Pineapple Pork Quesadillas with Mandarin Crema A tangy twist on a Mexican classic.
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 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,
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.