Shredded Beef and Blue Cheese Quesadillas
Courtesy of The Beef Checkoff
Servings: 16
Prep Time: 15 Min.
Cook Time: 40 Min.
Prep Time: 15 Min.
Cook Time: 40 Min.
What you need:
* 1 pkg. (about 17-oz.) fully-cooked boneless beef pot roast in gravy or au jus
* 8 cherry tomatoes, cut in half
* 16 (1/4-in. thick) slices yellow tomatoes (4 small)
* 16 (1/4-in. thick) slices tomatillo (4 medium)
* 2 Tbsp. olive oil
* 1-1/2 tsp. salt
* 4 large flour tortillas (11 to 12-in. diameter)
* 1/2 c. shredded Chihuahua or monterey jack cheese
* 1/2 c. crumbled blue cheese
* 8 cherry tomatoes, cut in half
* 16 (1/4-in. thick) slices yellow tomatoes (4 small)
* 16 (1/4-in. thick) slices tomatillo (4 medium)
* 2 Tbsp. olive oil
* 1-1/2 tsp. salt
* 4 large flour tortillas (11 to 12-in. diameter)
* 1/2 c. shredded Chihuahua or monterey jack cheese
* 1/2 c. crumbled blue cheese
What to do:
1. Preheat oven to 400°F. Place tomatoes and tomatillos on rimmed baking sheet sprayed with nonstick cooking spray. Drizzle with oil; sprinkle with salt. Roast in 400°F oven 25-30 min. or until juices have evaporated and skins are blistered; set aside.
2. Meanwhile, cut 32 rounds from tortillas with 2-1/2-in. diameter cookie cutter; set aside. Combine cheeses in small bowl; set aside.
3. Heat pot roast in microwave oven according to pkg. directions; cool slightly. Remove from gravy; discard gravy or reserve for another use. Shred pot roast with two forks; set aside.
4. Place 16 tortillas rounds on rimmed baking sheet sprayed with nonstick cooking spray. Top each evenly with cheese mixture and shredded beef. Cover with remaining tortilla rounds. Spray tortilla tops with nonstick cooking spray. Bake in 400°F oven about 10 min. or until cheese is melted and tortillas are lightly browned, turning halfway through cooking time.
5. Top each quesadilla with 1 tomatillo slice, yellow tomato slice and cherry tomato half. Serve immediately.
* Recipe Courtesy of The Beef Checkoff
2. Meanwhile, cut 32 rounds from tortillas with 2-1/2-in. diameter cookie cutter; set aside. Combine cheeses in small bowl; set aside.
3. Heat pot roast in microwave oven according to pkg. directions; cool slightly. Remove from gravy; discard gravy or reserve for another use. Shred pot roast with two forks; set aside.
4. Place 16 tortillas rounds on rimmed baking sheet sprayed with nonstick cooking spray. Top each evenly with cheese mixture and shredded beef. Cover with remaining tortilla rounds. Spray tortilla tops with nonstick cooking spray. Bake in 400°F oven about 10 min. or until cheese is melted and tortillas are lightly browned, turning halfway through cooking time.
5. Top each quesadilla with 1 tomatillo slice, yellow tomato slice and cherry tomato half. Serve immediately.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 134; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 14mg; Total Carbs: 13g; Fiber: 2g; Protein: 6g; Sodium: 524mg;