Slow Cooker Short Rib Quesadillas Recipe
The most amazing, easy, and tasty twist on quesadillas using short ribs!
- 1-2 pounds boneless short ribs
- 1 cup chipotle salsa
- ½ onion sliced
- 2 cups beef stock
- 6 large flour tortillas
- 1 Tablespoon butter
- 3 cups shredded Mozzarella cheese
- cojita cheese optional
In a slow cooker, place meat, salsa, onion and beef stock. Cook on high for 2-3 hours.
Remove meat from slow cooker, shred, and place back in the slow cooker for 30 minutes.
With a slotted spoon, remove meat and onions from the slow cooker and set aside.
In a large skillet over medium heat, melt butter. Place one tortilla in the bottom, then top with 1 cup cheese and 1/3 of the meat mixture and place a second tortilla on top. Cook until cheese starts to melt and the tortilla starts to brown (about 3-4 minutes), and then flip the quesadilla and brown the other side (about 3-4 minutes).
Repeat two more times.
Cut into triangles and serve warm with chipotle aioli.
- We sprinkled ours with cotija cheese, just like the restaurant ? but it would be good with Parmesan or mozzarella on top, too.
Calories: 498kcal | Carbohydrates: 21g | Protein: 39g | Fat: 28g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1112mg | Potassium: 779mg | Fiber: 2g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 2mg | Calcium: 346mg | Iron: 4mg