Pork Rib and Corn Quesadillas

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Here’s a really easy dinner idea for you (especially if you use leftover ribs): Pork Rib and Corn Quesadillas

Pork Rib and Corn Quesadillas

Having lived in San Diego for such a long time, we ate Mexican food quite often.  We were so lucky to be exposed to GOOD Mexican food.  Quesadillas were abundant at all of the taco shops, of course, but it was the unique varieties of quesadillas that always caught my eye.  Since adding carne asada to quesadillas is such a wonderful way to jazz ’em up, I thought I’d try adding Smithfield Dry Seasoned Rib meat instead.

Smithfield Pork Ribs

Here’s what you’ll use for the pork in this recipe. You can use the Smithfield brand or any other brand that is pre-seasoned. Because they’re already dry-seasoned, you won’t have to add any spices to the meal.  The sweet and smoky BBQ spices give these pork ribs a good amount of flavor that shines through in the quesadillas.

Smithfield Pork Ribs

Follow the instructions on the package of ribs, and the ribs come out of the oven perfect and ready to eat!  You can also grill them if you’d like.  These will definitely satisfy your craving for BBQ.

Pork Rib and Corn Quesadillas

For this recipe, I made two racks of ribs. We ate one immediately, and we saved the meat from the 2nd rack to make quesadillas for dinner the next night.

Pork Rib and Corn Quesadillas

These quesadillas are packed with cheddar and Jack cheeses, rib meat, cilantro and corn. I used corn from leftover corn on the cob.

Pork Rib and Corn Quesadillas

The rib meat makes them substantial enough to call dinner.  They’re super filling and cheesy and DELICIOUS.  

Here are a few more quesadilla recipes you might enjoy:

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Pork Rib and Corn Quesadillas

A totally delicious way to eat quesadillas!
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 826kcal
Course Main Course
Cuisine Mexican
Keyword pork, quesadillas


  • 4 burrito-sized flour tortillas
  • 2 cups shredded cheddar cheese
  • cups cooked corn
  • 1 rack Smithfield Kansas City BBQ Dry Seasoned Sweet & Smoky Pork Ribs (or any pork ribs), cooked with meat removed and chopped (about 2 cups meat)
  • 4 tablespoons chopped fresh cilantro
  • 2 cups shredded Monterey Jack cheese


  • Heat a large, nonstick skillet over medium heat.  Spray with nonstick spray.  Add 1 flour tortilla and sprinkle with half of the cheddar.  Add 3/4 cup corn and 1 cup of the pork. Evenly distribute 2 tablespoons cilantro, then sprinkle 1 cup Jack cheese on top of the pork.  Add a 2nd flour tortilla, cover the pan with a lid. Flip the tortilla when the bottom half is toasted and the cheese has begun to melt.  Cook until the other side is toasted too.
  • Remove the quesadilla to a cutting board, and repeat the instructions to make the 2nd quesadilla.
  • Cut each quesadilla into wedges, and serve immediately.


  • option:  add in some chopped fresh pineapple if you'd like a sweet addition to your quesadillas!


Serving: 1quesadilla | Calories: 826kcal | Carbohydrates: 72g | Protein: 52g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 124mg | Sodium: 1467mg | Potassium: 225mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1059IU | Vitamin C: 5mg | Calcium: 740mg | Iron: 2mg
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  • Amy Johnson wrote:

    I never thought of using pork ribs in quesadillas! So perfect!

  • Audra | The Baker Chick wrote:

    These look wonderful! We have been so into quesadillas lately!

  • Liz @ The Lemon Bowl wrote:

    This looks so perfect!!! My boys are obsessed with quesadillas lately!! 

  • Sandy Coughlin wrote:

    The perfect snack … or meal. Looks fabulous!

  • Matt wrote:

    My boys would live on quesadillas if they could and this would be such a fun addition to that rotation!

  • Katerina @ Diethood wrote:

    Those ribs!!! Pass the plate!! The quesadillas look and sound sooooo good, I want them now!!

  • Angie | Big Bear’s Wife wrote:

    I need to pick up some of those ribs because we are a quesadilla loving household! 

  • Cathy Trochelman wrote:

    These look flavor packed and DELICIOUS!

  • Rachel @ Rachel Cooks wrote:

    What a great use for ribs! Genius!

  • Kimberly @ The Daring Gourmet wrote:

    Those look and sound soooooo good, wishing I had some right now!

  • Meg @ With Salt and Wit wrote:

    What a great looking lunch! These sound amazing right now!

  • Amy @BellyFull wrote:

    Perfect use of their cooked rib meat! Delicious!

  • Justine | Cooking and Beer wrote:

    Yum! You can’t go wrong with a good quesadilla, especially one that is perfect for summer!

  • cookbook queen wrote:

    I love that these are different than the quesadillas we usually have. Adding pork ribs and corn is the best idea!!

  • Tonia Larson wrote:

    There is a restaurant that we love in Wilmington, NC called Islands and they have all sorts of tacos and quesadillas. This is exactly the kind of thing they would have! I can’t wait to try making these.

  • Amy @ The Blond Cook wrote:

    I just grilled Smithfield ribs the other day and they were delicious! I have never thought about using pork rib leftovers for quesadillas and am going to try this the next time I make ribs They look amazing! 🙂