Saucy Pineapple Pork Sheet Pan Quesadillas
with Pico de Gallo, Sour Cream & Tortilla Chips
- Soy
- Wheat
- Milk
- Sesame
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.
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
Nonstick Cooking Spray
Nutrition Values
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the flavors, especially the pineapple addition, while others found it bland; consider boosting seasoning to taste 🌶️.
- Ease of prep: Many appreciated the simplicity, though some found the sheet pan method unnecessary and preferred using a skillet.
- Suggestions: For crispier results, try cooking on a flat top or skillet instead of baking. Consider adding more pineapple for a stronger flavor.
- Portions: The recipe yields generous servings, with many reporting plenty of leftovers for lunch or multiple meals.
- Texture: Some found the bottom tortilla too soft; ensure thorough cooking for a crispy result on both sides.
Reviews from our home cooks
This recipe, while delicious, was just so gigantic. The meat portion seemed like way too much. The portion was for 3 quesadillas each. We could barely eat one each! So far we have had dinners and 2 lunches from this massive amount of food. Probably sounds silly to complain about an overage, but while tasty, we get bored but I refuse to waste. I really think that had to be error in the amount.
I thought the directions were confusing. I wasn't sure what size was sent to me. I had enough tortillas for 6 quesadillas, but the directions kept referring to 8 servings. I had plenty of meat filling for 8 but barely enough (or not enough) cheese to make 6. I also would have preferred 1 salsa container and 1 less sour cream, and instead an added guacamole.
To me the sheet pan was unnecessary and only made it take longer/make a bigger mess. I ended up not making all of them at once, and froze half the filling for later use. The second time I made it, I just used a skillet and liked that better.
Loved the flavors but ended up using my flat top to cook them to get more crispy tortillas.
Really good, didn't really taste the pineapples so don't think it needs it
It was very good. Loved the pineapple add, but it was hard to get it to brown in the oven. Might be my ovens fault
A bit greasy even after I drained off the fat from the pork. Couldn't really taste the pineapple that much.
Not enough sour cream for all the quesadillas but too much pico gallo
Would have been better with fresh pico de gallo and guacamole. Not impressed with the premade pico.
We loved this and had leftovers for lunch during the week. Yum!
