Description
A delicious twist on classic pot roast, combining tender beef, gooey cheese, and vibrant veggies in crispy tortillas.
Ingredients
Scale
- 2 large flour tortillas
- 1 tablespoon butter
- 2 cups shredded Mississippi pot roast
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup sliced bell peppers
- 1/2 cup sliced onions
- Sour cream (for serving)
- Fresh cilantro (for garnish)
Instructions
- Heat a skillet over medium heat and melt 1 tablespoon of butter.
- Place one tortilla in the skillet and layer half of the shredded pot roast, a handful of shredded cheese, and some sliced peppers and onions on one half.
- Fold the tortilla over to cover the filling and cook until golden brown, about 3 to 4 minutes. Flip and cook the other side for an additional 3 to 4 minutes.
- Repeat with the second tortilla and the remaining ingredients. Remove from skillet and let cool slightly before cutting into wedges. Serve warm with sour cream and cilantro.
Notes
Use large flour tortillas for a better wrap. Experiment with different cheeses for varied flavor. Ensure even cooking by adjusting times for thicker tortillas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg