- 1 package (16 ounces) frozen pepper stir-fry blend (green, red, yellow peppers)
- 1/4 cup diced onion
- 1 1/2 cups prepared shredded barbecue beef
- 1/4 cup barbecue sauce
- 1/2 cup light ranch dressing
- 8 (8-inch) whole wheat tortillas
- 1 1/2 cups shredded Cheddar Cheese
- Non-stick cooking spray
Prep Time:10 minutes
Cook Time:15 minutes
Prepare stir-fry pepper blend with diced onion added and heat barbecue beef according to package directions. While vegetables and beef are cooking, mix barbecue sauce and ranch dressing in small serving bowl; set aside for dipping sauce.
On a tortilla, evenly layer 1/4 cup plus 2 tablespoons each of shredded beef and cheese. Add about 1/4 to 1/2 cup vegetables. Cover with a second tortilla. Repeat for total of 4 quesadillas. Spray large skillet or counter-top grill with non-stick cooking spray. Cook each quesadilla for 3 minutes on each side or until golden and cheese is melted. Cut into 8 wedges; serve with barbecue-ranch dipping sauce.
This is a good way to use up leftover BBQ beef! In addition to the frozen veggies, you also can stock a bag of frozen onions to use in this recipe.
For fajita-ranch quesadillas, substitute chicken strips for the shredded beef. Mix light ranch dressing with salsa instead of barbecue sauce for dipping.