Saucy Pineapple Pork Sheet Pan Quesadillas
2x the delicious servings!
- 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: Many loved the taste, though some found it bland; consider adding extra seasoning or spices for more punch 🌶️.
- Ease of prep: Customers appreciated the easy, fun assembly and one-sheet cooking method, perfect for busy families and involving kids.
- Suggestions: For crispier results, try grilling in a frying pan instead of baking. Consider adding fresh cilantro or extra cheese for more flavor.
- Portions: The larger batch size was a hit for meal planning, though a few noted needing more tortillas to use all the filling.
- Texture: Some found the quesadillas too moist; drain ingredients thoroughly and consider cooking longer for a crispier result.
Reviews from our home cooks
Great portion size and delicious! I really appreciate the extra servings for meal planning, especially since they are not at an extra cost! Thank you!
LOVE how easy and fun this was to put together. I included a younger sibling in making this and we had a ton of fun.
The pineapple works sooo well as always, I love that I've learned an easy way to punch up one of my usual favorites!
Loved this one, too! It's so easy and one sheet. What more could a busy mother ask for.
It was missing tortillas to make two more. But I was able to use the blue chips with the extra pork filling and cheese and made some nachos on the side. Great meal. My whole family enjoyed it!
It was pretty good but I was missing one of my packages of pork so I could only make a half of the recipe. Also, I'm not a huge fan of the pico. Maybe add some fresh cilantro.
Ok. Not bad. The flavor of pineapple didn't come through as much we would have liked.
Not sure if the pineapple juice would help enhance the flavor or not. But there really wasn't any spice towards it. Was not bad otherwise.
I had to hold back on the spicy in order for my kids to eat it. Otherwise this was good.
Delicious and LOVE the big batch!! Please keep doing this.
