The aim of this recipe is to give you a tasty idea for dealing with leftovers. There’s nothing novel about making a quesadilla, but how about spare rib quesadillas made with apple habanero bbq sauce? I’d be will to be the answer is “not many”.
We’ve all been there – you get the itch to fire up the grill or smoker and invite people over for grub. Friends and family gather around a hot pit with cold beer to enjoy company and good food. But inevitably clean up follows, and during this time is when you realize you cooked way too much. Dishes get scrubbed and leftovers get tightly packaged in plastic containers and gallon size ziplocks, before being stowed away.
Ingredients
3-4 Spare Ribs
1/2 Whole Onion
1 full size bell pepper (or 3 small ones)
1 Jalapeno
2 Cups of Shredded Cheese
1 Tbsp Olive Oil
1/4 Cup Head Country Apple Habanero BBQ Sauce
3-4 Tortillas
Directions
- Dice 1/2 of onion.
- Remove veins and seeds from bell peppers, then dice.
- Slice Jalapeños (remove veins and seeds for less heat).
- Debone ribs, removing any gristle as you work.
- Add 1 Tbsp of olive oil to a large skillet and heat on medium.
- When oil is hot, but not smoking, add onions and peppers. Stir to mix and coat with oil. Optional – add sliced jalapeños.
- Season with fresh cracked pepper.
- When onion begins to turn translucent, add rib meat and stir to combine. Cook for 1-2 minutes.
- Add BBQ sauce and stir to coat all ingredients.
- Lower heat to simmer quesadilla filling.
- Heat a new pan on med-low and thoroughly warm both sides of a tortilla.
- Scoop desired amount of filling onto half of tortilla, then cover with shredded cheese, and fold tortilla in half.
- Heat until cheese is melted and running through filling.
- Enjoy with sour cream, guacamole, or more BBQ sauce!
