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.
