Slow Cooker Chipotle Beef Quesadillas
A handful of ingredients and a few minutes of prep work produces these utterly delectable, flavor packed slow cooker 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.