IN THE FRIDGE!
- Leftover brisket and greens from Hattie’s Hat.
- Homemade flour tortillas & tomatillo salsa from Mexican Grocery in the Pike’s Place Market neighborhood.
- Home made pico de gallo.
- Dubliner Cheddar Cheese
- Sour Cream
- Random avocado I keep forgetting about
OK! I chopped up the leftover brisket, which has a delicious hot/sweet bbq sauce on it. Also chopped the leftover greens (looks/tastes like kale and onions). Right after this I popped them in the microwave for about 50 seconds to get the chill off from the fridge.
Then I shredded up some Dubliner Cheddar I had in the fridge. Used the most fine shred to ensure maximum meltiness. The Mexican Grocery had the option of Tortillas and Homestyle Tortillas. From the texture and thickness, I’m guessing the regular ones are done in a machine, and the “homestyle” are done by hand. I always pick “homestyle”. They’re delicious.
So I started to load. In the past I would start with 2 tortillas, one for the top and one for the bottom. I’d lay down the bottom, load it up, and put on the top, and hope for the best with flipping. Honestly, this has always made a mess. Now I do the folding method. I load 1/2 of one tortilla, and fold it over. It makes it FAR easier to flip in the pan. You don’t lose as much filling, and you don’t burn your fingers (as much) trying to help it over.
SO! Start with cheese, then some of my home made pico de gallo (this time tomatoes, jalapeño, orange bell peppers, Anaheim chili, red onion, cilantro, lemon juice, garlic, salt & black pepper).
Then stacked on some avocado that I keep on forgetting to use, the green tomatillo salsa from the Mexican Grocery the brisket and the greens. Worried at this point about the flavor profile. The fresh veggie brightness of pico de gallo & tomatillos may be overwhelmed by Tennessee bbq and boiled greens…we’ll see!
Top it with more cheese to glue it all together, fold in half and it’s ready for the pan!
I prefer cast iron in this instance, but all I have is a del-cheap-o non-stick from the apartment cupboard. Works OK. I heated up some salted butter (abourt 1/4 tbsp) until it was just about to turn brown. I placed the quesadillas down to brown, and covered so the insides would heat and melt.
The verdict? Delish! The sweet of the bbq and the earthiness of the greens actually complimented the fresh veggies really well! I’m a happy girl. AND I had a bonus.
A few tablespoons left of the pico, a tablespoon of the tomatillo, and a half an avocado made for an awesome guacamole side dish 🙂
xo
en