Tri-Tip Quesadillas

See the post "Slow-Cooker Tri-Tip Recipe" for instructions on making the meat. With every great recipe comes the chance for great leftovers. This is how I made a quesadilla from the leftovers of my slow-cooker tri-tip.

• Slow Cooked Tri-Tip
• Medium or Sharp Cheddar Cheese (I recommend Tillamook)
• Flour Tortillas
• your favorite hot sauce

Quesadillas are really basic. Butter a frying pan and place a tortilla in the pan with a low flame. Heat the tortilla briefly and add the meat. Shake the pan every so often to keep the tortilla from burning. When the meat has begun heating up, add the cheddar cheese. Fold the tortilla in half and cook on each side. The quesadilla is done when the cheese is melted. Repeat for desired number of quesadillas.

Add some hot sauce, slice into wedges, and serve.

Tri-Tip Salad Recipe

See the post Slow Cooker Tri-Tip Recipe for the meat recipe. With every great recipe comes the chance for great leftover recipes. This is how I made a great salad from the leftovers.

• Slow Cooked Tri-Tip
• Lettuce (your choice of type, We use anything but Iceberg)
• Medium or Sharp Cheddar Cheese (I recommend Tillamook)
• Red Onion (1/2 onion)
• Sour Cream
• Salsa

Chop the cheese into small cubes. Chop the onions into small chunks. Reheat the tri-tip. Spread the lettuce on a plate, and add all the ingredients in order of preference. I like to toss the salad with everything but the tri-tip, and then add the meat to the top once it is thoroughly mixed. Add the sour cream and salsa and you are good to go.

This works well with a low-carb diet.