Description
Delightful quesadillas combining the rich flavors of Mississippi pot roast with crispy tortillas and melted cheese. Perfect for family meals or casual gatherings.
Ingredients
Scale
- 2 cups shredded Mississippi pot roast
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced peppers (bell or jalapeño)
- 1/4 cup diced onions
- 1 tablespoon olive oil
- Sour cream for serving
- Salsa for serving
Instructions
- Heat a skillet over medium heat and add olive oil to coat the skillet.
- Place one tortilla in the skillet and layer half of it with 1 cup of shredded pot roast, followed by 1/2 cup of cheese, and sprinkle with diced peppers and onions.
- Top with another tortilla and cook until the bottom is crispy, about 3-4 minutes.
- Carefully flip the quesadilla and cook the other side until crispy and cheese is melted, another 3-4 minutes. Remove and repeat with remaining ingredients.
- Cut quesadillas into wedges and serve hot with sour cream and salsa.
Notes
Don’t overstuff the quesadillas to make flipping easier. Consider adding fresh herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg