Cuban Sandwich Quesadillas using leftover pulled pork

Cuban Sandwich Quesadillas are loaded with mojo pulled pork, ham, Swiss and pickles with mustard aioli. An easy dinner or game day favorite!

As a Tampa girl, I love mojo pulled pork, and we almost always have leftovers when I make my Shredded Cuban Pork. We’ll use it for Cuban sandwiches and rice bowls, but one of my favorite ways to repurpose it—especially for game day—is these Cuban Sandwich Quesadillas!

I love a classic Cuban sandwich on Cuban bread, but tortillas make it so easy to turn those same flavors into a crispy, cheesy quesadilla. Loaded with mojo pork, sliced ham, Swiss cheese and pickles, they’re perfect for game-day get-togethers, an easy dinner or just because you’re craving a really good quesadilla. I make a quick mustard aioli for dipping because, you know me, I am a sauce girl.

Sometimes I’ll also make these with leftover pernil. My brother-in-law is Puerto Rican, and my niece makes a really tasty version that works perfectly in these quesadillas, too.

ingredients for Cuban Sandwich quesadillas

I like to make a batch of my Slow Cooker Mojo Pork for these quesadillas, but you can use any mojo pork or pernil recipe you already love. If you’re making the pork from scratch, prepare that first, then follow the instructions below to assemble the quesadillas and make the quick mustard aioli.

• Mojo pulled pork: I use my Slow Cooker Mojo Pork, which is tender, citrusy and full of garlic. This recipe is one of my favorite ways to use up the leftovers, but you can also use your favorite mojo pork or pernil.
• Flour tortillas: Flour tortillas get golden and crispy in the skillet while staying flexible enough to hold all of the fillings. Regular or gluten-free tortillas both work well.
• Swiss cheese: A must for those classic Cuban sandwich flavors. It melts beautifully and also helps hold everything together inside the quesadilla.
• Sliced ham: Thinly sliced deli ham works perfectly here and keeps these quesadillas quick and easy to assemble.
• Pickles: Dill pickles add that salty, tangy bite that balances the rich pork, ham and melted Swiss. I like to pat them dry before adding them so the quesadillas stay crisp.
• Mustard aioli: I add a small schmear inside each quesadilla before cooking, then serve extra on the side for dipping. Because you know I’m always going to want a sauce.

For the Mustard Aioli

• Mayonnaise: Using prepared mayo is my quick shortcut for an easy aioli—no need to make one from scratch.
• Stone-ground mustard: Adds the mustardy bite you expect from a Cuban sandwich, with a little extra texture and flavor.
• Pickle juice: Traditionally, I’d use lemon juice to add acidity to an aioli, but since we already have a jar of pickles open, the brine works so well here. It thins the aioli slightly while adding another layer of tangy pickle flavor.

how to make these quesadillas

1. Make the aioli: Mix together the mayonnaise, stone-ground mustard and pickle juice until smooth.
2. Assemble: Lay a tortilla flat in a nonstick skillet. Spread a thin layer of mustard aioli over one half, then layer with ham, Swiss cheese, mojo pork and pickles.
3. Cook: Cook until the cheese begins to melt, then fold the empty half of the tortilla over the filling. Gently press with a spatula, flip and cook until golden and crispy on both sides.
4. Serve: Remove from the skillet, slice into wedges and serve warm with extra mustard aioli for dipping.