Braised beef and veggie quesadillas

Quesadillas can usually be thrown together quick and simple. In the hotter months I’m always down for a grilled meat and veggie quesadilla and I have made so many versions of this crispy cheesy meal I couldn’t even list them all! But if you really want to up your quesadilla game, and turn this simple dish into a meal you can serve on a cold winters day, then take the time and slow braise your beef. It brings a richness that you just can’t beat.

Even my Harley bear was waiting by the oven in the hopes for a taste!

Print

Braised beef and veggie quesadilla

Slow braised beef, mixed with fresh veggies

Course Appetizer, Main Course

Cuisine Mexican

Keyword Casual dining, Dinners, Quesadilla

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 10 quesadillas

Equipment

• dutch oven

Ingredients

Braised beef roast

• 4-5 pound chuck roast
• 1 tbsp canola oil
• 1 med white onion thick slice
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1 1/2 tsp chili powder
• 4 ounces tomato sauce
• 1 cup beef stock
• 1 tbsp * sofrito home made or store bought
• salt and pepper to taste

Quesadilla

• 10 10" flour tortillas
• 4 cups shredded mexican cheese blen
• 1 sm yellow squash diced
• 1 sm zucchini diced
• 1 med red bell pepper sliced
• 1 med red onion sliced
• 1 tbsp olive oil
• salt pepper to taste
• 4 tbsp butter

Optional ingredients

• pickled jalapeños
• mexican crema
• avocado
• salsa

Instructions

Braised beef

• Pre-heat oven to 350 degreese.

  In a dutch oven or a heavy oven proof pot, heat canola oil on medium high heat. Season beef with salt and pepper and sear 3-4 minutes per side.

  Remove roast from pot, reduce heat to medium and add sliced white onion, cumin, oregano, chili powder and cook 4-5 minutes. Add tomato sauce and sofrito and stir. Put the beef back into the pot and add beef stock and bay leaves and bring to a boil.

  Cover and place into preheated oven for 2 1/2 hours. Then reduce to 300 degrees and continue cooking for another 1/2 hour 45 minutes.

  Remove from oven and set aside while you get the quesadilla ingredients ready.
  

Quesadilla

• Heat olive oil over medium heat, saute veggies adding salt and pepper to taste. Do not overcook, leaving some crunch to the veggies. Set aside

  Begin to assemble

  Lay your tortilla flat, sprinkle with cheese, add shredded beef, veggies, pickled jalapenos (optional)

  Fold in half

  Melt butter onto a large non stick pan or griddle over medium heat and cook quesadillas until golden brown on both sides and cheese is melted.

  Remove from heat and cut into quarters, garnish with your favorites!
  

Notes