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–+ servings

Mississippi Pot Roast Quesadillas

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Delightful quesadillas filled with savory, slow-cooked Mississippi pot roast and gooey cheese, perfect for easy weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3-4 pounds beef chuck roast
  • 1-2 tablespoons avocado oil for searing
  • 1 large sweet onion (sliced)
  • 3 cloves garlic (minced)
  • 1 ounce packet ranch dressing mix
  • 1 ounce packet au jus gravy mix
  • 1 cup sliced pepperoncini peppers (or 10 whole peppers, plus 1/4 cup juice from jar)
  • 6 tablespoons unsalted butter slices
For the Quesadillas
  • 6 soft flour tortillas (Mission Soft Taco Flour Tortillas work great)
  • 10 oz cheese (queso fresco, oaxaca, cotija, or mozzarella are excellent options)
  • Cilantro and diced onions for garnish (optional)

Method
 

Preparation
  1. Heat a cast iron skillet over medium-high heat and add avocado oil.
  2. Place the beef chuck roast in the skillet and sear both sides for about 5-8 minutes until a beautiful brown crust forms.
  3. Once seared, transfer the roast to the bottom of a slow cooker.
  4. Surround the roast with sliced onions. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the meat.
  5. Top with butter slices, sliced pepperoncini, juice from the jar, and minced garlic.
Cooking the Roast
  1. Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours until the meat is tender and falls apart easily.
  2. Once cooked, transfer the roast to a baking tray, shred it with two forks, then return the shredded meat to the slow cooker and mix it into the sauce.
Making Quesadillas
  1. In a skillet, add a bit of butter or avocado oil. Place a tortilla in the skillet.
  2. Sprinkle with cheese, add a generous portion of shredded pot roast mixture, and top with more cheese.
  3. Fold the tortilla in half and cook for 2-3 minutes on each side until golden brown and crispy.
Serving
  1. Remove from the skillet, garnish with cilantro and diced onions if desired, and serve immediately.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 2g

Notes

Store leftovers by wrapping them tightly in plastic wrap or placing them in an airtight container. Reheat in a skillet or oven to maintain crispiness.
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