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.
Ingredients
- 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
- • 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°.