I never learned how to cook for less than a herd of people. Growing up in a large family, with two starving brothers, there was never too much food. Now that Boyfriend and I are the only ones in the house, I still cook the same amount of food.
Too often, we could easily eat the same meal for 4 or 5 days in a row without running out. But that would be boring.
This recipe resulted from having too much of two different meals. First, I made a couple pounds too much barbacoa for taco night. The veggies came from cooking too many for omelets that morning. Put them together, with tortillas also left over from tacos, and Voila!
The trick with quesadillas, is to cook them slowly, so the tortilla gets crispy, but doesn’t burn, while the cheese completely melts in with the other ingredients. Either use a large enough pan to cook several quesadillas at once, or run your pan under cold water between quesadillas to cool it down to get the right texture.
- Beef Barbacoa (I used THIS amazing recipe to make it the day before!)
- Red/yellow bell pepper
- Red onion
- 1 Tbsp. olive oil
- Shredded colby/jack cheese
- Small corn tortillas
- Red cabbage
Dice tomatoes, onion, and bell pepper. About an equal quantity of each. Heat olive oil in pan, then add veggies. Cook until soft. Set aside.
Place a cold pan on a burner over medium hear. Spray with cooking spray. Immediately place one corn tortilla on pan, while it is still cool. Sprinkle with cheese, then veggies, then barbacoa. You just need a thin layer of each. Top it all off with another sprinkle of cheese. Cover with another corn tortilla. Cook until lower layer of cheese is melted and bottom tortilla is crispy. Flip. Cook until all cheese is melted through and the other tortilla is crispy. Remove from heat and immediately slice into fourths. Chop red cabbage and avocado to garnish!