NOW SERVING – Pork & Pineapple Quesadilla

Served up on our Honeycomb Oval Serving Platter

Fun finger food for the whole fam. There's an art to flipping a quesadilla, but don't worry if you flub it, the mess is just as delicious. You just might need a knife & fork to eat it.

Makes 4 - 6 Quesadillas
45 min.

INGREDIENTS

- 1/2 red onion, thinly sliced
- 2 tablespoons fresh lime juice
- Pinch of sugar
- Kosher salt
- 2 cups pineapple, chopped into 1" pieces
- 2 + tablespoons neutral oil, like grape seed oil
- 2 lbs. of an cut of pork you like, rib end loin works well 
- 1 tablespoon Sriracha, more or less 
- Ground black pepper
- 8 - 12 corn tortillas
- 1 1/2 cups shredded cheese, pepper jack or cheddar, or a combo
- 1/4 cup pickled sliced jalapeños (optional)
- 1/2 cup chopped cilantro leaves with tender stems

Place a rack in the highest position in oven. Heat broiler. Toss red onion, lime juice, sugar, and a pinch of salt in a small bowl, set aside.

Toss pineapple and 1 Tbsp. oil on a rimmed baking sheet and arrange in a single layer on half of baking sheet. Season Pork with Sriracha and salt & pepper, and place it on the other side of the baking sheet. Broil pineapple and pork until  charred around the edges, 8 - 10 minutes. Pork does not need to be completely cooked through, but should not be cold inside. 

Roughly chop pineapple and pork. It can be a little sloppy and stuck together, you just don't want any big chunks. 

Assemble the quesadillas. Place the ingredients in layers between the tortillas in the following order:

Tortilla
Cheese
Pork
Pineapple (nestle in and around the pork)
Pickled jalapeños slices, if you're using them
Cheese
Tortilla

Place about a tablespoon of the neutral oil into a large non stick pan and heat for a few minutes at medium high. When the pan is hot, gently place quesadillas into pan, you can usually fit two at time. Cook for 3 minute on one side. Use a spatula to gently, but swiftly, flip the quesadillas. Cook for another three minutes.

Remove quesadillas from pan to a cutting board and cut into quarters with a sharp knife. 

Add chopped cilantro to onion mix. (You can add avocado, or red pepper, or any other veg to this mix as well.)

Serve quesadillas with onion mixture on top or on the side.