Smoky Pork and Charred Pineapple Quesadillas
Sweet roasted sweet potato spread, seasoned shredded pork, and charred pineapple tucked inside toasted grain-free tortillas.
- Prep: 10 min
- Cook: 12 min
- Total: 22 min
- Servings: 5
- Cuisine: Latin
- Difficulty: Easy
Dietary
- Paleo
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
- Whole30
- Low-Sugar
- Low-Sodium
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- sauté
- smoky
- sweet
- kid-friendly
- quick
- spicy
Ingredients
- 10 cassava flour tortillas
- 1 pound cooked shredded pork (cooked and shredded)
- 1 sweet potato (medium, cooked and mashed)
- 1 cup fresh pineapple (diced)
- 1 jalapeño pepper (seeded and finely diced)
- 1 tablespoon avocado oil
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 2 tablespoon fresh cilantro (chopped)
Instructions
- Heat avocado oil in a wide skillet over high heat. Add diced fresh pineapple and jalapeño pepper, searing without stirring for 3 minutes until slightly charred. Transfer to a small bowl.
- In a separate bowl, season mashed sweet potato with smoked paprika and salt. In the warm skillet, briefly toss cooked shredded pork for 2 minutes until hot.
- Spread a thin layer of seasoned sweet potato mash over 5 cassava flour tortillas to act as a binder. Layer warm pork, charred pineapple, jalapeño, and fresh cilantro over the sweet potato.
- Top with remaining 5 cassava flour tortillas. Toast quesadillas in the dry skillet over medium heat for 2 minutes per side until crisp and lightly golden.
Notes
Mashed sweet potato creates a naturally creamy dairy-free binder that keeps the filling intact when sliced and packed for lunch boxes.
Nutrition (per serving)
- Calories: 440
- Protein: 30 g
- Carbohydrates: 44 g
- Fat: 16 g
- Fiber: 7 g
- Sodium: 470 mg
- Saturated Fat: 3.5 g
- Sugar: 9 g
- Cholesterol: 70 mg