Tops Bar-B-Q & Burgers is becoming known for more and more items. Over the years, they’ve added everything from turkey burgers to fire-braised chicken to smoked bologna.
Now the Memphis-based chain, which began in 1952, has a new slogan: “We put the que in quesadilla.”
Tops recently introduced it’s Bar-B-Que Quesadilla. And, trust me, it’s incredibly delicious. I tried the pork quesadilla as well as the chicken quesadilla the other day. I’ve still got to try the beef brisket one. I can’t wait.
I asked Tops executive Hunter Brown to describe their quesadilla. “It’s a flour tortilla put on our flattop,” he says. “We added our smoked chopped barbecue pork shoulder, diced onions, diced tomatoes, a generous portion of melted cheese, and our Sweet and Saucy sauce. And a little bit of some of our barbecue rub on that.”
The sandwich comes with a cup of Tops original Smokehouse Ranch. “We have two types of sauce that go with the quesadilla,” says Tops executive Randy Hough. “Smokehouse Ranch is one that includes ranch, but we blend it with our hot sauce and some other spices.”
Hough describes the Tops quesadilla as “a fresh hand-held option that resonates with today’s diners.”
They came up with the idea a couple of years ago, he says. “It was in the early planning stages. We weren’t ready for that yet. There were other things we had to do. Get things out. Like chicken.”
About six months ago, they went full throttle on the quesadilla.
In addition to its delectable flavor, I like the fact this Tops offering is so big. The two halves of the quesadilla really filled me up. I also ordered it as a combo with beans and slaw. That was a lot of food. I feel like I had a feast.
“It’s not our first venture into creative offerings,” Hough says. They’ve also introduced, among other things, the fire-braised chicken sandwich and smoked barbecue bologna. “Both are receiving positive feedback.”
The Tops quesadilla “continues this trend.”
They’d like to introduce a new item “every few months if possible. Create some buzz.” They want to encourage customers to “try something new.”
They wanted a “a hand-held option you can grab and go” as well as sit down and eat it at the restaurant, Hough says.
I’ve eaten many a jumbo pulled pork sandwich dripping with sauce in my truck. As Tops likes to say, “If you’re not using a napkin, we probably didn’t do something right,” Hough says.
Lately, I’ve been ordering the jumbo Tops pulled chicken sandwich. I ask for it with slaw and mild sauce, just like a pulled pork sandwich. And since I’ve been going to Tops since the 1950s, I remember when all you could get really was barbecue and hamburgers.
I asked Hough if they might consider introducing other ethnic foods, like maybe something from India, now that they have quesadillas. “We don’t want to stray too far from who we are and what guests know us for,” he says.
The Tops Bar-B-Que Quesadilla “is designed to appeal to everyone. But I’d say the reason quesadillas do so well is we can still stay true to our core. To barbecue. Our smoked meats. We’re using our barbecue sauce. Our rub. And you can’t do that with every food group.”
But, Hough adds, “I don’t think I’d say no to that.”
