Having lived in San Diego for such a long time, we ate Mexican food quite often. We were so lucky to be exposed to GOOD Mexican food. Quesadillas were abundant at all of the taco shops, of course, but it was the unique varieties of quesadillas that always caught my eye. Since adding carne asada to quesadillas is such a wonderful way to jazz ’em up, I thought I’d try adding Smithfield Dry Seasoned Rib meat instead.
Here’s what you’ll use for the pork in this recipe. You can use the Smithfield brand or any other brand that is pre-seasoned. Because they’re already dry-seasoned, you won’t have to add any spices to the meal. The sweet and smoky BBQ spices give these pork ribs a good amount of flavor that shines through in the quesadillas.
Follow the instructions on the package of ribs, and the ribs come out of the oven perfect and ready to eat! You can also grill them if you’d like. These will definitely satisfy your craving for BBQ.
For this recipe, I made two racks of ribs. We ate one immediately, and we saved the meat from the 2nd rack to make quesadillas for dinner the next night.
These quesadillas are packed with cheddar and Jack cheeses, rib meat, cilantro and corn. I used corn from leftover corn on the cob.
The rib meat makes them substantial enough to call dinner. They’re super filling and cheesy and DELICIOUS.
Here are a few more quesadilla recipes you might enjoy:
Breakfast Quesadillas Mango Chili Quesadillas Bacon BBQ Cheeseburger Quesadillas Black Bean Quesadillas with Corn Salsa Four Cheese Pizza Quesadillas Mango, Black Bean and Goat Cheese Quesadilla
