Description
A crispy, cheesy twist on a Southern favorite. These Mississippi Pot Roast Quesadillas are made with slow-cooked beef, melted cheese, and toasted tortillas for an easy, flavorful meal or snack. Perfect for using up leftovers or serving fresh.
Ingredients
3–4 pounds beef chuck roast
1–2 tablespoons avocado oil
1 large sweet onion, sliced
3 garlic cloves, minced
1 ounce packet ranch dressing mix
1 ounce packet au jus gravy mix
1 cup sliced pepperoncini peppers or 10 whole peppers
1/4 cup juice from the pepperoncini jar
6 tablespoons unsalted butter
6 soft flour tortillas (taco size)
10 oz cheese (Oaxaca, mozzarella, queso fresco, or cotija)
Butter or avocado oil for skillet
Optional: diced onions, chopped cilantro
Optional dips: sour cream, leftover gravy, or salsa
Instructions
1. Heat a skillet over medium-high heat and sear roast in avocado oil for 5 to 8 minutes per side.
2. Transfer the roast to a slow cooker. Add sliced onion, garlic, ranch and au jus seasoning, pepperoncini, their juice, and butter.
3. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until fork-tender.
4. Shred the meat with forks and return it to the juices in the slow cooker. Stir to combine.
5. To make quesadillas, heat a clean skillet and add butter or oil.
6. Place a tortilla in the skillet. Add cheese to one half, then a scoop of shredded meat, and a little more cheese.
7. Fold the tortilla in half and press gently. Toast for 1 to 2 minutes per side until golden brown.
8. Let rest for one minute, then cut and serve. Repeat with remaining tortillas.
Notes
Use leftovers or make the pot roast fresh.
Swap in corn tortillas for a gluten-free option.
Monterey Jack, cheddar, or pepper jack are great substitutions.
Add jalapeños or hot sauce for extra heat.
Reheat leftovers in a skillet or air fryer for best results.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker, Skillet
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg