Grilled BBQ Tacos

I am all about making a great dinner out of leftovers and whatever I have in the pantry. You will also start to notice that I will take the same basic ingredients and make them into several different dishes. For example, BBQ Chicken Pizza and Grilled BBQ Tacos have a lot of the same ingredients but are two different dinners.

Oscar is a big fan of quesidillas. His favorite are ham and cheese and would eat them everyday, if he could. (I think he actually did when we lived in Texas!) Anyway, to keep dinner interesting, I turned the quesidilla into a grilled taco by using one tortilla instead of two and adding some cool veggies to it.

Rachael Ray has a section in her magazine called ¨no recipe zone¨, which are recipes that don´t have written instructions. This one would definitely qualify for one of those because you don´t really need to measure anything. And, if you don´t have all the toppings on hand, no worries - just use what you have or add something new.

You can see that I didn´t have red cabbage or tomatoes the last time I made these but they were still just as good! But I have to admit, I really like the crunch the red cabbage adds.

Grilled BBQ Tacos
Leftover chicken or pork (shredded or cubed)
BBQ sauce
Red onion (chopped)
Canned corn
Shredded colby-jack cheese
Tortillas
Cilantro
Lettuce
Red cabbage
Tomato
Hot sauce
Sour cream

Heat a skillet on high heat. Add meat and heat through until brown around the edges. Lower the heat to simmer and add BBQ sauce, corn and red onion. Set aside. Heat a clean skillet on medium-high. (You can add some butter to the pan, if you would like, but it doesn´t need it.) Place one tortilla in the pan and add BBQ meat mixture to one half of the tortilla. Top with cheese. Fold the tortilla in half to make a taco and flip so that it browns evenly on each side. Then top with lettuce, red, cabbage, tomato, hot sauce and sour cream. The cool sour cream goes great with the tangy BBQ sauce!