---
title: Saucy Pineapple Pork Sheet Pan Quesadillas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/saucy-pineapple-pork-sheet-pan-quesadillas-64d2573c7a42584bbbe50822
servings: 4
prep_time: 10 minutes
cook_time: 30 minutes
time_required: 40 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Soy
  - Sesame
tags:
  - Multi-Portion
  - Spicy
  - Sheet Pan
  - Family Style
  - Mexican
rating: 4.0
rating_count: 148
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some loved the flavors, especially the pineapple addition, while others found it bland; consider boosting seasoning to taste.
  - theme: Ease of prep
    text: Many appreciated the simplicity, though some found the sheet pan method unnecessary and preferred using a skillet.
image: "https://images.recipes.furrysalamander.com/saucy-pineapple-pork-sheet-pan-quesadillas.avif"
---
@pineapple{1%unit}
@yellow onion{1%unit}
@long green pepper{1%unit}
@lime{1%unit}
@ground pork{16%oz}
@fajita spice blend{1%tbsp}
@tex-mex paste{3%tbsp}
@flour tortillas{8%pieces}
@mexican cheese blend{2%cups}
@pico de gallo{1%cup}
@sour cream{½%cup}
@blue corn tortilla chips{1%cup}
@cooking oil{2%tbsp}
@salt{1%tsp}
@black pepper{½%tsp}

Preheat oven to 425°F. Wash and dry all produce. Drain pineapple; roughly chop. Halve, peel, and thinly slice yellow onion. Halve, core, and thinly slice long green pepper. Quarter lime.

Heat 1 tbsp cooking 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%minutes}; season with salt and black pepper. For larger batches, work in batches adding another drizzle of oil for each batch.

Push veggies to one side of pan; add remaining cooking oil to empty side. Add ground pork and fajita spice blend and cook, breaking up meat into pieces, until browned and cooked through ~{5%minutes}. 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 and juice from half the lime; cook until thickened and saucy ~{2%minutes}. Taste and season with salt and black pepper.

Coat a #baking sheet{} with nonstick cooking spray. Place half the flour 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 flour tortillas. Place a separate baking sheet on top of quesadillas. Adding a little weight is the best way to get evenly golden and crisp tortillas.

Bake quesadillas on top rack until golden brown ~{15%minutes}. Remove stacked sheets from oven. Carefully remove top sheet and set aside. If your quesadillas aren’t browned yet, return to top rack for ~{3%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, blue corn tortilla chips, and remaining lime wedges on the side.