Pineapple Pork Quesadillas with Mandarin Crema A tangy twist on a Mexican classic. Appetizer Pineapple Pork Quesadillas with Mandarin Crema Pineapple Pork Quesadillas with Mandarin Crema thumbnail Preparation Time: 20 minutes Total time: 40 minutes 8 Servings Ingredients: 1 lb boneless pork chops, 2 cans (20 oz. each) DOLE® Pineapple Slices, drained, 1/4 cup olive oil, divided, 1 tbsp kosher salt, 1/2 tsp ground black pepper, divided, 1/2 tsp. ground cumin, 2 cups diced tomatoes, 1/4 cup fresh cilantro, chopped, 8 burrito-style flour tortillas, 2 cups shredded pepper-jack cheese, 1 container (6 oz) plain Greek yogurt, 1 container (4 oz) DOLE Fruit Bowls Mandarin Oranges, drained, Instructions: Step 1: Preheat gas grill with lid down to medium-high heat. Step 2: Drizzle pork with 2 tablespoons oil, rub on 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon cumin; set aside.  Drain 1 can pineapple slices and brush lightly with oil. Step 3: Grill pork and pineapple slices 5 to 10 minutes, or until pork is cooked through (145ºF.) and pineapple is lightly charred.  Once cooled, dice grilled pineapple and pork  and mix together in bowl; set aside. Step 4: Drain remaining can pineapple slices; finely chop pineapple.  Stir together pineapple, tomatoes, cilantro, 1/2 teaspoon salt and 1/4 pepper in bowl.  Set aside. Step 5: Reduce heat on grill to low.  Brush 4 tortillas lightly with oil. Step 6: Combine mandarin oranges, yogurt, 1/4 teaspoon salt and 1/8 teaspoon pepper in food processor.  Cover; blend until smooth.  Refrigerate until ready to serve. Step 7: Cut each quesadillas into 8 triangles, top with salsa and drizzle with mandarin crema.
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Pineapple Pork Quesadillas with Mandarin Crema

Prep Time 20 minutes
Total Time 40 minutes
Difficulty 2.0 Medium
Calories Per Servings 530 Calories
Servings 8
Nutrition facts Nutrition facts

About

A tangy twist on a Mexican classic.

Ingredients 12

Ingredients

1 lb boneless pork chops
2 cans (20 oz. each) DOLE® Pineapple Slices, drained
1/4 cup olive oil, divided
1 tbsp kosher salt
1/2 tsp ground black pepper, divided
1/2 tsp. ground cumin
2 cups diced tomatoes
1/4 cup fresh cilantro, chopped
burrito-style flour tortillas
2 cups shredded pepper-jack cheese
1 container (6 oz) plain Greek yogurt
1 container (4 oz) DOLE Fruit Bowls Mandarin Oranges, drained

Steps

STEP1
Ingredients


Direction

Preheat gas grill with lid down to medium-high heat.

STEP2
Ingredients

1 lb boneless pork chops
2 tbsp
olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cumin

Direction

Drizzle pork with 2 tablespoons oil, rub on 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon cumin; set aside.  Drain 1 can pineapple slices and brush lightly with oil.

STEP3
Ingredients


Direction

Grill pork and pineapple slices 5 to 10 minutes, or until pork is cooked through (145ºF.) and pineapple is lightly charred.  Once cooled, dice grilled pineapple and pork  and mix together in bowl; set aside.

STEP4
Ingredients

remaining pineapple slices
2 cups diced tomatoes
1/4 cup chopped cilantro
1/2 tsp salt
1/4 tsp pepper

Direction

Drain remaining can pineapple slices; finely chop pineapple.  Stir together pineapple, tomatoes, cilantro, 1/2 teaspoon salt and 1/4 pepper in bowl.  Set aside.

STEP5
Ingredients

8 flour tortillas
olive oil

Direction

Reduce heat on grill to low.  Brush 4 tortillas lightly with oil.

STEP6
Ingredients

1 container (4 oz.) DOLE Fruit Bowls Mandarin Oranges, drained
1 container (6 oz.)
plain Greek yogurt
1/4 tsp salt
1/8 tsp pepper

Direction

Combine mandarin oranges, yogurt, 1/4 teaspoon salt and 1/8 teaspoon pepper in food processor.  Cover; blend until smooth.  Refrigerate until ready to serve.

STEP7
Ingredients

salsa
mandarin crema

Direction

Cut each quesadillas into 8 triangles, top with salsa and drizzle with mandarin crema.

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