Quesadillas with beer braised pork cheek

Out of all the different ways, there is to cook a tortilla in the Mexican cuisine, the quesadilla is probably what I’ve cooked the most.

The popular street food has many varieties. The common factor is, of course, cheeeeese! Often I cook quesadillas with vegetarian filling, either sweet potato and spinach or portobello mushroom and onion. But when I go all out with my quesadillas, I do these beer braised pork cheek in the slow cooker.





  • 300-400 g pork cheek
  • 4-5 tablespoons of Mexi Krydderi from Vestjyske Krydderier
  • 4 cloves of garlic
  • One beer
  • 2 onions
  • 4 tomatoes
  • 200 g cheddar
  • A pack of tortillas
  • Coriander
  • Creme fraiche
  • Oil



    1. Rub the pork cheeks in a marinade made of 4-5 tablespoons of Mexi Krydderi from Vestjyske Delikatesser, garlic, salt, pepper and oil. Let the pork cheeks marinade for min. 2 hours.
    2. Chop the onion and tomatoes into wedges and put them in a slow cooker.
    3. Sear the pork cheeks in a skillet and add them to the slow cooker. Pour a beer in the slow cooker and let everything simmer for 5-7 hours until the meat is tender.
    4. Put a tortilla in a dry skillet. While it’s heating up add grated cheddar, pulled pork cheek, tomato, onion and coriander to half of the tortilla. Top the filling with more cheddar and fold the tortilla.
    5. Cook on both sides until crispy, remove from the skillet and chop into triangles. Serve with creme fraiche and coriander on top and lime on the side. Buen provecho!