Saucy Pineapple Pork Sheet Pan Quesadillas

🥘 Ingredients

• black pepper
  ½ tsp
• blue corn tortilla chips
  1 c
• cooking oil
  2 tbsp
• fajita spice blend
  1 tbsp
• flour tortillas
  8 pieces
• ground pork
  1 lb
• lime
  1 unit
• long green pepper
  1 unit
• mexican cheese blend
  2 c
• pico de gallo
  1 c
• pineapple
  1 unit
• salt
  1 tsp
• sour cream
  ½ cup
• tex-mex paste
  3 tbsp
• yellow onion
  1 unit

🍳 Cookware

• large pan
• baking sheet

1. 

   1

   pineapple yellow onion long green pepper lime ground pork fajita spice blend tex-mex paste flour tortillas mexican cheese blend pico de gallo sour cream blue corn tortilla chips cooking oil salt black pepper

   pineapple: 1 unit, yellow onion: 1 unit, long green pepper: 1 unit, lime: 1 unit, ground pork: 1 lb, fajita spice blend: 1 tbsp, tex-mex paste: 3 tbsp, flour tortillas: 8 pieces, mexican cheese blend: 2 c, pico de gallo: 1 c, sour cream: ½ cup, blue corn tortilla chips: 1 c, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   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.
3. 

   3

   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.
4. 

   4

   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.
5. 

   5

   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.
6. 

   6

   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.
7. 7

   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.