These quesadillas are a real crowd pleaser. Make a few for your friends to nosh on at your game day party while they’re pulling for their favorite team or give your family something to cheer about any night of the week when our Quesadillas Al Pastor are on the dinner menu. Each quesadilla is packed with a combination of pineapple, cilantro, red onion, shredded smoked pork, and shredded Monterey Jack cheese. As if that wasn’t enough flavor, we’re also mixing up a pineapple and avocado relish to serve on top. We cook the quesadillas in a large nonstick skillet along with 2 tablespoons of butter to give them a nice crunchy exterior. Inside, melted cheese, savory pork, and a sweet bite of red onion, pineapple, and cilantro combine to create a taste-bud-pleasing weeknight masterpiece that your family will be asking for time and again.
2 cups chopped fresh pineapple (from 1 pineapple)
1/2 cup chopped fresh cilantro
1/4 cup finely chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1 pound prepared shredded smoked pork
1 ripe medium avocado, diced
1/2 cup finely chopped red bell pepper
8 ounces Monterey Jack cheese, shredded (about 2 cups)
8 (10-in.) flour tortillas
1/2 cup (4 oz.) salted butter
How to Make It
Combine pineapple, cilantro, red onion, lime juice, and salt in a medium bowl. Toss pork with 1/2 cup pineapple mixture. Add avocado and bell pepper to remaining pineapple mixture; set aside.
Sprinkle 1/4 cup cheese over each of 4 tortillas; top evenly with pork mixture. Sprinkle evenly with remaining cheese, and top with remaining tortillas.
Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high. Add 1 quesadilla to skillet, and cook until tortillas are golden brown and cheese is melted, about 2 minutes per side. Repeat with remaining butter and quesadillas. Cut quesadillas in half, and serve with remaining pineapple relish and lime wedges.