Barbacoa Quesadilla Recipe
braised beef, cheddar-jack, pico de gallo lime crema, chimichurri
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Ingredients
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Beef Preparation
Quesadilla Assembly
Method
Beef Preparation
- 1
Braised Beef
In a slow cooker, combine the chuck roast, beef broth, lime juice, cumin, oregano, garlic powder, onion powder, salt, and black pepper.
- 2
Cooking the Beef
Cover and cook on low for 8 hours or until the beef is tender and easily shredded.
- 3
Shredding the Beef
Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix it with the remaining juices.
Quesadilla Assembly
- 4
Assembling the Quesadilla
Heat a large skillet over medium heat. Place one tortilla in the skillet and sprinkle half of it with 1/2 cup of shredded cheddar-jack cheese, followed by a generous portion of the shredded barbacoa beef, a few tablespoons of pico de gallo, and another 1/2 cup of cheese.
- 5
Cooking the Quesadilla
Fold the tortilla in half and cook for about 3-4 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
- 6
Repeat
Repeat the process with the remaining tortillas and filling.
- 7
Serving
Cut each quesadilla into wedges and serve hot with chimichurri sauce, sour cream, and lime wedges on the side.