Quesadillas for Taco Tuesday

Chef Jason Brown, Food Stylist

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Quesadillas are great because you can pretty much create your own culinary masterpiece. Whether it is plain cheese, ground beef or grilled shrimp, as long as you have a tortilla, shredded cheese and some salsa you can make a great lunch or dinner. In this demonstration we took our Sunday pot roast that was left over and shredded it and made a beef quesadilla. This a great way to have one meal turn into two and having totally different flavor profiles. 

Quesadillas Ingredients

  • 1 cup shredded pot roast (season with taco seasoning and or chili powder & cumin)
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup diced tomato or salsa
  • ½ avocado (sliced)
  • 2 tbsp chopped cilantro

Quesadillas Directions:

  1. Heat pot roast on a pre-heated griddle (350F)
  2. Place tortilla on a griddle next to beef
  3. Add cheese to tortilla and let melt about 3 minutes
  4. Add beef to half of the tortilla and spread evenly
  5. Place salsa, avocado and cilantro on top of beef and fold tortilla make a half circle. Flip and let crisp for about 2-3 minutes.
  6. Remove from griddle and slice into 4-6 wedges
  7. Serve with sour cream or zesty ranch