BBQ Pulled Pork Quesadillias

So I was out late one night playing a show and they didn't even feed us. Can you believe it? Well regardless I was pretty starving at 2 a.m. so I wanted to make something that was quick and easy.

Not to mention gooey and delicious. Soooo

You will need

• Flour tortillas (I like Mission brand)
• Cheese (I used Cheddar, Monterrey, and Jack)
• 1 sweet yellow onion
• 2 Hot peppers (I used a jalapeno and a Serrano)
• 1 bunch Green onions
• Some leftover pulled pork
• BBQ sauce
• Sour Cream

OK so the hardest thing to get there is the leftover pulled pork. You can substitute cooked shredded chicken or you can try the frozen stuff they have in the store. I've never tried it so I can't vouch for it.

So give all your veggies a nice small chop and remember to wash your hands after you handle the peppers. We don't want you rubbing your eyes with all that spicy stuff on there.

Grate up your cheese next. We'll get everything prepped up first `cause these things cook in no time.

So after that throw the pork in a plastic bag (or leave it there if that where it is) and add your bbq sauce. I used a vinegar lemonade based Tennessee sauce that worked out great.

So now you get out your well whatever pan you like to make quesadillias in and heat it up with a super thin layer of oil in the pan. Medium heat will work for these.

Put in your tortillia and layer it with cheese, then veggies, then the pork, then more cheese and top it off with tortillia number 2.

The other way to do this is to just put stuff on half of the quesadillia and then fold it over.

So flip it once it gets golden brown. I'm not going to tell you a time so don't leave it alone. It took me a while not to mention some ruined pans and smokey kitchens to learn not to cook these on high heat.

Looking good...

Lets have us a little bite eh?

Cut in half 4 times to get 8 pieces like a pizza.

Serve with salsa and sour cream if you have any around. Don't worry about it if you don't.

Yum.

Bacon, Cheddar and Cream Cheese Stuffed Jalapenos

Hmmm. What are those? Well they used to look like this.

Yup. Let's take a trip down jalapeno lane.

Bacon, Cheddar and Cream Cheese Stuffed Jalapenos

You will need

• Jalapenos (let's start with 20)
• Cream cheese (1 block)
• Shredded Cheddar (2 cups)
• Apple wood smoked bacon (1 pound chopped and cooked till you have bacon bits)
• 1/4 cup bacon grease
• 6 eggs (beaten)
  
• breadcrumbs

So you start this one by putting on gloves. 

These things are spicy and if that spicy gets on your hands you could be signing up for some pain. Anyway all that aside cut all the jalapenos in 1/2 length wise and remove all the white stuff and seeds. (A spoon usually works best for that task)

Now we need the filling. Throw the cream cheese, cheddar cheese and the bacon grease (ouch, my arteries) and mix it up in a Cuisinart.
These things can run you from $30 to a couple hundred. Regradless, you need one.

Throw in the bacon at the very end so it retains it's bacony goodness. At this point you can probably just fold it in with a rubber spatula.

OK now the fun begins. Get a good friend and get to work.

You will need to take a spoon and put a dollop on each jalapeno half. Don't skimp. These are going to end up round like a jalapeno but only half of one is in there.

Then while one person is stuffing the other is shaping them and ||: putting them through egg wash, then the breadcrumbs. Then on a rack to dry. An oven rack works just fine. :||

So those of you who are musically inclined know what ||:    :|| are... Repeat signs!

Let the japs dry for 30 minutes and put them through the egg and crumbs again.

Do it again.

And FREEZE!

These after they are frozen are ready to be fried at 350 degrees.

For a dipping sauce you can do ranch OR you can take Hot Squeeze and add tons of orange zest. 

Yum.

There's no picture of the finished product because they didn't stay out long enough for me to snap one.  Oh well.

Memorial day Meat

So the salad didn't do it for you...

Well take a look at some of these pics.

Salsa smoked chicken

Take 1 onion, 4 tomatoes, 4 spicy green chilis, 1/2 cup ketchup. Mutilate (cuisinart), Marinate, and Smoke for 1.5 hours at 300 or so. Reapply salsa until you run out.

Butt

Take 1 full Boston butt rub 1/2 cup salt and coarse ground pepper to outside and smoke it with apple wood for 14 hours between 250 and 300 degrees.

You know it's done when you can pull the bone out clean.

 Ribs

 Smoke for 7 hours at 300 degrees. Start applying sauce after 5 every 30 minutes for a nice glaze.

Did I mention these were spare ribs. Super cheap and some of the best I've ever had.


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