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Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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Luau Tofu and Goat Cheese Quesadillas with Pineapple Mandarin Salsa

Prep Time 25 minutes
Total Time 25 minutes
Difficulty 1.0 Easy
Calories Per Servings 296 Calories
Servings 6
Nutrition facts

About

A fresh take on the classic Mexican dish.

Ingredients 8

Ingredients

red bell pepper, cut in half, divided
1 can (20 oz) DOLE Pineapple Tidbits, drained
1 can (15 oz) DOLE Mandarin Oranges, drained
  juice from 1 lime
1 pkg (12 oz) firm tofu, cut into small cubes
1/2 cup barbecue sauce
flour tortillas (8-inch)
1 pkg (4 oz) goat cheese, crumbled

Steps

STEP1
Ingredients

1 red bell pepper, cut in half

1 can (20 oz.) DOLE Pineapple Tidbits, drained
1 can (15 oz.) DOLE Mandarin Oranges, drained
1/2 cup DOLE Cilantro, chopped
Juice from 1 lime

Direction

Chop 1/2 of bell pepper into chunks. Stir together chopped bell pepper, pineapple tidbits, mandarin oranges, cilantro and lime juice in medium bowl. Reserve 1-1/2 cups and refrigerate the rest until ready to use.

STEP2
Ingredients

1 pkg (12 oz.) firm tofu, cut into small cubes
1/2 cup barbecue sauce

Direction

Spray large skillet with cooking spray and cook tofu on high heat until lightly browned. Remove from heat. Stir in barbecue sauce and 1-1/2 cups of reserved pineapple-mandarin salsa.

STEP3
Ingredients

1 red bell pepper, cut in half

1 pkg (4 oz.) goat cheese, crumbled
6 (8-inch) flour tortillas

Direction

Place equal amount of tofu mixture on half of each tortilla. Thinly slice remaining bell pepper half and place equal amounts on top of tofu mixture. Sprinkle with goat cheese and fold empty half of tortilla on top and spray both sides with cooking spray.

STEP4

Direction

Place tortillas in large skillet, cook on each side about 2 minutes or until browned; repeat with remaining tortillas. Keep warm, serve with pineapple-mandarin salsa and garnish with cilantro sprigs, if desired.

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