Back

BARBEQUE QUESADILLA

• 2 pounds smoked shredded pork
• 1 small red onion, French cut
• 1 small green bell pepper, French cut
• 2 fresh jalapeno peppers, seeded and chopped
• 1 tablespoon granulated garlic
• 1 cup barbeque sauce
• Sliced pepperjack cheese
• Sliced provolone cheese
• 8-10 inch flour tortillas

1. Mix the pork, red onion, bell pepper, jalapenos, garlic and
barbeque sauce well.

2. Fill 1/2 of one tortilla with 4 ounces of the pork mixture.

3. Place one slice each pepperjack and provolone cheese on
the mixture and fold the tortilla in half.

4. Place the quesadilla in a hot skillet with 2 tbls. oil and cook
until golden brown and hot inside, turning one time.

5. Remove from skillet and cut into 4 triangles.