Barbacoa Quesadillas Recipe

Cooking Directions

• STEP 1.Start by preparing the barbacoa meat. Season a beef roast with salt, pepper, cumin, and garlic powder. Place the roast in a slow cooker and add beef broth, chopped onions, minced garlic, and chipotle peppers in adobo sauce. Cook on low for 8-10 hours or until the meat is tender and easily shreds.
• STEP 2.Once the barbacoa meat is cooked, remove it from the slow cooker and shred it using two forks. Set aside.
• STEP 3.Heat a large skillet over medium heat and lightly grease it with cooking spray or oil. Place a tortilla in the skillet and sprinkle shredded cheese on one half of the tortilla. Top the cheese with a generous amount of shredded barbacoa meat. Fold the tortilla in half to create a quesadilla.
• STEP 4.Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted. Repeat this process with the remaining tortillas and filling.
• STEP 5.Once all the quesadillas are cooked, remove them from the skillet and let them cool for a few minutes. Cut each quesadilla into wedges and serve hot with salsa, guacamole, and sour cream.

Cooking Tips

• For extra flavor, marinate the beef roast in the seasoning mixture overnight before cooking.
• If you don't have a slow cooker, you can also cook the barbacoa meat in a Dutch oven or a pressure cooker.
• Feel free to customize your quesadillas by adding additional toppings such as diced tomatoes, sliced jalapenos, or chopped cilantro.

Storage and Serving

• Leftover barbacoa meat can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the quesadillas, place them in a preheated oven at 350°F for about 10 minutes, or until heated through.
• Serve the quesadillas as a main dish with a side of Mexican rice and refried beans, or as an appetizer at your next gathering.