Description
A delicious fusion of juicy Mississippi pot roast and gooey cheese wrapped in a crispy tortilla.
Ingredients
Scale
- 2 cups cooked shredded Mississippi pot roast
- 1 cup shredded cheese (cheddar or pepper jack)
- 4 large flour tortillas
- 1/2 cup sliced jalapeños (optional)
- 1/4 cup chopped fresh parsley (for garnish)
- Cooking oil or butter for frying
Instructions
- Heat a skillet over medium heat and add a little oil or butter to coat the bottom.
- Place a tortilla in the skillet and layer half of the tortilla with a generous amount of the shredded pot roast and cheese.
- Sprinkle sliced jalapeños on top if you’re seeking a spicy kick.
- Fold the tortilla in half and cook until golden brown and the cheese has melted, about 2-3 minutes per side.
- Remove from skillet and repeat with the remaining tortillas.
- Slice the quesadillas into wedges, garnish with fresh parsley, and serve hot.
Notes
For a vegetarian version, replace the pot roast with sautéed veggies. Experiment with different cheeses for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg