Leftovers made even easier! Leftover roasted peppercorn tri-tip, grilled peppers and onions paired with a creamy and cheesy blend of asadero and monterrey jack cheese. Grilled till golden brown!
Today was a busy day so my usual over the top meal just wasn’t in the cards. I decided to do my favorite and easiest meal, Quesadillas! I love quesadillas they can be used to tie together leftovers in the fridge or use up those pinches of cheese you have leftover. You can really get creative with leftovers. For me I tend to have a ton of opened bottles and sauces. So when I do something like a quesadillas or a taco bar where I can just make a whole thing out of it. I like to pull out all the condiments. If I have peppers and onion ends that needs to be used up I broil them and blend them up with some neutral oil for red sauce or green sauce depending on the vegetables. I use a lot of cheese in a lot of different recipes so I always have a little or a lot of this and that so I just grab a bowl and toss it all together. Side note, be mindful of your cheese I wouldn’t be mixing brie, blue cheese and cheddar together. To make the recipe seem like new and not left overs i like to slice up some peppers, onions and garlic and fry them. If you wanna try out the recipe that led to all these leftovers it’s linked right here. Check out my tips and tricks below for the best leftover quesadillas. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST TRI- TIP QUESDALLIAS
any protein will work: I only titled this tri-tip because that the particular protein i used. you can really make them anyway. From fish and shrimp to chicken and pulled pork. Make them meatless with mushroom, grilled onions and peppers. or keep it super simple with just a medley of cheese. don’t forget the beans, as well!
be mindful of the cheese: i mention this above, but its easy to get carried away. quesadillas are one of my favorite things to make when i clean out the cheese draw because what’s cheesier? but i like to be mindful of the proteins and veggies i put in and if they’ll play nice together. because one quesadilla flip and the cheese’s can’t be undone , those sides will never unstick. so just make sure they work together. my favorite cheese blend is cheddar for color, asadero and Monterrey jack for stringiness and they are super salty.
quesadilla bar: exactly like your taco bar a quesadilla bar needs no special treatment. setting up a quesadilla bar is just as easy. pull out your griddle so you have to make as little batches as possible. set out your favorite guacamole, sour cream , picante sauce and pico de gallo. slice up some fresh lettuce, tomatoes and onions. a couple serving utensils and leave everyone to graze as they please.
hot pan: just like the first pancake never turns out, that generally is the thing with quesadillas the first ones are always pale. a hot pan and hot oil makes all the difference in the coloring. if your pan is too hot you’ll burn the tortilla immediately before the cheese even melts. if you overheat you griddle let it cool a little first.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- 1/2-1 lb Tri-tip, cooked and minced
- 1 Yellow onion, sliced
- 2 Jalapenos, seeded and sliced
- 3 Garlic Cloves, sliced
- 1 Poblano Pepper, sliced
- 2c Monterrey Jack Cheese, shredded
- 2c Asadero Cheese, shredded
- 10 Flour Tortillas
- 3-4 Tb Lard or cooking oil
- GRILL VEG: Heat griddle over medium high heat . Add in 1tb lard, add in poblanos, garlic, peppers and onions. Grill for about 5 minutes till lightly colored, softened lightly but are still crispy. Season with salt and pepper then remove from heat.
- MAKE QUESADILLAS: Add 1 tb of lard to the griddle place tortillas on the griddle then top with about 1/2c of cheeses to the top then add in meat, pepper ands and onions.
- TOP: Top with the other tortillas. Once the bottom is golden brown after a couple of minutes. Flip to the other side. Once all the cheese is melted. Remove from the heat and cut into quarters. Repeat till all ingredients are used.