Quesadilla is an absolutely gorgeous and simply sinful Mexican food, which can be prepared with a variety of meats, vegetables and cheese. Mexican quesadilla is a very delicious food, which is filling enough to be served as a main meal. So, if you are planning to cook authentic Mexican food for your guests, you can definitely prepare shredded beef quesadilla. And the best thing about this recipe is that you can prepare part of it ahead of time to allot enough time to your guests and prepare the quesadillas later.
Difficulty level: Easy
Yields per recipe: 2
Preparation time: 30-40 minutes
Cooking time: 3-4 hours
1 large skillet
1 Dutch oven
1 stirring spoon
1 shallow dish
1 spider strainer
1 sauté pan
1 large tong
1 cup of shredded roast beef
1 red bell pepper (cored, deseeded and chopped)
1 cup of shredded Monterey Jack cheese
1/3rd cup of frozen corn kernels, thawed
½ large onion, diced
1-2 tablespoons of canola or vegetable oil
A handful of finely chopped fresh cilantro
½ teaspoon of minced garlic
4 10-inch flour tortillas
½ cup of canned black beans, drained and rinsed
½ teaspoon of cayenne pepper powder
1 teaspoon of salt
A pinch of freshly ground black pepper
½ teaspoon of garlic powder
1 cup of chunky salsa
2 tablespoons of fresh lemon juice
1/3rd teaspoon of ground cumin
Sour cream, for serving
A handful of fresh cilantro, for serving
Freshly prepared guacamole, for serving
For the Beef Pot Roast
1 lb. of lean chuck roast or bottom roast
½ teaspoon of ground coriander
½ teaspoon of ground cumin
3-4 tablespoons of canola or vegetable oil
1/3rd teaspoon of onion powder
½ teaspoon of paprika
2-3 large cloves of garlic, smashed
1/5th teaspoon of garlic powder
7 oz. of diced tomatoes
A handful of fresh cilantro
4 oz. can of green chilies
1/4th teaspoon of chili powder
1 teaspoon of sea salt
2/3rd cup of low-sodium beef broth
½ teaspoon of dried oregano
1/4th teaspoon of freshly ground black pepper
Method of Preparation
1. To make the quesadillas, you will first have to prepare the beef pot roast. For that, take the chunk of beef and rinse it carefully under water so that it becomes completely free of any impurities. Then pat-dry the piece of meat with paper towels and then set it aside in a shallow dish.
Now take a Dutch oven and place it on the hob. Light up the flame and set it on medium high. Grease the Dutch oven with 3-4 tablespoons of canola or vegetable oil and then let it heat up. While the oil is heating up, sprinkle generous amounts of sea salt and freshly ground black pepper over the meat. Rub the seasonings over the beef and then flip it to season the other side as well.
2. Season the other side of the meat in the same process and then place it in the Dutch oven to sear it on both sides. Sear the piece of meat for 5-6 minutes on one side and then flip it to sear the other side. But make sure that you don’t flip or disturb the meat while searing it.
Once the chuck roast is seared on both sides, sprinkle the ground coriander, paprika, ground cumin, a pinch of salt, onion powder, garlic powder, dried oregano and chili powder over the piece of meat. Then put the diced tomatoes, green chilies and the fresh coriander into the Dutch oven.
3. After that, take the cloves of garlic and smash them with the back of your knife. Peel off their skins and then put them into the Dutch oven. Finally, pour the beef broth all over the meat and then cover up the Dutch oven with a lid.
Now turn down the heat to medium low and roast the beef for 2-3 hours or until the meat starts falling apart. Check the meat occasionally and add more beef broth if it looks dry. Once the meat is completely cooked, take it out of the Dutch oven with a large tong or two large forks. Place the beef on a plate and let it cool down. Once the beef cools down, slice it thinly and then shred the slices until you get 1 cup worth of shredded beef.
4. Once you are ready with the meat, remove the frozen corn kernels from the refrigerator and let them thaw at room temperature for 20-30 minutes. Once done, take a saucepan or pot and place it on the stove. Fill up the saucepan with 3-4 cups of water and then light up the flame to set it on medium high.
Wait for the water to come to a boil. Once the water starts boiling, dump-in the thawed corn kernels and boil them for 4-5 minutes or until they start floating at the surface of the water. Now take a skillet and place it on the stove. Light up the flame and set it on medium. Grease the skillet with oil and then let the oil heat up.
5. Once the oil in the skillet heats up, throw-in the diced onions and sauté them for 1-2 minutes. Next, add the minced garlic and sauté it for another 1-2 minutes or until it turns aromatic. Once done, throw-in the diced bell pepper. Sauté the bell pepper for 3-4 minutes or until it starts to soften up.
While the bell pepper is sautéing, strain out the boiling corn kernels and put them in a bowl. Then take the canned black beans and drain off any liquid from the can. Then put the black beans into a colander and rinse them thoroughly under water. Once done, add the boiled corn kernels and the rinsed black beans to the other vegetables in the skillet.
6. Then add the ground cumin, cayenne pepper powder, salt, freshly ground black pepper and the garlic powder to the vegetable filling mixture. Stir to combine the spices and the seasonings with the mixture and then add-in the chunky salsa.
Stir and cook the mixture for 3-4 minutes and then squeeze 2 tablespoons worth of fresh lemon juice over the mixture. Finally, add-in a handful of finely chopped fresh cilantro and let the mixture cook for another 1 minute.
7. While the mixture is cooking, wrap up the tortillas in an aluminum foil and pop them into the microwave to microwave them on high for 2 minutes. Once the tortillas are warmed up, take them out of the microwave and take out one tortilla from the batch. Now take a sauté pan and place it on the stove.
Light up the flame and then put one of the warmed up tortillas in it. Then spread ½ of the vegetable mixture over the tortilla. Top that off with ½ cup of shredded beef and ½ cup of shredded Monterey jack cheese. Once the entire tortilla is covered with the filling, place another warmed up tortilla over the filling and then press down the quesadilla with a flexible flathead spatula.
8. Cook the quesadilla for 1-2 minutes or until it develops brown blisters. Then flip the quesadilla carefully and cook it for another 1 minute while pressing it down occasionally. Once done, slowly remove the quesadilla from the sauté pan and place it on a plate.
Continue making the other quesadilla with the rest of the shredded beef, vegetable filling mixture and the shredded cheese and then cut the quesadilla into 6-8 wedges, just like a pizza. Finally, serve the quesadillas with sour cream, fresh guacamole and a handful of fresh cilantro.