She’s got her whisk and she’s back in action! Baby Chef (aka my fearless assistant) is at it again…
And she’s not just wearing her hat. This time she’s got the whole outfit, thanks to dear family friend Sandy.
Since Baby Chef has a slight issue with patience, this recipe for BBQ Pork Quesadillas is ridiculously simple. I used a store-bought package of carnitas, but you could use any leftover grilled or roasted meat or a store-bought roast chicken.
And I have to tell you — I have figured it out. THIS is how to make restaurant-worthy quesadillas at home. In fact, this quesadilla is better than a lot of quesadillas I have paid for in restaurants.
I also didn’t take too many photos of this one, folks.
It’s just that Eleanora is cuter than a quesadilla, so I ended up taking more pictures of her.
But lest you think my assistant is all smiles all the time, you should know that she does her fair share of complaining…
… and she has a habit of falling asleep on the job.
This impromptu nap was okay with me. It gave me time to eat a seriously delicious quesadilla. 🙂
BBQ PORK QUESADILLA (pdf)
2 T butter, divided
1 bunch scallions, chopped (white and dark green parts)
1 small can diced green chilies (hot or mild, your choice), drained
Store-bought carnitas (or any leftover meat such as beef shortribs, a pot roast, or roast or grilled chicken)
BBQ sauce to taste
Hot sauce (such as Cholula or Tabasco) to taste
Burrito-size tortillas
Store-bought “Authentic” Mexican shredded cheese (I used Kraft and was impressed)
Salsa
Sour cream
Melt 1 T butter in a heavy skillet over medium-high heat. Add scallions and cook for about 1 minute. Add chilies and cook for another minute. Add pork, cooking until heated through. Add BBQ sauce and hot sauce, a little at a time, until you’re happy with the blend.
Melt remaining butter on a griddle over high heat, brushing to distribute evenly and lightly. (If you don’t have a griddle, you could use a large skillet.) Place one tortilla on the griddle. Sprinkle cheese over half the tortilla, then evenly distribute a layer of pork. Sprinkle generously with more cheese and fold tortilla in half. Cook for about 2 minutes or until the bottom begins to brown, then flip over and repeat.
Cut into 4 pieces and serve with salsa and sour cream.
Have a great weekend,
P.S. My grandparents were married on March 4, 1956… Happy 55th Anniversary, Mimi & Papaw! Just think… without you two, Baby Chef wouldn’t be here working her quesadilla magic. 😉
