Ingredients with Measurements:
- 1 lb beef chuck roast
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 onion, sliced
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Slow cooker
- Skillet
Step-by-step instructions:
a. In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
b. Rub the spice mixture all over the beef chuck roast.
c. Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned.
d. Transfer the beef to a slow cooker and add sliced bell peppers and onion.
e. Cook on low for 8 hours or on high for 4 hours, until the beef is tender and shreds easily.
f. Remove the beef from the slow cooker and shred it with two forks.
g. Heat a skillet over medium heat. Place a tortilla in the skillet and sprinkle with shredded cheese.
h. Add a layer of shredded beef and top with another tortilla.
i. Cook until the cheese is melted and the tortilla is crispy, flipping once.
j. Repeat with remaining tortillas, beef, and cheese.
k. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 4-8 hours
5. Temperature:
Slow cooker: low for 8 hours or high for 4 hours
Skillet: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 489
Fat: 26g
Carbohydrates: 33g
Protein: 31g
Sodium: 1032mg
Sugar: 4g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or flank steak.
- Red and green bell peppers can be substituted with any color of bell peppers or poblano peppers.
- Cheddar cheese can be substituted with any type of shredded cheese.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add black beans or corn to the filling for extra flavor and texture.
Tips and tricks:
- Make sure to sear the beef before adding it to the slow cooker for extra flavor.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas to prevent them from falling apart.
Storage instructions:
- Store leftover shredded beef and cheese in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the shredded beef in the microwave or on the stovetop until heated through.
- Reheat the quesadillas in the oven or on the stovetop until the cheese is melted and the tortilla is crispy.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and guacamole.
- Garnish with chopped tomatoes and sour cream.
Garnishes:
- Chopped cilantro
- Sliced jalapenos
- Chopped tomatoes
- Sour cream
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Black bean salad
- Grilled vegetables
- Chips and salsa
Troubleshooting advice:
- If the quesadillas are falling apart, use less filling and press down gently with a spatula while cooking.
- If the tortilla is burning before the cheese is melted, reduce the heat and cook for a longer time.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Quesadillas originated in Mexico and are a popular street food.
Flavor profiles:
- Spicy, savory, cheesy, and slightly sweet from the bell peppers.
Serving suggestions:
- Serve with a side of salsa and guacamole for dipping.
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Region: Mexican