Bar-b-que Quesadillas Recipe

Warm and combine

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add the cooked shredded BBQ meat and the remaining 1 tablespoon oil if the meat seems dry; stir to combine.

Pour 1/2 cup barbecue sauce over the meat mixture. Stir to coat evenly, reduce heat to low, and simmer 3–5 minutes until sauce is warmed through and slightly thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting as needed. Remove from heat and keep warm.

In a small bowl combine the diced tomatoes, 1/4 cup diced onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir gently to mix and let sit 10 minutes at room temperature to allow flavors to meld.

Place a large flour tortilla on a clean work surface. Sprinkle about 1/4 cup Monterey Jack and 2 tablespoons cheddar evenly over half of the tortilla (this will help the filling stick).

Spoon about 1/2 cup of the warm BBQ meat mixture over the cheese, spreading it to the edges of the cheese but leaving a 1/2-inch border. Top the meat with another 1/4 cup Monterey Jack and 2 tablespoons cheddar.

Fold the empty half of the tortilla over the filled half to make a half-moon. Repeat with remaining tortillas, cheese, and filling (should make approximately 6 quesadillas).

Heat a large nonstick skillet or griddle over medium heat. Add about 1/2 tablespoon softened butter or a light brush of oil to the pan and spread evenly.

Place one folded quesadilla in the skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip using a spatula and cook another 1.5–2 minutes until the second side is golden and cheese is fully melted. If the exterior browns too quickly before the cheese melts, lower heat slightly.

Transfer cooked quesadilla to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat cooking remaining quesadillas, adding more butter/oil to the pan as needed.

Arrange quesadilla wedges on a platter. Serve with pico de gallo spooned on top or on the side, and a dollop of sour cream. Garnish with cilantro leaves and lime wedges for squeezing over, if desired.

Tip: Offer extra barbecue sauce and hot sauce for guests who want more heat or smokiness.