Drain pineapple and cut into 1/4" dice.

Halve lime. Cut one half into wedges and juice the other half.

Mince cilantro, no need to stem.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ground pork, fajita seasoning, and 1/2 tsp. salt to hot pan. Break up until starting to brown, 1-2 minutes.

Add corn and enchilada sauce. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Remove from burner. Transfer filling to a bowl or plate. Wipe pan clean and reserve.

Place tortillas on a clean, flat work surface. Top half of each tortilla with filling, then cheese. Fold over, pressing gently to keep in place.

Return pan used to cook filling to medium-low heat and add 2 tsp. olive oil.

Working in batches, add quesadillas to hot pan. Cook until golden and cheese has melted, 1-2 minutes per side.

Replenish oil, if necessary. Repeat with remaining quesadillas.

In a mixing bowl, combine pineapple, cilantro, 2 tsp. jalapeño (use less if spice-averse; remaining is yours to use as you please), 1/4 tsp. salt, 1 tsp. olive oil, and 1 tsp. lime juice (taste, and add more if desired).

Plate dish as pictured on front of card, quartering quesadillas, if desired, and topping with salsa. Squeeze lime wedges over (to taste). Bon appétit!