Saucy Pineapple Pork Sheet Pan Quesadillas

🥘 Ingredients

• blue corn tortilla chips
  6 oz
• cooking oil
  2 tsp
• fajita spice blend
  4 tbsp
• flour tortillas
  24 unit
• ground pork
  40 oz
• lime
  2 unit
• long green pepper
  2 unit
• mexican cheese blend
  3 c
• nonstick cooking spray
• pepper
• pico de gallo
  1 lb
• pineapple
  1 lb
• salt
• sour cream
  3/4 c
• tex-mex paste
  1 unit
• yellow onion
  2 unit

🍳 Cookware

• large pan
• baking sheet
• slotted spoon
• baking sheet

1. 

   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 yellow onion . Halve, core, and thinly slice long green pepper . Quarter lime .

   pineapple: 1 lb, yellow onion: 2 unit, long green pepper: 2 unit, lime: 2 unit
2. 

   2

   Heat a drizzle of 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, ⏱️ 3-4 minutes ; season with salt and pepper . (For 8 servings, work in batches, adding another drizzle of oil for each batch.)

   cooking oil: 2 tsp, salt, pepper
3. 

   3

   Push veggies to one side of pan; add another drizzle of oil to empty side. Add ground 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 .

   ground pork: 40 oz, fajita spice blend: 4 tbsp, tex-mex paste: 1 unit, salt, pepper
4. 

   4

   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 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.

   nonstick cooking spray, flour tortillas: 24 unit, mexican cheese blend: 3 c
5. 

   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. 

   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 , blue corn tortilla chips , and remaining lime wedges on the side. **Ground Pork is fully cooked when internal temperature reaches 160°.**

   pico de gallo: 1 lb, sour cream: 3/4 c, blue corn tortilla chips: 6 oz