We have been doing a lot of Quesadillas recently; they are good for using up left-over smoked meat. They go together quickly and are tasty.
I’ve been using Fajita sized tortillas (8 inch), they fit perfectly in my favorite cast iron pan.
All the versions start with chopped red bell peppers and onion and about a pound of the meat of choice.
Chop the meat up into small pieces. For the Chicken and Turkey, I mix between half a packet and a full packet of taco seasoning mix with the meat.
Half of a large red bell pepper and a small to medium onion chopped and sautéed in a little olive oil until tender, then set aside for assembly.
For cheese, I use a shredded Mexican blend for pulled pork, chicken and turkey and shredded cheddar for brisket.
Assembly:
Lay one tortilla down, sprinkle with a little cheese, spread some pepper/onion mix over it, add meat to it. For Brisket, I drizzle a little bit of ranch dressing over it, for pulled pork I drizzle a little BBQ sauce over it. Sprinkle cheese on top. Put another tortilla on top then place it in a low to medium heated pan. Cook until the cheese starts melting and the tortilla is browned; flip it over and cook until tortilla is browned and the cheese is melted through out.
Wife likes them dark browned to just starting to burn the tortilla, mine come off medium browned. Adjust pan heat and cooking time to your preferences.
Cut into quarters and serve with sour cream and salsa or pico de gallo.
The first layer of cheese in the assembly process makes it easy to flip it over. First time I made these, I only put the cheese on top and when attempting to flip it, filling went all over the place.
Modify seasonings as you like. When I do the brisket, I use more onion and go lighter on the bell pepper. Flavor wise, wife and I found we like the red pepper much more than green bell peppers across all meat and non-meat variations we have made.
I’ve been using Fajita sized tortillas (8 inch), they fit perfectly in my favorite cast iron pan.
All the versions start with chopped red bell peppers and onion and about a pound of the meat of choice.
Chop the meat up into small pieces. For the Chicken and Turkey, I mix between half a packet and a full packet of taco seasoning mix with the meat.
Half of a large red bell pepper and a small to medium onion chopped and sautéed in a little olive oil until tender, then set aside for assembly.
For cheese, I use a shredded Mexican blend for pulled pork, chicken and turkey and shredded cheddar for brisket.
Assembly:
Lay one tortilla down, sprinkle with a little cheese, spread some pepper/onion mix over it, add meat to it. For Brisket, I drizzle a little bit of ranch dressing over it, for pulled pork I drizzle a little BBQ sauce over it. Sprinkle cheese on top. Put another tortilla on top then place it in a low to medium heated pan. Cook until the cheese starts melting and the tortilla is browned; flip it over and cook until tortilla is browned and the cheese is melted through out.
Wife likes them dark browned to just starting to burn the tortilla, mine come off medium browned. Adjust pan heat and cooking time to your preferences.
Cut into quarters and serve with sour cream and salsa or pico de gallo.
The first layer of cheese in the assembly process makes it easy to flip it over. First time I made these, I only put the cheese on top and when attempting to flip it, filling went all over the place.
Modify seasonings as you like. When I do the brisket, I use more onion and go lighter on the bell pepper. Flavor wise, wife and I found we like the red pepper much more than green bell peppers across all meat and non-meat variations we have made.