This past weekend was our friends' annual BONFIRE! We were so excited to be able to participate this year :) Royals were playing in game two of the ALCS; a cold front moved in; and a huge pot of chili was on the stove. It was the makings for a perfect evening to celebrate all night by the fire.
Matt and I cannot go to a gathering empty handed (part because I do not eat meat; part because we love to share our creations). If you all remember a few weeks ago we smoked a picnic shoulder for our friends. Well, pork was on sale again so we cooked another! (As Matt says "You can never have too much pork") We made chili last time with the leftovers but knew Juice's chili would take center stage tonight (rumor has it his chili is the best in town!) We decided to make a quick simple crowd pleaser to add to the sides... pork quesadillas!
Sometimes the best foods are the simple foods.
Sometimes the best foods are the simple foods.
We jazzed up our pork by pan searing then dicing and coating with bbq sauce ... this time we used Sweet Baby Rays. If we were cooking for the two of us we definitely would have gone with my new personal favorite Rufus Teague Blazzing Hot. It has some serious heat!
Since I don't eat meat and a few friends are gluten free/soy free - we picked up flour and corn tortillas. We quickly formed an assembly line and got to work! We like to pan sear our quesadillas in cast-iron to get a nice char on the outer shell. Quick tip: microwave them for 30 seconds before filling with meat and cheese. This keeps the shell from cracking when folded.
Since I don't eat meat and a few friends are gluten free/soy free - we picked up flour and corn tortillas. We quickly formed an assembly line and got to work! We like to pan sear our quesadillas in cast-iron to get a nice char on the outer shell. Quick tip: microwave them for 30 seconds before filling with meat and cheese. This keeps the shell from cracking when folded.
We loaded them into a disposable sheet pan for easy transportation and clean up. Once cool Matt also cut them into individual triangles. At our friends' home we popped them in the oven, covered, on warm for 20 minutes or so. They were ooey-gooey, hot, and delicious drive-by snacks as the Royals played their way to victory and the fire started to blaze.
BBQ Pork Quesadillas | Ingredients Bag of soft flour/corn tortillas Shredded Colby & Monterey Cheese Leftover Pork BBQ sauce Cast Iron Pan Canola Oil Preheat oven to warm Pan sear leftover pork in cast iron. Dice and toss in bbq sauce to taste. Set aside. Microwave 2-3 tortillas at a time for 20 seconds. Cover one side of tortilla with 1/4 cup cheese (varies depending on size - do not over stuff!) Add 2 tablespoons of pork and spread evenly on top of cheese. Sprinkle more cheese on top as the "glue." Fold quesadilla in half. Coat the bottom of a cast iron pan with a thin layer of canola oil and heat on medium to medium high. Place the tortillas in the pan and sear on both sides. If serving immediately, put in a warming tray in the oven until gooey. If serving later, place in a sheet pan in a single layer and let cool. Serve with salsa/sour cream if you like! |
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