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short rib bites

I am working to perfect an appetizer recipe using precooked and prepackaged short ribs for my upcoming classes at Les Gourmettes Cooking School. I’ve found two different varieties of these convenient and lovely ribs at Costco.

The recipe I’m working on uses shredded meat along with a crunchy Dijon apple slaw inside mini polenta cups. I haven’t been able to get it just right as of yet, but I’ve been playing with the rib meat on some other tasty items. Here you’ll find one of the new quick creations – short rib quesadillas.

My series of three adult classes at Les Gourmettes begin on Tuesday evening, November 16th. We skip Thanksgiving week, resume on November 30th, and finish up on December 7th.  There are only 16 slots available, so if you are interested just let me know and I’ll email you the menus, (Thanksgiving Dinner, Christmas Buffet, and New Year’s Eve Cocktail Party) schedule, and registration form.

Shortcut Short Rib and Boursin Quesadillas

2 tablespoons olive oil
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small red onion, peeled and cut into strips
3 garlic cloves, peeled and minced
2  cooked beef short ribs plus 1/2 cup cooking liquid,
the meat pulled from the bones and thinly sliced or shredded
Eight 8-inch flour tortillas
1 package of Boursin cheese (about 5 ounces)

Heat a large skillet over medium heat, and add olive oil. Add the bell peppers and cook, stirring, until softened, about 10 minutes. Add the onion and garlic, cover, and cook, stirring occasionally, until softened, about 5 minutes. Add the beef and cooking liquid and cook for 3 minutes longer, or until heated through.

Arrange the tortillas on a work surface and spread a thin layer of cheese over each one. Spoon the beef-pepper mixture over the cheese and fold the tortillas in half. Wipe out the skillet and heat over medium-high heat.

Working in batches, cook the quesadillas, turning once, until crisp, about 7 minutes. Cut each into three wedges and serve.

Makes 8

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