The other night I really didn’t feel like doing any serious cooking and upon looking in the fridge, realized that I had a couple containers of left over meat from earlier in the week. One package was leftover from a 500 pound pork loin and the other was some BBQ chicken. Now I hate to throw away meat. For one it’s an expensive waste, but most importantly that animal died to feed my family and I would never want it to be in vain.
So I took out the meat and threw it into my Ninja! Have I mentioned before how much I love my Ninja!
It shredded it to tiny pieces in a matter of seconds! And I put huge pieces in there.
When I finished that I also shredded some cheese with a hand shredder. Putting cheese in the ninja turns it into crumbles which don’t melt as nicely as shredded. I also cut some fresh basil out of our garden. The basil has taken over half of one of the garden boxes. I have been using it in everything this week.
I even made some fresh salsa to go with the quesadillas. I didn’t have any Cilantro/Coriander so I substituted it with fresh basil. I cut a few freshly grown peppers from the garden as well. You can get the salsa recipe here.
I heated up a large cast iron skillet and then dabbled about a tablespoon of olive oil onto it. I placed all the ingredients between two large sized flour tortillas and onto the hot oily skillet they went. One at a time of course. I cook on each side for about 3-5 minutes. My son doesn’t like anything with “burnt” pieces on it so I make them to his liking. Basically just enough to crisp the outside and melt the cheese inside.
- Any leftover meat in the fridge (needs to be chopped or Ninja-ed into tiny pieces)
- Grated cheese
- Fresh Basil
- Olive Oil
- Salsa and sour cream for toppings
For a last minute, quick and easy meal, they were a huge success.
What do you like in your quesadillas?
I am linking this recipe with the following linkys: