These quesadillas are simple, tacky and stuffed with taste. Pickled jalapeños upload a nice kick of warmth, however you’ll overlook them in case you are spice-averse. Using a shop-purchased rotisserie rooster saves you the difficulty of cooking the beef your self. If you need to chop down on cooking time, use a griddle or a couple of skillets so you’ll make a couple of quesadilla at a time. If the use of a rotisserie or roasted rooster, remember to style the beef by itself and regulate the salt degree within the recipe as wanted.
Storage: Refrigerate leftovers for as much as 4 days.
Ingredients
Servings: 4–6Â (makes 6 quesadillas)
Directions
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Step 1
In a medium skillet over medium-prime warmth, warmth the oil till it shimmers. Add the onion, bell pepper, cumin, salt and black pepper and prepare dinner, stirring every now and then, till the greens melt and are charred in spots, about 10 mins. Transfer to a bowl, upload the rooster, barbeque sauce and jalapeños, if the use of, and stir to mix.
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Step 2
Reduce the warmth to medium. For every quesadilla, upload 1 tortilla to the similar skillet you cooked the greens in and sprinkle about 1/3 cup cheese lightly over most sensible. Spread about 1/3 cup of the rooster combination over part of the tortilla and prepare dinner till the cheese is melted and the tortilla begins to crisp at the backside, about 4 mins. Fold the tortilla in part over the filling and switch it to a plate or platter. Repeat with the remainder tortillas, cheese and filling. (If the skillet ever will get dry, brush with a skinny layer of oil.) Cut every quesadilla in part, if desired, and serve with bitter cream and/or guacamole for dipping.