Smoked Rib & Baked Bean Quesadilla

I can only take credit for a portion of this recipe – and that portion is combining everything together.  The smoked ribs and baked beans were left overs from a fun-tastic family gathering this spring.  The food spread was amazing – it included the smoked ribs and baked beans, along with chips and dips, salads, corn on the cob, and of course – lots of laughter. 

This meal came together somewhat out of creativity and somewhat out of laziness.  Meals that come together like this always make me smile because I don’t have to run to the store, and I still had a mighty tasty meal. 
Basically, it’s a lazy Sunday afternoon and I haven’t had lunch yet.  Even though food is on my mind a lot, I don’t have a plan for the menu every day.  So, when I run into left overs, unused tortillas and mozzarella cheese, I have found myself a good lunch. 
This recipe isn’t anything exact because it really depends what you have in your fridge.  Think of this recipe as the meat that you have, a bean or sauce and cheese and you can have your left over quesadillas.

Smoked Rib & Baked Bean Quesadilla


  • 1/3 cup shredded meat, in this case smoked ribs
  • 1/4 cup baked beans
  • 10″ tortilla shell
  • 1/4 cup + mozzarella cheese
  • Sour cream
  • Chopped chives

  • Heat non-stick skillet over medium heat.  Place the meat, beans and cheese on one half of the tortilla shell and fold the other half over. 
  • Place closed shell in the skillet and cook on both sides for approximately 4-5 minutes per side, until the shell and toasted evenly, the meat is warm and the cheese is melted. 
  • Cut into four triangles and serve with sour cream and sprinkled with chives. 

Happy Creative Left Overs!!!

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