Roast Beef Quesadillas with Goat Cheese

>> Tuesday, April 6, 2010

Recipe by Food Connection

1 pound beef stew, cubes
sea salt and freshly cracked pepper
2 tablespoons EVOO (extra virgin olive oil)
1 tablespoon balsamic vinegar
1 teaspoon garlic/ginger paste
3 red potatoes, cut into quarter
2 carrots, cut in chunks
4-5 baby bella mushrooms (crimini), cut into half
3/4-1/2 cups vegetable broth
flour tortillas
goat cheese
guacamole for garnish (click link for the recipe)
salsa of your choice for garnish

Preheat the oven to 375 degrees.  Season the beef with sea salt and freshly cracked pepper.  Heat oil in a large deep skillet (make sure it is oven-safe) or Dutch oven, add the beef stew and cook until they are browned.  Add balsamic vinegar, garlic/ginger paste, potatoes, carrots, mushrooms, and vegetable broth, cover, and transfer the skillet to the oven.  Cook for 3-4 hours until they are tendered. When the meat is done and vegetables have cooled, shred the roast with a fork and cut the vegetables in small pieces so the quesadilla is not too thick.  To assemble, heat the dry skillet over medium and lay one tortilla flat and lightly moisten outside the edge with water.  Spread about 1/2 of the shredded beef onto the tortilla and sprinkle cooked vegetables over beef and goat cheese.  Fold tortilla in half and press down with a spatula to seal the tortilla.  Flip over quesadilla over after 1-2 minutes or until lightly golden brown and cook on the other side for another 1-2 minutes or until lightly golden brown.  Cut quesadilla into wedges.  Repeat with the remaining tortillas.  Serve with guacamole and salsa.  Enjoy!


Post a Comment

  © Blogger template Simple n' Sweet by 2009

Back to TOP