Short ribs are nothing short of delicious, and when I cook them, I usually make more than we can eat at a single meal.
This means that I always look for ways to use the full-flavored leftovers — and as with most braised foods, short ribs taste better the next day — and so I was excited when I spiced up the beef and then wrapped it in flour tortillas.
This is a terrific appetizer and also a wonderful snack or quick lunch.
You can tame the spiciness to suit your family’s tastes.
In a medium skillet, melt the butter over medium-high heat.
When hot, add the onion, bell pepper, scallions, chipotle peppers, red pepper flakes, paprika, salt, and black pepper.
Cook, stirring, until the vegetables begin to soften and are fragrant, 4 to 5 minutes.
Remove the pan from the heat and set aside to cool slightly.
In a large bowl, mix together the shredded beef, cheeses, and the cooled vegetable mixture.
Spoon equal portions of the filling on one half of each tortilla.
Fold the tortillas in half and brush each side with the oil.
Put the folded tortillas, in batches, in a heated panini press or countertop grill, close the lid, and cook until heated through and the cheese melts, about 3 minutes.
(Alternatively, melt about 1 1/2 tablespoons of unsalted butter in a 12-inch nonstick skillet over medium-high heat.
When the butter melts, put 2 tortillas in the pan, lower the heat to medium, and cook until the filling is hot, 2 to 3 minutes per side.
Repeat with the remaining 6 quesadillas, in batches.)
Cut each quesadilla into 4 wedges and serve.