive oil, lime juice, orange juice, jalapeño, honey, salt, and pepper. Blend until smooth and well-combined. Taste and adjust the seasoning if needed. This sauce is the star—keep it handy for drizzling and dipping!
- Assemble the Quesadillas:
- Lay one tortilla flat on a clean surface. On one half of the tortilla, layer a generous amount of cheese, followed by a hearty portion of pulled pork (already slathered in mojo sauce). Add a few slices of Black Forest ham and top it all off with a handful of Claussen pickles.
- Drizzle some extra mojo sauce on top (don’t be shy with it—this is the good stuff).
- Cook the Quesadillas:
- Heat a large skillet over medium heat. Add a pat of butter to the pan and let it melt.
- Place the tortilla, filled side up, into the skillet and fold it in half (or if you’re feeling fancy, use two tortillas to make a full sandwich-style quesadilla). Press down gently with a spatula to ensure everything sticks together.
- Cook until the bottom is golden brown and crispy, about 3-4 minutes, then flip and cook the other side until it’s golden and the cheese is melted, about another 3-4 minutes.
- Serve:
- Once crispy and melty, remove the quesadilla from the skillet and cut into wedges.
- Drizzle with more mojo sauce (because why not?) and serve with a side of pickles or extra lime wedges.
Products we used to make this dish:
Cuban quesadillas are a true flavor revelation. With the bright, zesty mojo sauce, savory pulled pork, and gooey cheese, every bite is a delightful mix of citrusy tang, smoky richness, and just the right amount of heat. The addition of Black Forest ham and Claussen pickles adds a perfect balance of saltiness and crunch, making each quesadilla bite simply irresistible. Whether you’re whipping them up for a weeknight meal or impressing guests at a get-together, these quesadillas will quickly become a favorite. Trust me, once you try them, you’ll be dreaming about this combo for weeks.
We’d love to hear your thoughts if you try this recipe! Enjoy your quesadillas!
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