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Jackfruit Carnitas Quesadillas with Mexican Corn Dip

August 27, 2021
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Smoky, juicy pulled jackfruit carnitas tucked into a cheesy tortilla served with avocado and my Super Simple Mexican Corn Dip: these Jackfruit Carnitas Quesadillas with Mexican Corn Dip are the ultimate healthy vegetarian munchie.
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Smoky, juicy pulled jackfruit carnitas tucked into a cheesy tortilla served with avocado and my Super Simple Mexican Corn Dip: these Jackfruit Carnitas Quesadillas with Mexican Corn Dip are the ultimate healthy vegetarian munchie.

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Jackfruit is one of those foods that always kind of freaked me out. I mean… is it a fruit? A vegetable? Shredded meat? I could never quite tell. Still, when I was out at one of my favorite restaurants a little while back (… hey, True Food Kitchen;)…), I took the risk and tried their Korean pulled jackfruit lettuce wraps. Like most of their menu, these wraps were absolutely delicious. Honestly, though, it was also kind of a weird sensation. I truly felt like I was eating pulled pork, yet I was eating a fruit. For those of you who are just as confused as I was, jackfruit is an exotic fruit that is most often found in a can, and is super easy to shred apart. Flavorwise, it’s pretty bland by itself. But, texturally, it hits all of the marks of a good carnitas. That’s why, in these Jackfruit Carnitas Quesadillas with Mexican Corn Dip, I jazzed up the flavors of the pulled fruit and folded them into a quesadilla. The result? Something truly magical. You have to try this one!!

the breakdown…

These Jackfruit Carnitas Quesadillas with Mexican Corn Dip are super simple. Realistically, I don’t know anyone who wants to slave all day making a quesadilla… there are just some foods that should be quick and easy, right? Still, I knocked a ton of flavor into this pulled fruit — truly mimicking actual carnitas (kind of like my Healthier Salsa Verde Chicken Carnitas), but tomato based. Start off with a quick sauté of onion, then go in with a ton of flavor with some garlic, tomato paste, and spices. 

Tomato paste is one of my favorite ways to give a dish some good rustic Mexican flavor. That being said, it’s crucial that you add your paste in towards the beginning of your cooking and evenly disperse it throughout. If you wait to stir it in with your liquids, you’ll end up with tomato-y clumps throughout everything. Nobody wants that. Instead, evenly mix it up with the onions and garlic, and of course all of the spices. 

Smoky, juicy pulled jackfruit carnitas tucked into a cheesy tortilla served with avocado and my Super Simple Mexican Corn Dip: these Jackfruit Carnitas Quesadillas with Mexican Corn Dip are the ultimate healthy vegetarian munchie.

those spices…

The spices in these Jackfruit Carnitas Quesadillas with Mexican Corn Dip are chili powder, smoked paprika, and dried oregano (plus salt and pepper, but do those even count?). Dried oregano is truly the best addition to any warming Latino spices. If you know my recipes, you know I use cumin and oregano a lot together. But, with jackfruit, you already have a bit of an earthy flavor, so you really don’t need cumin here. And, given that I’m going for a more classic, smoky carnitas in this recipe, I also add in some chili powder and smoked paprika. Neither really bring in a whole lot of heat, unless you have a spicy chili powder blend, of course; rather, you get a good, smoky afternote that’s absolutely delicious. If you’re wanting a spicier jackfruit, I recommend adding some red pepper flakes into the mix… aka always my go-to spicy addition!

Once all that flavor from the spices is locked and loaded, go ahead and pour in some of your favorite beer. The recipe specifies using a Mexican beer, but, really, use whatever you have on hand. You could also substitute the beer for any broth, apple juice, apple cider, or even ginger-ale. All of the above would be delicious, just would lead to slightly different flavors. With that liquid, it’s time to toss in your pulled jackfruit and get to simmering! Let some of the liquid and spices absorb into the jackfruit and you will have such a juicy, flavorful product… perfect for a quesadilla!

make the quesadilla!

Speaking of which, the next step is to make your quesadilla. Even though most people know how  to make a quesadilla, I outlined my strategy in this Jackfruit Carnitas Quesadillas with Mexican Corn Dip recipe. I always use a scorching hot skillet. Cast iron skillets are best as they get the hottest, but go with what you have. Oh, and, in that skillet, make sure you heat some oil until it’s very hot. With a super hot oil and skillet, your quesadilla will get super crispy.

Once hot, I like to assemble my quesadilla in the skillet. Really, I just think it’s a pain to try and assemble it on the side and transport it into a skillet. Use your favorite flour tortillas and layer cheese on one side. This recipe calls for mozzarella, as I think it pairs best with the jackfruit carnitas. Not too flavorful, yet not too mild. Still, you could use pepper jack, cheddar, or any other shredded cheese. Pro tip? Shred your cheese yourself. When cheese is pre-shredded in a bag, it comes with lots of anti-sticking agents that make the cheese less melty. While this would still work, and is sometimes just the easiest option, I opt to shred my own low-moisture mozzarella when I can (not fresh mozzarella, though, as that’s too liquidy!!).

Smoky, juicy pulled jackfruit carnitas tucked into a cheesy tortilla served with avocado and my Super Simple Mexican Corn Dip: these Jackfruit Carnitas Quesadillas with Mexican Corn Dip are the ultimate healthy vegetarian munchie.

the more cheese the better!!

Once you have cheese on one side, layer on a good amount of that jackfruit and more cheese directly on top. You’ve got to have cheese on both sides to make everything stick together. Plus, more is more! Bring on the cheese if you ask me:)) Fold everything up and get to cooking. I like to press my quesadilla down with my spatula to get an optimal crisp. Whilst doing so, the quesadilla will probably only need to cook for 3-4 minutes on each side… but use your best judgment.

After your ooey gooey flavorful jackfruit carnitas quesadilla is good to go, it’s time to serve it up with all the toppings. I serve this with my Super Simple Mexican Corn Dip. While I was originally going to make this an optional add-on, I eventually decided that it was too important to skip. So importantly, actually, that I had to include it in the title. There’s just something about the lightened up elote dip that is truly marvelous with the jackfruit quesadillas, and even pairs wonderfully with some avocado and salsa verde. Truly, the whole combination is out of this world, so don’t skip it!!

how to serve these up…

These Jackfruit Carnitas Quesadillas with Mexican Corn Dip are pretty much perfect for any occasion, any guest, and any family. Vegetarian? Meat Eater? Both will devour these. What about kids, though? Although jackfruit may seem advanced, I promise you your kids with truly obsess over these… there’s nothing a quesadilla can’t do!! Plus, these quesadillas are super easy to throw together for a fun family dinner — perfect for those busy school nights. You have to give these a try!!

I hope you love these Jackfruit Carnitas Quesadillas with Mexican Corn Dip as much as I do! Let me know what you think in the comments below:))) 

Jackfruit Carnitas Quesadillas with Mexican Corn Dip
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Jackfruit Carnitas Quesadillas with Mexican Corn Dip

Recipe by Annie PatrickCourse: Main Course, Handheld, Lunch, DinnerCuisine: Mexican, AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Smoky, juicy pulled jackfruit carnitas tucked into a cheesy tortilla served with avocado and my Super Simple Mexican Corn Dip: these Jackfruit Carnitas Quesadillas with Mexican Corn Dip are the ultimate healthy vegetarian munchie.

Ingredients

  • jackfruit carnitas:

  • 2 tbsp olive oil

  • 1 small yellow onion, diced

  • 4 cloves garlic, minced

  • 2 tbsp tomato paste

  • 3 tsp chili powder

  • 1 tsp smoked paprika

  • 2 tsp dried oregano

  • Salt and pepper, to taste

  • 1 cup Mexican beer (or vegetable broth)*

  • ½ cup salsa verde

  • 2 tsp honey

  • 2 14 oz cans young jackfruit, rinsed and shredded*

  • 1 lime, juiced

  • quesadillas:

  • Olive oil or spray, as needed

  • 8 flour tortillas

  • 2-3 cups low moisture mozzarella, shredded

  • 2 avocados, diced

  • Salsa verde, to serve

  • 1 batch Super Simple Mexican Corn Dip

Instructions

  • In a large skillet, heat the 2 tbsp olive oil over medium-high heat. Once hot, toss in the onion and saute for 3-4 minutes, or until it is translucent. Stir in the garlic, tomato paste, chili powder, smoked paprika, oregano, salt, and pepper. Make sure the tomato paste is fully mixed in and cook for an additional 30 seconds.
  • Pour in the beer, salsa verde, honey, and shredded jackfruit. Bring the liquids to a boil, then reduce the heat to medium-low. Simmer for 5-10 minutes, or until the jackfruit absorbs most of the liquid. Squeeze in the lime juice.
  • TO MAKE THE QUESADILLA: In a separate skillet, heat 1-2 tbsp olive oil or olive oil spray over medium-high heat. Once hot, place your tortilla in the oil, and sprinkle cheese over one of its sides. Layer ½ – ¾ cups of the pulled jackfruit carnitas over the cheese, then top with more mozzarella cheese. Fold the plain side of the tortilla over the cheese and jackfruit side, and press down with your spatula. Cook for 3-4 minutes on each side, or until the cheese is melted and the tortilla is crisp.
  • Slice up your quesadilla and serve with diced avocado, salsa verde, and some of the Super Simple Mexican Corn Dip. Enjoy!

Notes

  • I like to shred my jackfruit with a stand mixer fitted with a paddle attachment. You could also use a hand mixer with whisk attachments or two forks. 
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