Shredded Beef Quesadillas

Ingredients

Directions

1. 1

   In a slow cooker; combine chuck roast, onion, garlic, bay leaves, salt, pepper, and beef stock. Cover and cook for 4 hours on high heat or until beef is fall-apart tender. Discard onion, garlic, and bay leaves. Shred beef, divide into 2 portions, and keep warm until needed.

2. 2

   Preheat a large griddle or comal for 2 minutes over medium heat. Warm tortilla for 15 seconds. Flip tortilla and top one side with ¾ cup Chihuahua® Cheese. Add 1 portion shredded beef and top with an additional ¾ cup cheese. Fold tortilla in half.

3. 3

   Toast quesadilla for 4 to 6 minutes or until cheese is melted and tortilla is golden. Flip as needed while cooking to avoid burning. Repeat steps 2 & 3 for remaining quesadilla.

4. 4

   Serve Shredded Beef Quesadillas and enjoy!