Leftover Tri Tip Quesadilla Recipe

Leftover Grilled Tri-Tip Quesadilla

Makes 4 quesadillas

1 tablespoon olive oil

2 large red bell peppers, thinly sliced

2 large orange bell peppers, thinly sliced

1/2 large Vidalia sweet onion, thinly sliced

1/2 tablespoon or more of R Butts R Smokin' Honey Chipotle BBQ Seasoning (available in our retail store)

4 (8-inch) Yoli Tortillas (made from Paradise pork fat!)

Leftover Fantasma's Finest Tri-Tip, thinly sliced on the diagonal

1/2 block Habanero cheese, shredded

1/2 block Colby Jack cheese, shredded

Garnishes:

Sliced green onions

Cilantro

Sour cream

Fantasma's Finest Tomatillo Salsa (available in our retail store)

In a skillet, heat oil and add peppers and onion. Season vegetables with and cook 5-10 minutes or until soft. Spray a skillet with vegetables spray and heat on medium-low heat. Place a tortilla in the pan and layer evenly with pepper-onion mixture, sliced tri-tip and a liberal amount of cheese. Top quesadilla fillings with another tortilla. When the bottom tortilla is speckled brown, carefully flip with a wide spatula and brown on the other side until cheese is melted. Remove quesadilla from the pan, slice in four pieces, top with garnishes and serve with salsa.