Use convenient fully-cooked Pot Roast in this quesadilla topped with tomatillos and roasted tomatoes.
Shredded Beef and Blue Cheese Quesadillas
Shredded Beef and Blue Cheese Quesadillas
INGREDIENTS
- Top round beef fully-cooked boneless beef pot roast in gravy or au jus
- 8 red cherry tomatoes
- 16 slices yellow tomatoes
- 16 slices tomatillos
- 2 tablespoons olive oil
- 1-1/2 teaspoons salt
- 4 large flour tortillas
- 1/2 cup shredded cheese
- 1/2 cup crumbled blue cheese
No. Servings:
16
Cooking time:
1 Hour 5 Mint
INSTRUCTIONS
- Preheat oven to 200°C.
- Place tomatoes and tomatillos on rimmed baking sheet sprayed with nonstick cooking spray. Drizzle with oil; sprinkle with salt. Roast in 200°C oven 25 to 30 minutes or until juices have evaporated and skins are blistered; set aside.
- Meanwhile, cut 32 rounds from tortillas and set aside. Combine cheeses in small bowl; set aside.
- Place 16 tortillas rounds on rimmed baking sheet sprayed with nonstick cooking spray. Top road each evenly with cheese mixture and shredded beef. Cover with remaining tortilla rounds. Spray tortilla tops with nonstick cooking spray. Bake in 200°C oven about 10 minutes or until cheese is melted and tortillas are lightly browned, turning halfway through cooking time.
- Top each quesadilla with 1 tomatillo slice, yellow tomato slice and cherry tomato half. Serve immediately.
Enjoy!
*Courtesy of Beef It’s What’s For Dinner.
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