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Kalua Pork Quesadillas With Tomato and Avocado Salsa: A Taste of Aloha

The aroma of kalua pork always transports me back to my college days in Honolulu. I can almost feel the warm Hawaiian breeze and hear the ukulele music as I bite into the savory, smoky pork. We’d often grab kalua pig plates from roadside stands, and the leftovers, if there ever were any, always found their way into creative dishes like these quesadillas, a brilliant fusion of island flavors and Mexican comfort food. This recipe, adapted from Chefs Russell Siu and James Gillespie, brings that delicious memory home.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Yield: 6 quesadillas
Dietary Type: Dairy Optional

Ingredients

3/4 cup kalua pork, shredded
3/4 cup sliced onion
3/4 cup napa cabbage, shredded (won bok)
12 wonton wrappers (or 8-inch flour tortillas)
3/4 cup diced tomato
1 tablespoon chopped cilantro
1 1/2 cups shredded Monterey Jack cheese
1 teaspoon minced garlic
1/2 cup clarified butter (ghee)

For the Tomato and Avocado Salsa:

2 ripe tomatoes, diced
1 avocado, diced
1/2 small onion, minced
1 tablespoon cilantro, minced
1/2 teaspoon garlic, minced
1 tablespoon green onion, minced
1 teaspoon fresh basil, finely chopped
1/2 teaspoon fresh oregano, finely chopped
1 teaspoon jalapeno pepper, finely diced (optional)
Salt and pepper, to taste

Equipment Needed

Skillet
Oven-proof skillet or cast iron pan
Cutting board
Knife
Mixing bowls
Spatula

Instructions

Begin by preheating your oven to 350°F (175°C).
Next, prepare the quesadilla filling. In a skillet over medium heat, sauté the kalua pork, sliced onion, and shredded napa cabbage (won bok) until the cabbage is tender and the onions are translucent. This usually takes about 5-7 minutes. Ensure the pork is heated through.
While the pork mixture is cooking, prepare the Tomato and Avocado Salsa. In a medium bowl, gently combine the diced tomatoes, diced avocado, minced onion, minced cilantro, minced garlic, minced green onion, finely chopped fresh basil, and finely chopped fresh oregano. If you like a little heat, add the finely diced jalapeno pepper. Season to taste with salt and pepper. Set aside.
Now, it’s time to assemble the quesadillas. If using wonton wrappers, you will need two per quesadilla. If using flour tortillas, use one per quesadilla, folding in half. On 6 of the wonton wrappers (or on half of each flour tortilla), spread an equal amount of the sautéed pork mixture.
Sprinkle the diced tomato and chopped cilantro evenly over the pork mixture.
Top with a generous amount of shredded Monterey Jack cheese, about 1/4 cup per quesadilla.
Top with the remaining wonton wrappers (or fold the flour tortillas over); press gently to seal the edges.
In a small bowl, combine the minced garlic and clarified butter to create the garlic butter.
Place an oven-proof skillet or cast iron pan on the stovetop over medium heat. Add about a tablespoon of the garlic butter to the hot skillet.
Carefully place one quesadilla in the pan and cook until the bottom is golden brown, about 2-3 minutes.
Flip the quesadilla and then transfer the entire skillet to the preheated oven. Bake until the cheese is melted and bubbly, about 5-7 minutes. Keep a close watch to prevent burning.
Remove the skillet from the oven and carefully transfer the cooked quesadilla to a cutting board.
Repeat steps 9-12 with the remaining quesadillas, adding more garlic butter to the skillet as needed.
Once all the quesadillas are cooked, cut each quesadilla into quarters using a sharp knife.
To serve, arrange the Kalua Pork Quesadilla quarters on a plate and top generously with the Tomato and Avocado Salsa. Serve immediately.

Expert Tips & Tricks

For extra crispy quesadillas, use a well-seasoned cast iron skillet. The even heat distribution will ensure a perfectly golden-brown crust.
Don’t overcrowd the skillet when browning the quesadillas. Cook them in batches to maintain the heat and prevent steaming.
If you don’t have clarified butter (ghee), you can use regular butter. Be careful not to burn the butter when browning the quesadillas. Alternatively, use a high-heat cooking oil like avocado oil or canola oil.
Feel free to experiment with different types of cheese. Pepper jack or a blend of Monterey Jack and cheddar would also be delicious.
For a spicier kick, add a pinch of red pepper flakes to the pork mixture while sautéing.

Serving & Storage Suggestions

Serve the Kalua Pork Quesadillas immediately while they are warm and the cheese is melted. The Tomato and Avocado Salsa is best served fresh, but it can be made a few hours ahead of time and stored in the refrigerator.

Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can use a skillet over medium heat or bake them in a preheated oven at 350°F (175°C) until heated through. Reheating in the microwave is possible, but the tortillas may become soft.

The Tomato and Avocado Salsa is best consumed within a day of making it, as the avocado can brown over time. Adding a squeeze of lime juice can help slow down the browning process. Freezing is not recommended for either the quesadillas or the salsa, as the texture will be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	366 kcal	N/A
Calories from Fat	263 kcal	72%
Total Fat	29.2 g	44%
Saturated Fat	15.9 g	79%
Cholesterol	67.2 mg	22%
Sodium	252.9 mg	10%
Total Carbohydrate	18 g	5%
Dietary Fiber	4 g	15%
Sugars	3.3 g	N/A
Protein	10.4 g	20%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free flour tortillas or corn tortillas to make this recipe gluten-free.
Vegetarian: Substitute the kalua pork with jackfruit, seasoned with smoked paprika and liquid smoke to mimic the smoky flavor.
Spicy: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the pork mixture or the salsa.
Dairy-Free: Use a dairy-free shredded cheese alternative or omit the cheese altogether. The quesadillas will still be delicious with the savory pork and fresh salsa.
Additional Veggies: Add other vegetables to the sautéed pork mixture, such as bell peppers, mushrooms, or zucchini.

FAQs (Frequently Asked Questions)

Q: Can I make the kalua pork ahead of time?
A: Absolutely! In fact, kalua pork is often made in large batches and is even better the next day. Store it in the refrigerator and simply reheat it before making the quesadillas.

Q: Can I use store-bought kalua pork?
A: Yes, store-bought kalua pork is a convenient option if you don’t have time to make it from scratch. Look for it at Hawaiian specialty stores or some well-stocked grocery stores.

Q: What if I can’t find napa cabbage (won bok)?
A: You can substitute it with regular green cabbage or Savoy cabbage. Just make sure to shred it finely.

Q: Can I grill these quesadillas instead of baking them?
A: Yes, grilling is a great option! Cook them over medium heat, flipping occasionally, until the tortillas are golden brown and the cheese is melted.

Q: How do I prevent the avocado in the salsa from browning?
A: The acid in lime juice helps preserve the bright green color. Gently toss the diced avocado with a little lime juice before adding it to the salsa. Also, keep the avocado pit in the salsa until serving.

Final Thoughts

These Kalua Pork Quesadillas are a delightful fusion of flavors that are sure to transport your taste buds to the sunny shores of Hawaii. Whether you’re looking for a quick and easy weeknight meal or a fun appetizer for a party, this recipe is a guaranteed crowd-pleaser. So gather your ingredients, crank up some island music, and get ready to experience a taste of Aloha! Don’t hesitate to experiment with the variations and substitutions to create your own signature version. Share your culinary creations with friends and family, and remember to savor every bite.

Kalua Pork Quesadillas With Tomato and Avocado Salsa Recipe