It took me a while to get my group of guys to buy-in on the meat and fruit thing in this recipe, but once they gave it a fair try, it was ALL OVER. The combination of pork, pineapple, and jalapeno with a bit of jazzy BBQ sauce is just divine. But don’t take my word for it – taste and see for yourself, please!
8 flour tortillas
2 cups grilled pineapple chunks
2 cups cooked, shredded pulled pork
kosher salt and freshly ground black pepper, to taste
2-2 1/2 cups shredded Monterey Jack Cheese
1 jalapeno, seeds and membranes removed, sliced
fresh cilantro, chopped
1/4 cup your favorite BBQ saucez
Sour cream, pico de gallo, and extra cilantro, for garnish
Place griddle or grill pan over medium heat and add a bit of butter; place a couple of tortillas onto preheated pan (whatever will fit comfortably) and sprinkle a bit of cheese onto one side of each tortilla.
Arrange pork evenly on top of cheese, then use a pastry brush to dab BBQ sauce onto pork; top with pineapple chunks, jalapenos, and cilantro. Fold tortillas over filling and grill until golden brown on each side. Place prepared quesadillas onto a platter and reserve to keep warm. Repeat process with remaining ingredients.
To serve, top warm quesadillas with with sour cream, pico de gallo, and extra cilantro, as desired.
Now You’re Cookin’,
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