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Chorizo Pineapple Quesadillas with Pico de Gallo and Crema

Course: Gather-N-Go, Main Course
Keyword: Quesadilla
Allergen: Milk
Servings: 2 people
Calories: 797kcal

Ingredients

Vegetables

  • 1 red onion
  • 1 green pepper
  • 1 tbsp oil
  • 1 tsp salt
  • 1 tsp pepper

Pineapple

  • 4 oz pineapple fresh

Pico de Gallo

  • 1 roma tomato
  • 1 tsp cilantro
  • 1 tbsp lime juice
  • 2 tbsp onion minced
  • 1 tsp salt
  • 1 tsp pepper

Meat Filling

  • 10 oz chorizo
  • 1/2 tbsp lime juice
  • 1 tsp cilantro

Tortillas

  • 2 corn tortilla

Crema

  • 2 tbsp sour cream
  • 1 tbsp lime juice
  • 1/2 tbsp lime zest
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp cilantro minced

Cheese

  • 1 c shredded cheese

Instructions

Prep/Package Vegetables

  • Halve, peel, and thinly slice onion. Mince a few slices until you have 2 tbsp. Set minced onion aside. Core, deseed, and thinly slice green pepper.
  • Package oil, sliced onion, green pepper, salt, and pepper in a sealed package. 

Prep/Package Pineapple

  • Pineapple should be cut into small 1/2 inch chunks. Package in a sealed package.

Prep/Package Pico de Gallo

  • Dice tomato, roughly chop cilantro, halve lime. Combine tomato, minced onion, cilantro, and lime juice. Season with salt and pepper. 
  • Package in a sealed container.

Package Meat Filling

  • Package chorizo in a sealed package. 
  • Package lime juice in a small container.
  • Package cilantro in a small container.

Package Tortillas

  • Package tortillas in a sealed package.

Package Crema

  • Add lime juice, zest, cilantro, salt, and pepper to sour cream. Package in a small container.

Package Cheese

  • Package cheese in a sealed package.

Preheat Broiler/Oven

  • Preheat broiler to high or oven to 500 degrees f.

Cook Vegetables

  • Put vegetables in a large pan over medium-high heat. Cook, stirring, until softened, 4-5 minutes. 
  • Add pineapple and cook, stirring, until lightly browned, 2-3 minutes. Turn off heat and remove from pan. Set aside.

Cook Meat Filling

  • Add chorizo to pan used for veggies over medium-high heat. Cook, stirring, until browned and cooked through, 3-5 minutes. 
  • Return pineapple/veggie mixture to pan. Add lime juice and cilantro. Stir to combine, then turn off heat. 

Make Quesadillas

  • Rub one side of each tortilla with a drizzle of oil. Place tortillas, oiled sides down, on a baking sheet. (2 baking sheets need for 4 people.) 
  • Evenly sprinkle with half the cheese. Top with filling, then sprinkle with remaining cheese. Fold tortillas in half over filling.

Finish and Serve

  • Broil or bake quesadillas until golden brown on top, 1-2 minutes. Flip and repeat on other side. (Keep an eye on them so they do not burn.)
  • Cut into wedges, then serve with pico de gallo and crema on the side.

Nutrition

Calories: 797kcal | Carbohydrates: 33g | Protein: 39g | Fat: 55g | Saturated Fat: 22g | Cholesterol: 139mg | Sodium: 4691mg | Potassium: 410mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1470IU | Vitamin C: 90.1mg | Calcium: 343mg | Iron: 4mg