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Shredded Beef Quesadillas

Slow Cooker Shredded Beef Quesadillas Recipe

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Calories: 710
Ingredients Method Notes

Ingredients
  

  • 2.5 lb chuck roast, cut into 4 chunks
  • 1 tbsp vegetable oil
  • 1 medium yellow onion, halved and thinly sliced
  • 4 garlic cloves, smashed
  • 1 canned chipotle pepper in adobo, chopped, plus 1 tbsp adobo sauce
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • .5 tsp black pepper
  • .75 cup beef broth
  • 1 tbsp tomato paste
  • 1 tsp apple cider vinegar
  • 8 medium flour tortillas
  • 2 cups shredded monterey jack cheese
  • 1 cup shredded sharp cheddar cheese
  • Chopped cilantro and lime wedges, for serving

Method
 

  1. Pat beef dry, season with salt and pepper. Sear in oil over medium-high heat until browned on all sides, about 3 to 4 minutes per side. Transfer to slow cooker.
  2. In the same skillet, cook onion and garlic 2 minutes. Add chipotle, adobo sauce, cumin, paprika, and tomato paste. Cook 30 seconds, then pour in broth and vinegar. Scrape up bits and pour over beef.
  3. Cook on low 8 hours or high 4 hours until easily shredded. Remove beef, shred with forks. Skim fat from cooking liquid, return beef, and stir.
  4. Lay out tortillas. Divide beef among four tortillas, top with both cheeses, and cover with remaining tortillas. Press gently.
  5. Heat a dry skillet over medium. Cook each quesadilla 2 to 3 minutes per side until golden and cheese melts.
  6. Slice into wedges, plate, and top with cilantro. Serve immediately with lime wedges.

Notes

The beef can be cooked a day ahead and kept in the fridge in its liquid to make assembly even faster. Just reheat gently on the stove while you set out the tortillas and cheese.