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Rudolph’s Chicharrones Quesadillas


chicharron quesadillas Rudolphs Chicharrones Quesadillas

  • 20 tortillas
  • 200 g (3/8 lb) Rudolph’s Chicharrones (pork rinds)
  • 2 green tomatoes, peeled
  • 1 chopped tomato
  • ¼ onion, diced
  • 3 bunches cilantro, chopped
  • 100 g (½ cup) crumbled Oaxaca cheese
  • Salt and pepper to taste
  • Oil


Heat a small amount of oil. Fry onions and tomatoes. Salt and pepper to taste. Add Rudolph’s Chicharrones and cilantro. Cook for 5 minutes. Heat tortillas and fill with chicharrones and cheese. Fold and lightly fry in oil. Drain.


Serve with 2 small avocados, Serrano peppers, to taste, and ¼ cup sour cream.

Comments from our Recipe Testers

Keep ingredients handy for a quick snack or make full recipe as a meal. Oaxaca cheese can be replaced with Queso Quesadilla, Asadero, Monteray Jack, or Mozarella cheeses.

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