Short Rib Quesadilla
- 🥩 1 pound cooked short rib meat, shredded
- 🧀 2 cups shredded Monterey Jack cheese
- 🌿 1/4 cup chopped fresh cilantro
- 🌶️ 1 jalapeño, thinly sliced (optional)
- 🌮 4 large flour tortillas
- 🧈 2 tablespoons butter
- 🧂 Salt and freshly ground black pepper, to taste
- 🍅 Salsa, for serving
- 🥑 Guacamole, for serving
- 🍋 Lime wedges, for serving
A Short Rib Quesadilla combines tender, flavorful short rib meat with melted cheese, all encased in a crispy tortilla.
Ingredients
🥩 1 pound cooked short rib meat, shredded
🧀 2 cups shredded Monterey Jack cheese
🌿 1/4 cup chopped fresh cilantro
🌶️ 1 jalapeño, thinly sliced (optional)
🌮 4 large flour tortillas
🧈 2 tablespoons butter
🧂 Salt and freshly ground black pepper, to taste
🍅 Salsa, for serving
🥑 Guacamole, for serving
🍋 Lime wedges, for serving
Equipment
• Skillet or griddle
• Spatula
• Knife and cutting board
Prep Time
10 minutes
Cook Time
15 minutes
Calories & Macros (per serving)
• Calories: 600
• Protein: 35g
• Carbohydrates: 40g
• Fat: 35g
Instructions
1. Prepare the Filling
o In a bowl, combine the shredded short rib meat with chopped fresh cilantro.
o Season with salt and freshly ground black pepper to taste.
2. Assemble the Quesadillas
o Lay out the flour tortillas on a clean surface.
o On one half of each tortilla, sprinkle a layer of shredded Monterey Jack cheese.
o Add a portion of the short rib mixture over the cheese.
o If using, place a few thin slices of jalapeño on top.
o Sprinkle another layer of cheese over the meat.
o Fold the other half of the tortilla over to enclose the filling, forming a half-moon shape.
3. Cook the Quesadillas
o Heat a skillet or griddle over medium heat and add a small amount of butter.
o Place the assembled quesadilla in the skillet.
o Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
o Repeat with the remaining quesadillas, adding more butter as needed.
4. Serve
o Remove the quesadillas from the skillet and let them rest for a minute.
o Cut each quesadilla into wedges.
o Serve with salsa, guacamole, and lime wedges on the side.
Cooking and Serving Tips
• Variations: Add sautéed onions or bell peppers to the filling for extra flavor.
• Serving Suggestions: Pair with a side salad or rice and beans for a complete meal.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to maintain crispiness.
Enjoy your flavorful Short Rib Quesadilla!
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