Smokin’ Cue’sadillas
Source of Recipe
Rib Crib Corporate Chef Buck Townes
List of Ingredients
1 - 10” flour tortilla-
4 oz. Colby /Monterey Jack Cheese, shredded
4 oz. Smoked Chicken Breast, diced- or Smoked Pulled Pork, shredded – --- I get these meats already smoked from Rib Crib.
2 tablespoons Margarine or Vegetable Oil
¼ cup Serrano Pepper, diced
¼ cup Red Bell Pepper, diced
¼ cup Yellow Onion, diced
1 tablespoon Mild Barbecue Sauce- I like Rib Crib’s best.
2 oz. Salsa
2 oz. Sour Cream Recipe
First, place peppers and onions in 12” sauté pan along with 1 tablespoon margarine or vegetable oil. Using medium heat - sauté vegetables until caramelized and well browned. Remove vegetables from pan and set aside for later. Carefully wipe out hot sauté pan. - Place 1 tablespoon margarine or vegetable oil in same 12” sauté pan- use medium heat. When heated, tilt pan around so margarine or oil evenly coats pan. - Place tortilla into pan. -Place shredded Colby/Jack cheese evenly over tortilla, out to the edges, being careful to keep all cheese on tortilla. - As tortilla browns and the cheese melts, add smoked chicken breast or smoked pulled pork and reserved sautéed peppers and onions to one half of tortilla in a semi-circle, portion mild barbecue sauce over top of these ingredients, then fold the tortilla in half. Continue to brown and crisp the tortilla and flip over to brown other side of tortilla if necessary. - Remove Cue’sadilla from pan, place on cutting board and let it rest for 30 seconds then make 3 cuts with knife to create 4 triangular pieces. Place on plate. - Serve with salsa and sour cream.
Yield: Makes one Cue’sadilla
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