Pineapple quesadilla

These cheesy pineapple quesadillas are the perfect combination of sweet, savory,
and spicy. They are packed with sweet caramelized pineapple, spicy jalapeño,
zesty green onion, and hearty black beans. These flavors are all pulled together
by the creamy flavor of the monterey jack cheese and cream cheese that are
oozing out of these quesadillas. These pineapple quesadillas are perfect for
vegetarian quesadilla lovers who are looking for an extra serving of protein.

Servings: 4

Author:

Prep Time
10 minutes

Cook Time
40 minutes

Total Time
50 minutes

Course:

Main Course

Cuisine:

Mexican

Keywords:

🧂 Ingredients

4 gluten free tortillas

(large burrito-style tortillas)
8 oz black beans
2 cups shredded monterey jack cheese
2 tbsp cream cheese
1 cup chopped pineapple
1 onion
1 jalapeno pepper
2 tbsp green onion

(about 2 stalks)
2 tbsp coconut oil

(vegetable oil also works)

Instructions

1 Chop on the onion, jalapeno, and green onion. If pineapple chunks are large,
chop them into 1/2 inch pieces
2 Heat 1 tbsp coconut oil over medium high heat. Add onion to one side of the pan
and pineapple to the other. It is okay if these mix a little but you want to
keep them separated for the most part. Cook pineapple and onion for 15-20
minutes, mixing every 3-5 minutes as edges start to caramelize
3 Start to assemble quesadillas. Fill each tortilla with monterey jack cheese,
cream cheese, black beans, jalapeño, caramelized pineapple, and caramelized
onion
4 Lower to medium head and add additional coconut oil to the pan as needed. Cook
batches of assembled quesadillas for 3-5 minutes on each side until they start
to brown
5 Garnish with sour cream and green onion