Saucy Pineapple Pork Sheet Pan Quesadillas
with Pico de Gallo, Sour Cream & Tortilla Chips
Let’s face it: The much-loved quesadilla isn’t exactly the thing to make for a crowd—you’ll be hovering over pans on the stove all evening! That’s why we came up with this family style version: Line a sheet pan with tortillas, top with juicy fajita-spiced pork, sautéed pineapple, onion, and green pepper, sprinkle on a blend of Mexican cheeses, then top with another layer of tortillas. Now comes the cool part! Top it all with a second sheet pan (to help everything cook evenly) and bake—your giant quesadilla will crisp up to a beautiful golden brown. All that’s left to do is set out the fixins, slice it up, and hang out with your peeps!
This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Pineapple
1 unit
Yellow Onion
1 unit
Long Green Pepper
1 unit
Lime
20 ounce
Ground Pork
2 tablespoon
Fajita Spice Blend
1 unit
Tex-Mex Paste
12 unit
Flour Tortillas
(Contains Soy, Wheat)
1.5 cup
Mexican Cheese Blend
(Contains Milk)
8 ounce
Pico de Gallo
6 tablespoon
Sour Cream
(Contains Milk)
3 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Cooking Spray
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drain pineapple; roughly chop. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper. Quarter lime.
• Heat a drizzle of oil in a large pan over high heat. Add pineapple, onion, and green pepper. • Cook, stirring occasionally, until lightly browned and beginning to soften, 3-4 minutes; season with salt and pepper. (For 8 servings, work in batches, adding another drizzle of oil for each batch.)
• Push veggies to one side of pan; add another drizzle of oil to empty side. Add pork* and Fajita Spice Blend and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir pork and veggies to combine. Stir in half the Tex-Mex paste (all for 8 servings) and juice from half the lime; cook until thickened and saucy, 1-2 minutes. Taste and season with salt and pepper.
• Coat a baking sheet (two sheets for 8 servings) with nonstick cooking spray. Place half the tortillas on prepared sheet. • Evenly sprinkle tortillas with half the Mexican cheese blend; using a slotted spoon, cover with pork filling. Top with remaining Mexican cheese blend and remaining tortillas. • Place a separate baking sheet on top of quesadillas (use two more sheets for 8 or bake in batches). TIP: Don’t skip this step! Adding a little weight is the best way to get evenly golden and crisp tortillas.
• Bake quesadillas on top rack (top and middle racks for 8 servings) until golden brown, 15-20 minutes. • Remove stacked sheets from oven. Carefully remove top sheet and set aside. TIP: If your quesadillas aren’t browned yet, return to top rack for 3-5 minutes without the top sheet. • Transfer quesadillas to a paper-towel-lined plate and let cool.
• Once cool enough to handle, slice quesadillas into wedges. Transfer to a serving platter. • Serve family style with pico de gallo (draining first), sour cream, tortilla chips, and remaining lime wedges on the side.
Ground Pork is fully cooked when internal temperature reaches 160°.
