Short Rib Quesadilla & Spicy Pickles Recipe | Traeger Grills

Ingredients

• 1/2 Cup gochujang
• 1/3 Cup fresh lime juice (from 3 limes)
• 1/3 Cup distilled white vinegar
• 1 Tablespoon kosher salt
• 1/4 Teaspoon freshly ground black pepper
• 2 Cup very thinly sliced red cabbage
• 1 Cup diced (large) Napa cabbage
• 1 cucumber, very thinly sliced
• 1 carrot, very thinly sliced
• 1 small red onion, cut into thin matchsticks
• 1 Fresno chile or similar, very thinly sliced
• 1 garlic clove, very thinly sliced
• 1 3-bone beef short rib rack (about 5 lb), trimmed of fat and silverskin
• 2 Tablespoon curry powder
• 1/2 Teaspoon freshly ground black pepper
• Equal parts apple cider vinegar and coconut water for brushing or spritzing
• 8-inch corn tortillas, preferably blue
• 1 1/2 Pound grated mozzarella cheese
• 4 scallions, thinly sliced
• 1 Cup fresh cilantro, roughly chopped
• 8 Ounce cotija cheese, crumbled
• Canola oil or other neutral oil as needed