Shredded Beef Quesadillas

by V & V Supremo Foods, Inc.

4.22

4 Hours, 25 Min

2 to 4

Servings

ingredients

Our Shredded Beef Quesadillas are filled with juicy slow-cooked beef and delicious melted Chihuahua® Quesadilla Cheese. This crock pot recipe is perfect for fall weather, and it can be prepared in advance for when you are short on time!

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Ingredients

1½ lbs.

chuck beef roast, trimmed, large chunks

1½ lbs. chuck beef roast, trimmed, large chunks
½

medium white onion

½ medium white onion
2

garlic cloves, peeled, slightly smashed

2 garlic cloves, peeled, slightly smashed
2

dry bay leaves

2 dry bay leaves
1½ tsp. Kosher salt

1½ tsp. Kosher salt
1 tsp.

ground black pepper

1 tsp. ground black pepper
½ cup

beef stock

½ cup beef stock
2 (12-inch)

flour tortillas

2 (12-inch) flour tortillas
3 cups

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided

3 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided

4 Steps to complete

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

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

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

Serve Shredded Beef Quesadillas and enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

4 Hours, 25 Min
Ingredients :

9

INGREDIENTS:

1½ lbs. chuck beef roast, trimmed, large chunks
½ medium white onion
2 garlic cloves, peeled, slightly smashed
2 dry bay leaves
1½ tsp. Kosher salt
1 tsp. ground black pepper
½ cup beef stock
2 (12-inch) flour tortillas
3 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided

DIRECTIONS:

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. 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. 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. Serve Shredded Beef Quesadillas and enjoy!

Shredded Beef Quesadillas

Notes: