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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Long Green Pepper
Fajita Spice Blend
(Contains Soy, Wheat)
Mexican Cheese Blend
Pico de Gallo
Blue Corn Tortilla Chips
Not included in your delivery
• 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°.