Cheesy Smoked Rib Quesadillas
Put a spin on basic quesadillas by jazzing them up with some leftover smoked ribs dripping with melted cheese and smothered in sauteed onions and peppers.
Servings: 2 people
Ingredients
- 2 large, burrito flour tortillas
- 5-6 leftover ribs, chopped about 1 cup
- 4 ounces mild cheddar cheese, shredded
- 4 ounces jalapeño jack cheese, shredded
- 1 tbsp olive oil
- ½ medium onion, sliced
- 3 fresh jalapeños, cored and sliced
- ½ Can Refried Beans
- 1 tsp ground cumin
- 2 tbsp salsa or hot sauce
- 2 tbsp butter softened, but not melted.
Instructions
- In a small saucepan, heat refried beans over medium heat. Stir in cumin and hot sauce/salsa. Reduce heat to low.
- In a medium saute pan, heat olive oil over medium heat. Add onions and peppers. Saute until completely soft (about 10 minutes). To speed up the process, periodically add a tablespoon of water and cover. The water will steam up right away allowing the peppers and onions to soften.
- When the onions and peppers are soft, add chopped rib meat. Saute for about 4-5 minutes. Remove from heat.
- Heat a large flour tortilla in the microwave for about 10 seconds to soften. Remove from microwave and smear about 2-3 tablespoons of beans on half of the tortilla. Layer on about ⅓-1/2 cup of rib meat and peppers. Add a layer of shredded cheese.
- Fold the other half of the tortilla over. Smear a thing layer of butter on half.
- Heat a large saute pan over medium heat. When the pan is hot, add the folded quesadilla buttered side down. While the quesadilla is cooking, butter the other side.
- After about 3 minutes, flip and cook for about another 3 minutes. Tortilla should reach a nice golden brown. Repeat the process for the other tortilla unless your pan is large enough to fit two. Mine isn't!
- Serve with your favorite dippers (sour cream, guacamole, salsa, queso) and enjoy!