Ex- Big Brother Naija house mate, Miyonse this beautiful Monday brought Shredded Beef Quesadillas from the kitchen to our dinning. He said Its a traditional meal from mexico of which he loves so much.
- Prep Time: 5 mins
- Cook Time: 3 mins
- Total Time: 8 minutes
- Category: Beef Quesadilla recipe
- Cuisine: Mexican
Ingredient
1 cup shredded beef- I used my Crock Pot Shredded Beef recipe- 1 tablespoon diced pickled jalapenos
- 1 cup shredded cheddar, Mexican Blend or Pepper Jack Cheese
- 1/4 cup of sour cream + more for serving
- 2 tablespoons butter
- 6 flour taco size tortillas
- salsa
instructions
- Make the Crock Pot Shredded Beef recipe if you would like.
- Mix 1 cup of the shredded beef with the jalapenos, the cheese and 1/4 cup sour cream.
- Spread 1/4 cup of the mixture over each tortilla in an even layer.
- Melt 1/2 tablespoon of butter in a skillet.
- Place filled tortilla down into the hot skillet. Cook about 1 minute and fold in half. Cook until heated and cheese is melted, flipping as needed.
- Cut into thirds to serve.
- Serve with sour cream, salsa or tomatillo salsa.
- Make the Crock Pot Shredded Beef recipe if you would like.
- Mix 1 cup of the shredded beef with the jalapenos, the cheese and 1/4 cup sour cream.
- Spread 1/4 cup of the mixture over each tortilla in an even layer.
- Melt 1/2 tablespoon of butter in a skillet.
- Place filled tortilla down into the hot skillet.
SHREDDED BEEF QUESADILLAS RECIPE
This Shredded Beef Quesadillas recipe is made using a Crock Pot Shredded Beef recipe I made over the weekend, but you can use any shredded beef you might have on hand.
”I love Mexican food and eat Quesadillas all the time. I eat chicken Quesadillas at least every other week and for a quick snack I will make an easy cheese Quesadilla in the microwave”. Miyonse said.
On Sunday, I picked up a very nice bottom round roast on sale and decided I was going to cook it in the crock pot with some homemade mojo marinade. And although I think Quesadillas are a traditional Mexican food the mojo marinade is a traditional Cuban marinade that I love to use when cooking pulled pork or beef in the crock pot.
If you have ever tried the bottled mojo marinade available in the grocery store and decided it wasn’t for you then you should try the homemade mojo recipe before you give up on mojo altogether. The store-bought mojo marinade tastes nothing like homemade mojo marinade.
- 1 cup shredded beef- I used my Crock Pot Shredded Beef recipe
- 1 tablespoon diced pickled jalapenos
- 1 cup shredded cheddar, Mexican Blend or Pepper Jack Cheese
- 1/4 cup of sour cream + more for serving
- 2 tablespoons butter
- 6 flour taco size tortillas
- salsa
- Make the Crock Pot Shredded Beef recipe if you would like.
- Mix 1 cup of the shredded beef with the jalapenos, the cheese and 1/4 cup sour cream.
- Spread 1/4 cup of the mixture over each tortilla in an even layer.
- Melt 1/2 tablespoon of butter in a skillet.
- Place filled tortilla down into the hot skillet. Cook about 1 minute and fold in half. Cook until heated and cheese is melted, flipping as needed.
- Cut into thirds to serve.
- Serve with sour cream, salsa or homemade tomatillo salsa.
In case you want to make Beef and Cheddar Casserole…….
Ingredients
Directions
Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.
