Ingredients
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2 to 3 cups chopped ribs
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1 tablespoon bacon, chopped
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2 tablespoons Hot Rod’s BBQ Sauce
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2 teaspoons vegetable oil
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4 tablespoons salsa
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4 large whole wheat flour or corn tortillas
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2 cups shredded Monterey Jack cheese
Directions
- Prepare the braised BBQ ribs then chop them.
- Add the oil to a large, non-stick pan over medium heat. Use just enough to coat the bottom.
- Lay one tortilla in the skillet until it starts to warm bubble.
- 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.
- Add another tortilla overtop and press down in pan.
- Once the cheese melts begin lifting to see when the tortilla starts to brown.
- Flip the quesadilla using a spatula and cook until both sides are golden and crisp.
- Cut into wedges and serve.
