Short Rib Quesadillas

One of our favorite Triangle food trucks is KoKyu BBQ and their signature item is Short Rib Quesadillas made with a Korean BBQ sauce. Seriously, this dish is to die for! So imagine our gleeful giggles when we came across Korean-Style Barbecue slow cooker sauce at the SuperTarget last week! During the week we picked up some beef short ribs at Costco (we just became members this week & are psyched about the stellar meat department!) and today after church we hit Macy's to acquire a quesadilla maker (we hit the jackpot as it was on clearance for $19.99 and we still had a Macy's gift card with a balance left from our wedding gifts).

Ingredients:

3 lb. beef short ribs or pork loin roast

1/2 jar Archer Farms Korean-Style Barbecue slow cooker sauce (full jar is 17.1 oz)

whatever spices strike your fancy to sprinkle on the ribs

10 inch tortillas

shredded cheese

Vietnamese Chili Garlic Sauce

Cooking Instructions:

1. Place meat in 4 to 6-quart slow cooker.

2. Sprinkle spices of choice over meat (optional step, but we like to spice up our meat)

3. Pour 1/2 jar BBQ sauce over meat.

4. Cover & cook on LOW for 8 to 10 hours until meat is very tender (and easily shreds).

5. Shred meat.

6. Place one 10-inch tortilla in quesadilla maker, spoon layer of meat into center of tortilla & spread out.

7. Sprinkle cheese over meat, place another 10-inch tortilla on top, & close quesadilla maker.

8. Cook 3-5 minutes.

9. Remove quesadilla with non-stick spatula & place on plate - cut into triangles.

10. Serve with Vietnamese Chili Garlic Sauce if you like spicy stuff!

How we made this uniquely our own:

1. We used garlic powder, Old Bay, chipotle chile powder & Worchestershire sauce to season the ribs before pouring the BBQ sauce over them.

2. For our cheese mixture, we used both sharp cheddar & Italian blend shredded cheese.

3. We chose to stick to the Asian theme by dipping in the Vietnamese Chili Garlic Sauce, but I could definitely see serving with a chipotle salsa as well.

4. Leftover meat mixture will most likely be served over whole wheat hamburger buns with cheese slices on top. Another option would be to serve the meat over rice or noodles too.

Our thoughts:

We were pleased with the results of the grand opening of Ed & Dawn's Quesadilla Kitchen. Next time we will probably add more cheese to the quesadilla to up the cheese quotient. The ribs could probably do with a little more seasoning beforehand (maybe use the spices as more of a rub instead of just sprinkling over the ribs).

Note for our Triangle Peeps:

We definitely recommend paying KoKyu BBQ a visit and sampling their quesadillas or sliders. Amazingly tasty & really reasonably priced for lunch or dinner. To find out where KoKyu is going to be, you can follow them on Twitter: @KoKyuBBQ