Slow Cooker Barbecue Ribs Quesadillas

July 4th is coming and you might be preparing a lot of ribs to be sure you have a lot to go around.  However in case you have the same predicament I had when I cooked a lot of the Slow Cooker Rolling Stone Spare Ribs the last time I prepared it for a tailgate party and end up with leftover ribs, here is a wonderful solution.  You can freeze the ribs and use it to make quesadillas for your next meal.   That was what I did two days ago. 

I added cheese and green onions to the meat and we all know anything with cheese and green onions is always a winner and these quesadillas definitely is.  One can use the leftover sauce from the slow cooker ribs or just add any bottled barbecue sauce to the meat mixture. 

Make it a point everytime you slow cook ribs using any recipe, double the batch in order to make these delicious quesadillas.  Your family and friends will love you for doing so.  Easy and simple recipe.

 Slow Cooker Barbecue Ribs Quesadillas (serves two)

Ingredients            

• 1/2 cup cooked meat of leftover ribs, (for example, the Slow Cooker Rolling Stone Barbecue Spareribs or any leftover ribs you might have)
• 1/4 cup barbecue sauce or any leftover sauce from the slow cooker ribs
• 2 stalks of green onions, sliced
• 1 jalapeno, chopped (optional)
• 1 cup shredded cheese
• 2 6 or 8-inch tortillas

1.  In  a nonstick skillet place the left over ribs, barbecue sauce, green onions and jalapenos if using and just heat through to thoroughly mix the ingredients.  Allow to cool. 

2.  Place 1/2 of the cooled meat mixture on half of a side of one tortilla and then add 1/2 cup of cheese and then fold over. 

3.  Place about 1/2 tbsp oil in a nonstick skillet heated at medium heat.  Place the tortilla with the meat  and cheese on skillet and brown that side and then flip and brown the other side.

4.  Cut into wedges and serve with salsa, sour cream and guacamole if you like.