Short Rib Quesadilla Recipe

Preheat and sear

Preheat oven to 325°F (160°C). Pat the short ribs dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon olive oil in a large ovenproof Dutch oven or heavy pot over medium-high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Work in batches if needed so they brown, not steam.

Aromatics

Remove the ribs and reduce heat to medium. Add the chopped onion to the pot and cook, stirring, until softened and lightly caramelized, about 6–8 minutes. Add the smashed garlic and cook 30–60 seconds until fragrant.

Deglaze and braise

Stir in 2 tablespoons tomato paste and brown sugar; cook 1–2 minutes. Add soy sauce and chipotle in adobo; scrape up browned bits from the bottom of the pot. Return short ribs to the pot. Pour in 2 cups beef broth so liquid comes about halfway up the ribs. Add thyme, remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a gentle simmer on the stove, cover and transfer to preheated oven.

Braise until tender

Braise in the oven for 2 to 2 1/2 hours, or until meat is very tender and falling from the bone. Check once at about 90 minutes to ensure liquid hasn’t evaporated; add a splash of broth or water if it looks low.

Shred and reduce sauce

Remove ribs to a cutting board; shred meat using two forks, discarding bones and excess fat. Strain braising liquid into a saucepan, skim fat, and simmer over medium heat until reduced 5–10 minutes to a glossy sauce (you should have roughly 1/2 to 3/4 cup). Mix some sauce back into shredded beef (about 2–3 tablespoons) to moisten; reserve remaining sauce for serving.

Prepare filling: combine shredded short rib (about 2 to 2 1/2 cups shredded), shredded Monterey Jack and cheddar, chopped cilantro, and pickled jalapeños (if using) in a bowl. Taste and add salt if needed.

Heat skillet: place a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1/2 tablespoon butter and let melt, coating the pan.

Assemble quesadilla: lay one flour tortilla in the skillet. Sprinkle about 1/2 cup mixed cheese over half the tortilla, add 1/2 cup short rib mixture on top of the cheese, then another 1/4 cup cheese on top of the meat (this helps the top tortilla adhere). Fold the empty half of the tortilla over to make a half-moon, or top with a second tortilla.

Pan-fry until golden: cook 2–3 minutes until underside is golden and cheese begins to melt. Carefully flip using a spatula (if using a second tortilla, flip whole). Add another 1/2 tablespoon butter to the pan if needed and cook another 2–3 minutes until the second side is golden and cheese is fully melted. Press down gently with a spatula for even contact. Repeat to make remaining quesadillas (you should get 3–4 quesadillas depending on filling amounts).

Rest and slice: transfer cooked quesadilla to a cutting board and let rest 1 minute. Slice into wedges with a sharp knife or pizza cutter. Repeat assembly and cooking with remaining tortillas and filling.

Serve warm with reduced braising sauce drizzled over or on the side, accompanied by sour cream or crema, salsa verde or pico de gallo, cilantro and lime wedges. Adjust pickles and hot sauce to taste.