Shredded Beef and Roasted Vegetable Quesadillas

It’s funny how Taco Tuesday comes around every. single. week. and I never get tired of making or eating Mexican inspired food! This week we’re continuing our deviation from tacos, specifically, with quesadillas. Roasted Veggie Shredded Beef Quesadillas 2For this week, our quesadilla recipe was pretty intentional- beef had time to stew in a spicy marinade in the crock pot all day, and I have quite the bounty of fresh vegetables ready for roasting. Usually, though, quesadillas can easily turn into one of my fridge clean out go-to meals- we always have cheese and tortillas hanging around, so it’s usually just a matter of assembling some sort of other filling. So open your cupboards, check out what’s available, and join me in my quesadilla appreciation!   Roasted Veggie Shredded Beef Quesadillas   Shredded Beef and Roasted Vegetable Quesadillas

–          2-3 pound beef roast
–          4 chipotle peppers in adobo
–          2 garlic cloves
–          Handful of cilantro leaves
–          1 tbsp cumin
–          1 can or bottle of beer
–          1/2 sweet onion, sliced
–          1 zucchini
–          8 oz mushrooms
–          1 bell pepper
–          ½ sweet onion
–          8 tortillas
–          1 cup shredded cheese

Prepare the beef: in a blender or food processor, mix the chipotle peppers, garlic, cilantro and cumin. Pour into a crock pot, and stir in the beer and sliced onions. Place roast in the cooking liquid, and cook on low for 8 hours, or high for 4-6 hours. When this is done, remove the beef from the crock pot, shred, and return to the juice to keep warm. This is something that you can definitely do over the weekend, then use the beef all week, if you’re prepared like that. Prepare the veggies: Dice the zucchini, mushrooms, pepper and onion into pieces about 1 centimeter square- you want them all to be about the same size, and not too big. Heat a cast iron skillet to high heat. Add some oil to the hot pan, and toss veggies for about five minutes, until they’re a bit softened and have some color. You can also prep this step well in advance.Roasted Veggie Shredded Beef Quesadillas 3Prepare the quesadillas: after years of improving our stuffed quesadilla technique, Evan and I have found the best way to make them with tons of filling, but so they still stick together (because you know when you put a layer of cheese, and then a layer of stuff on top, the two tortillas never stick to each other). So, it’s pretty much rocket science- very carefully, mix some of the veggies with some of the beef and some of the cheese in a bowl (whatever proportions you like). In a skillet over medium high heat, lay one tortilla, top with the filling mix spread to the edges, and cover with another tortilla. Ta da! The cheese mixed throughout the filling acts like glue, so everything stays in. Brown on each side, slice into 4 or 6 pieces, and enjoy with a ton of guac and pico.

This entry was posted in Food.
  • Katie

    Ahhh they look so yummy. I’m totally hungry now and it’s only 10am!!

    • Erin

      mmm, breakfast quesadillas? lol

  • Stephanie Roche

    This is right up my husbands alley – I’m always making some form of chicken or veggie quesadilla (and yes, almost always out of leftovers!!), but I’m sure he’d appreciate some red meat now and then!!

  • Sarah

    Yum yum yum yum yum, I really want quesedillas now!

  • I’ve been reading for a few weeks now and i think I need to institute a Taco Tuesday. Mine will never look as amazing as yours, but I’m going to give it a try!

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