If you enjoy a little spicy heat you are going to love these slow cooker quesadillas! The addition of a can of diced green chilis and a can of smoky chipotle peppers in adobo sauce adds a huge punch of flavor that makes these some of the tastiest quesadillas you will ever serve up. Not only are they absolutely delicious, but it takes just a few quick minutes to get them going in the slow cooker in the morning before heading out the door. Shred the beef and fry them up in a skillet when you get home and you will have a fantastic meal on the table in no time at all. These are some of the tastiest quesadillas I have ever served up and they are oh so easy to make too!
A handful of spices, diced green chiles, and chipotle peppers in adobo sauce give these quesadillas their fantastic flavor.
How To Make Slow Cooker Chipotle Shredded Beef Quesadillas
Start by seasoning a chuck roast generously with salt and pepper.
Heat olive oil in a large skillet over medium high heat.
Sear chuck roast on both sides until golden brown.
Transfer browned roast beef to a slow cooker.
Add chili powder, cumin, cayenne, diced onion, minced garlic, green chilis, chipotle peppers and beef broth to the slow cooker.
Cover and cook on low until beef shreds easily, about 8-9 hours.
Remove beef from the slow cooker and transfer it to a large bowl. Shred beef using two forks.
Strain juices in the slow cooker through a mesh strainer. Discard peppers.
Add a few tablespoons of the strained juices to the shredded beef to moisten. There’s a ton of flavor in the juices!
Heat a table spoon butter in a large skillet over medium heat.
Place a flour tortilla in the pan and top with a layer of shredded Jack cheese to cover the tortilla.
Place about a ¼ cup of shredded beef onto one half of the tortilla.
Fold the tortilla in half.
Fry on both sides until cheese is melted, beef is heated through, and the tortillas are a crisp golden brown.
Serve immediately with a side of the juices for dipping.
Top with a dollop of sour cream if desired. Highly recommended!
You are going to be amazed at the punch of flavor you get with each and every bite. The melted cheese, the spicy kick from the shredded beef, and the crunch from the toasted tortilla makes for a wonderful medley of textures and flavors in your mouth. The sour cream cuts down on the heat and it’s the absolute perfect finishing touch. Give these quesadillas a try, you will love them!!!!
Slow Cooker Chipotle Beef Quesadillas
Equipment
- Slow cooker
Ingredients
- 2-3 lbs beef chuck roast
- salt and pepper, to season
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- ¼ tsp cayenne pepper
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 4 oz can diced green chilis
- 7 oz can chipotle peppers in adobo sauce
- butter, fro frying
- flour tortillas
- 2 cups Jack cheese, shredded
- sour cream, to serve
Instructions
- Season chuck roast generously with salt and pepper.
- Heat olive oil in a large skillet over medium high heat.
- Sear chuck roast on both sides until golden brown.
- Transfer browned roast beef to a slow cooker.
- Add chili powder, cumin, cayenne, diced onion, minced garlic, green chilis, chipotle peppers and beef broth to the slow cooker.
- Cover and cook on low until beef shreds easily, about 8-9 hours.
- Remove beef from the slow cooker and transfer it to a large bowl. Shred beef using two forks.
- Strain juices in the slow cooker through a mesh strainer. Discard peppers.
- Add a few tablespoons of the strained juices to the shredded beef to moisten.
- Heat a table spoon butter in a large skillet over medium heat.
- Place a flour tortilla in the pan.
- Top with a layer of shredded Jack cheese to cover the tortilla.
- Place about a ¼ cup of shredded beef onto one half of the tortilla.
- Fold the tortilla in half.
- Fry on both sides until cheese is melted, beef is heated through, and the tortillas are a crisp golden brown.
- Serve immediately with a side of the juices for dipping.
- Top with a dollop of sour cream if desired.
Did You Make This?
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