Pork rib quesadillas

By Rodney Bowers
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  • 2 to 3 cups chopped ribs
  • 1 tablespoon bacon, chopped
  • 2 tablespoons Hot Rod’s BBQ Sauce
  • 2 teaspoons vegetable oil
  • 4 tablespoons salsa
  • 4 large whole wheat flour or corn tortillas
  • 2 cups shredded Monterey Jack cheese


  1. Prepare the braised BBQ ribs then chop them. 
  2. Add the oil to a large, non-stick pan over medium heat. Use just enough to coat the bottom.
  3. Lay one tortilla in the skillet until it starts to warm bubble.
  4. Spread the Hot Rod's BBQ Sauce on the tortilla and add the salsa, leftover ribs and bacon in a single layer over top. Sprinkle all over with cheese. 
  5. Add another tortilla overtop and press down in pan.
  6. Once the cheese melts begin lifting to see when the tortilla starts to brown.
  7. Flip the quesadilla using a spatula and cook until both sides are golden and crisp.
  8. Cut into wedges and serve.

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