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.

Prep: 40 mins
Cook: 20 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 8 oz pineapple
  • 1 yellow onion
  • 1 long green pepper
  • 1 lime
  • 20 oz ground pork
  • 2 tbsp fajita spice blend
  • 1 tex-mex paste
  • 12 flour tortillas
  • 1.5 cup mexican cheese blend
  • 8 oz pico de gallo
  • 6 tbsp sour cream
  • 3 oz blue corn tortilla chips
  • salt
  • pepper
  • 2 tsp cooking oil
  • cooking spray
  • 16 oz pineapple
  • 2 yellow onions
  • 2 long green peppers
  • 2 limes
  • 40 oz ground pork
  • 4 tbsp fajita spice blend
  • 1 tex-mex paste
  • 24 flour tortillas
  • 3 cups mexican cheese blend
  • 16 oz pico de gallo
  • 12 tbsp sour cream
  • 6 oz blue corn tortilla chips
  • salt
  • pepper
  • 2 tsp cooking oil
  • cooking spray

Instructions

  1. • 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.
  2. • 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.)
  3. • 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.
  4. • 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.
  5. • 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.
  6. • 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°.