South Meets West Quesadillas (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1 cup barbecue sauce |
1 cup sour cream |
1 tablespoon olive oil |
1 cup chopped red onion |
1/4 cup (4 tablespoons) butter |
1 pound shredded barbecue pork |
1 cup shredded cheddar |
1 cup shredded monterey jack cheese |
1/2 cup fresh cilantro leaves |
8 flour tortillas (10 inches) |
Directions:
1. In a medium bowl, combine the barbecue sauce and sour cream for the dipping sauce.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and saute until browned, about 7 minutes. Transfer the onions to a small bowl and wipe the skillet clean. Add 1 tablespoon butter and the pork to the skillet and cook until heated through. Transfer the pork to a plate.
3. Arrange the onions, pork, cheeses and cilantro evenly on one side of each tortilla. Fold the tortillas over to cover the filling.
4. Melt 1 tablespoon butter in the skillet. Place 2 folded tortillas in the skillet and cook until browned and the cheese melts, 2 to 3 minutes. Flip and cook the other side until browned, 2 to 3 minutes more. Transfer to plates. Repeat with the remaining quesadillas and butter.
5. Cut the quesadillas into wedges and serve with the dipping sauce.
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