Slow Cooker Short Rib Quesadillas Recipe
The most amazing, easy, and tasty twist on quesadillas using short ribs!
Serving6
Ingredients
- 1-2 pound 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
Equipment
Instructions
- 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.
Notes
- We sprinkled ours with cotija cheese, just like the restaurant, but it would be good with Parmesan or mozzarella on top, too.
When ready to use, spray inside of slow cooker with non-stick cooking spray. Dump ingredients from bag into slow cooker and add 2 cups of beef stock in with the frozen food. Place the lid on top. Cover and cook on LOW heat for 6-8 hours (or HIGH heat for 3-4 hours). Follow the rest of the instructions as written.
Nutrition
Calories: 498 kcal · Carbohydrates: 21 g · Protein: 39 g · Fat: 28 g · Saturated Fat: 14 g · Trans Fat: 1 g · Cholesterol: 116 mg · Sodium: 1112 mg · Potassium: 779 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 645 IU · Vitamin C: 2 mg · Calcium: 346 mg · Iron: 4 mg