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<\/a><\/p>\nAlong with the turkey I had barbecue sauce, tortillas, shredded Mexican blend cheese, half of a red onion, and half of a red bell pepper, all left over from other meals. \u00a0Since this was kind of a last minute dinner and I wasn’t sure exactly how it was going to turn out, I didn’t really measure anything. \u00a0If you’re not comfortable with that kind of cooking, this is a great way to start. \u00a0The best way to get better at cooking without a recipe is to practice. \u00a0Just use your judgement and use what you like. \u00a0If you have barbecued brisket or chicken instead, then use those. \u00a0I used a Mexican blend of shredded cheese, but cheddar, monterey jack, or pepper jack would all work. \u00a0If you don’t like onions, don’t use them. \u00a0If you like green bells instead, use those.<\/p>\n
I’ve learned that when making quesadillas, like pizza, do not overdo it on the fillings (toppings for pizza). \u00a0It can be a mess to flip over, and if the filling to crunchy tortilla ratio is off, they aren’t as tasty. \u00a0Also, make sure to get your pan hot and use some kind of fat (butter is best in my opinion) even if its just a little bit. \u00a0It makes for a much crunchier exterior. \u00a0Enjoy!<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/06\/quesadilla.jpg?resize=600%2C402\" "\\"quesadilla\\"")
<\/a><\/p>\nBarbecue Quesadillas<\/h3>\n
Serves 3-4<\/p>\n
Ingredients<\/p>\n
\n- 6 flour tortillas<\/li>\n
- 2-4 tablespoons butter<\/li>\n
- 1 1\/2-2 cups chopped barbecued turkey (brisket or chicken)<\/li>\n
- 3-5 tablespoons barbecue sauce<\/li>\n
- 1\/2 red onion,\u00a0thinly sliced<\/li>\n
- 1\/2 bell pepper, thinly sliced<\/li>\n
- 1-2 cups shredded cheese<\/li>\n
- sour cream (optional)<\/li>\n<\/ul>\n
Directions<\/p>\n
\n- Mix the turkey with the barbecue sauce, adding 1 tablespoon at a time until the meat is lightly coated. (Add more if you like.)<\/li>\n
- Heat a skillet over medium heat.<\/li>\n
- Lay out half of your tortillas and begin evenly layering cheese, turkey, onions, bell peppers and more cheese. \u00a0Top with another tortilla.<\/li>\n
- Melt some butter (I use between 1\/4 and 1\/2 tablespoon) in the hot skillet. \u00a0Carefully transfer one quesadilla to the skillet and cook for 3-4 minutes until the bottom is nicely browned.<\/li>\n
- Spread a little more butter on the top tortilla before flipping, being careful not to let too many toppings escape.<\/li>\n
- Cook for another 3-4 minutes until the other side is browned and the cheese has melted. \u00a0Transfer to a plate.<\/li>\n
- Repeat with the other quesadillas. \u00a0You can keep these warm in a 200\u00b0F oven on a cookie sheet.<\/li>\n
- Cut into quarters and serve with sour cream if desired.<\/li>\n<\/ol>\n
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