(Leftover) Barbecue and Sheep Milk Fresca Quesadillas

I was at the farmers’ market at Pepper Place on Saturday, wanting tomatoes and peaches and hesitating about buying anything with all the leftovers still in my fridge from our 4th of July family dinner.

Then Ana Kelly, owner of Dayspring Dairy suggested quesadillas made with our leftover Full Moon Bar-B-Que pulled chicken and sliced pork. “Try the Poblano Lime Fresca,” she said. “You can use that.”

So I did.

I bought a package of the fresh cheese (as well as some tomatoes and peaches). I stopped by the grocery for some flour tortillas, and we were set.

I made a salsa of peaches and tomatoes and serrano peppers with a few squeezes of fresh lime and some salt and pepper. I added a little mint from my kitchen garden because I didn’t want to go back to the store for cilantro. Cilantro would have been better. And I longed for one of those oblong red onions from BDA Farm, but maybe next time.

I heated up our Full Moon ‘que (both the chicken and the pork). Next, I generously slathered the Dayspring Dairy sheep milk fresca onto the tortillas, added a little leftover corn (cut from the cob and mixed with some finely chopped serrano), piled on the barbecued meats and cooked the quesadillas on the stovetop.

We served them with some angel hair slaw, dressed simply with fresh lime juice and salt and pepper. I put that fresh peach-tomato salsa on top.

Delicious.

And as a little something extra, here’s a link to a great Alabama NewsCenter story about Dayspring Dairy.

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