Crispy Slow-Cooked Beef Quesadillas
Prep time : 20 minutes | Cook time: 5-6 hours | Makes 4 servings
Are they tacos? Are they quesadillas? Who cares—they’re delicious! What started as simple beef tacos turned into crispy, cheesy perfection, and honestly, I’m not mad about it. Juicy, flavourful beef, garlicky guacamole, and that golden, crispy shell… no need for a bunch of extra toppings, just pure, simple goodness. The perfect weeknight dinner that’ll impress!
WHAT YOU’LL NEED
1 kg beef chuck
2 tbsp taco seasoning
Salt & pepper, to taste
Olive oil
½ cup water
2 ripe avocados
1 lime, juiced
2 garlic cloves, minced
Handful of fresh cilantro, chopped
1 red onion, thinly sliced
Small tortilla wraps
Cheese of your choice (I used cheddar & mozzarella—whatever’s on hand works!)
INSTRUCTIONS
Rub the beef chuck with olive oil, taco seasoning, salt, and pepper, making sure it’s well coated.
In a Dutch oven over medium-high heat, sear all sides until golden brown and a nice crust forms.
Add about ½ cup of water to the pot, cover it, and let it cook in the oven at 350°F (175°C) for about 5-6 hours, turning halfway through. The meat is done when it easily falls apart with a fork. If using a slow cooker, set it on low for about 8 hours.
While the beef is cooking, mash together the avocados, lime juice, minced garlic, salt, and a handful of chopped cilantro to make the guacamole.
Once the beef is done, heat a pan with a bit of olive oil or some of the leftover beef drippings.
Place a tortilla in the pan and add a thin layer of cheese on one side, followed by an even layer of shredded beef, then another sprinkle of cheese. Fold in half.
Let it cook until the tortilla is crispy and golden brown and the cheese has melted.
Remove from the heat, open it up, and add a spoonful of guacamole and some thinly sliced red onion.
Fold it back together, serve warm, and enjoy!
