Barbacoa Quesadillas
Barbacoa Quesadillas are made quick and easy by pressure cooking the beef roast with an amazing chipotle sauce, then melting cheese in the best tortillas.
Servings: 8 servings
Equipment
Ingredients
- 16 corn tortillas
- 1 pound Barbacoa beef
- 16 ounces shredded cheese any kind of a Mexican blend works (cheddar, pepper jack, etc)
- 1 tablespoon avocado oil or oil spray
Instructions
- Heat a griddle over medium high heat. Lightly coat of one of the 16 corn tortillas with a very thin layer of the 1 tablespoon avocado oil (that should be enough oil for all of the tortillas). Place the lightly oiled tortilla oil side down on the hot griddle.
- Add a sprinkle of the 16 ounces shredded cheese, then a small handful of the shredded 1 pound Barbacoa beef, then more cheese, and top with a second tortilla that has been lightly brushed with oil. When the bottom tortilla starts to turn golden brown and the cheese melts, flip it once. Repeat on the other side. It may take about about 3-4 minutes each side.
- Keep the quesadillas warm until you're ready to serve. Top them with pickled radishes, salsa, or sour cream.
Notes
Leftover quesadillas can be stored in an air tight container. To reheat, place them in a 300°F oven on a sheet of aluminum foil and heat until cheese has melted.
Recipe makes 8 quesadillas. Nutritional information based on one quesadilla.
Nutrition
Calories: 589kcal | Carbohydrates: 29g | Protein: 43g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 143mg | Sodium: 1053mg | Potassium: 688mg | Fiber: 4g | Sugar: 3g | Vitamin A: 686IU | Vitamin C: 6mg | Calcium: 368mg | Iron: 4mg