Directions:
- Heat oil in a frying pan on top of the stove. Be careful not to have the heat so high that it scorches, lest your quesadilla have a burned flavor.
- Place one small flour tortilla in the pan. Quickly spoon on 3 - 4 tablespoons of BBQ and a sprinkle of shredded cheese. The finer the shred, the more gooey it gets which helps the tortillas to stick together better. Keep the outer 3/4" to 1" of the diameter of the tortilla free of cheese and BBQ because it will spread out a little.
- Quickly top with another tortilla and wait until the bottom begins to crisp with a golden brown color without scorching. (Which is why the Fireman cooks this mean, but I digress.) Use a metal spatula to check for goldeny-brownness.
- Use the biggest spatula you have to quickly flip the quesadilla. Be careful not to mash or smoosh it. This might take some practice. The messed up ones taste just as good as the regular ones, but in the event that your family won't eat them, chocolate labs will. Those dogs are like goats in constitution.
- When the other side is ready, again use your spatula to flip it but this time flip it right onto a plate.
- Top with cole slaw, sour cream, etc. of choice.
We had these Sunday night due to the fact that nothing else in the fridge and pantry were teaming up to be a viable dinner option. We frequently eat cheeseburger quesadillas, so figured it couldn't be that terrible an idea to try the BBQ instead. It turned out really yummy.
So now it's your turn. What was your tastiest meal this week? Do you have a favorite quesadilla recipe to share? I'd love to hear about it in the comments section below!
Becky
We use Mission Corn tortillas as they are gluten free. We're not very carnivorous anymore either, but the only issue you want to be careful with in regards to the pulled pork is the sodium levels. Packaged food in general has way more sodium than any person needs, sometimes in a week. So just watch your intake there.
ReplyDeleteIf you'd like to try something that wasn't meat based, try beans. Looking at the nutritional facts for the pulled pork, you'd have less calories, and more protein with the beans. We use Amazing Dad's BBQ sauce. It comes in a bag with spout, (almost like boxed wine) and is both gluten and soy free.
You can mix a baked sweet potato and black beans together with a bit of garlic and fresh lime for an out of this world filler for enchiladas, taco and I'm betting quesadillas as well. Just mash it together.
We also don't eat cheese. I'd sub that out with rice cheese if it was essential, otherwise I'd be using nutritional yeast.