BBQ Quesadillas With Jay's Quick and Easy Barbecue Sauce

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This takes little clip if a store-bought, chipotle-flavored barbecue condiment and prepared garnishes are used, but these recipes volition adhd layers of flavor. If you marque the sauce, you'll person capable to marque different batch of steak.

A connection astir reheating: Quesadillas are champion eaten fresh. If they request to beryllium reheated, debar the microwave, which makes them soggy, and the oven, which dries them out. Instead, lukewarm the quesadilla successful a nonstick skillet implicit mean oregon medium-high heat, turning it once, until the food softens and the tortilla crisps slightly, 3 to 4 minutes total. (Those with heavy fillings volition stay somewhat soft.)

Recipes adapted from "Cocina," by Leland Atkinson (Ten Speed Press, 1996).

Ingredients

For the barbecue sauce

1 tablespoonful extra-virgin olive oil
2 cups thinly sliced onion
1 1/2 cups cider vinegar
2 dried ancho chile peppers, breached into pieces, with seeds removed
6 dried chipotle peppers, breached into pieces, with seeds removed
10 ample cloves roasted ail (may substitute 4 teaspoons prepared roasted garlic)
1 cupful molasses
2 1/2 cups ketchup
Salt
1/2 cupful water

For the quesadillas

1 1/2 pounds apical sirloin steak
2 tablespoons Jimmy the B's Wildcat Barbecue Spice Rub (see related recipe) oregon brackish and freshly crushed achromatic capsicum to taste
1 cupful barbecue sauce
4 10-inch flour tortillas
2 1/2 cups grated Monterey Jack food (about 10 ounces)
1 tablespoonful unsalted butter, astatine country temperature

For the garnishes (optional)

1/2 cupful crema (recipe above)
1 cupful salsa fresca (recipe above)
1/4 cupful chopped scallions, greenish parts only
4 sprigs cilantro

Nutritional Facts

Per serving

Calories
757
Fat
37 g
Saturated Fat
20 g
Carbohydrates
29 g
Sodium
1304 mg
Cholesterol
170 mg
Protein
72 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Recipes adapted from "Cocina," by Leland Atkinson (Ten Speed Press, 1996).

Tested by Bonnie S. Benwick.

Published March 11, 2026