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
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
- Chop on the onion, jalapeno, and green onion. If pineapple chunks are large, chop them into 1/2 inch pieces
- 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
- Start to assemble quesadillas. Fill each tortilla with monterey jack cheese, cream cheese, black beans, jalapeño, caramelized pineapple, and caramelized onion
- 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
- Garnish with sour cream and green onion