Make Cilantro Cream sauce by combining all listed ingredients in a bowl and mix until well blended. Set aside.
Heat 2 tsp of olive oil in a medium skillet over medium heat.
Add the diced sweet yellow onion and sauté until translucent and softened, about 3-4 minutes.
Add the minced garlic and cook for an additional 30 seconds.
Add 2 cups of ReadyCarved™ fully cooked Pork Al Pastor slices and heat until warmed through, about 2-3 minutes. Transfer the mixture to a plate and keep warm. Wipe the skillet clean and return it to medium low heat.
Melt 1 tbsp of butter in the skillet and sprinkle with 1/2 cup of shredded cheddar cheese.
Place one pita bread or tortilla in the skillet on top of the cheese.
Top with 1/2 cup of the Monterey jack cheese and 1/4 can of the diced pineapple and a quarter of the al pastor pork mixture.
Top with another 1/2 cup Monterey jack cheese.
Place a second pita bread on top, and cook until the bottom pita is golden brown.
When ready to flip, remove the quesadilla from the skillet, add 1/2 tbsp of butter in the skillet and sprinkle with 1/2 cup of shredded cheddar cheese. Flip the quesadilla in the skillet on top of the cheese and cook for another 2-4 minutes until golden and cheese is melty. Repeat for the remaining quesadillas.
Cut each quesadilla into quarters and serve warm with Cilantro Cream Sauce.