Quesadillas

Awhile ago I took advantage of a 2 for 1 roast sale. One roast became our Sunday dinner, and the other roast was used to try out a new recipe for chimichanga meat. I tossed the meat in the crock pot with the ingredients and enjoyed the delicious aroma of Mexican meat cooking all day long. Then when the meat was falling apart and able to shred with a fork, I tasted some and was shocked to find there was no flavor. at. all. Apparently all the flavor escaped with the delicious vapors I'd been smelling all day and there was nothing left behind to flavor the meat. So in an effort to save this beautiful roast, I put these quesadillas together. It took some convincing to get the girls to try them, (different is scary, you know) but once they did they were hooked. Now this is one of the most requested meals at our house. I add a little more to the meat now, but feel free to add more kick. My family likes mild. I prefer flour tortillas, but you could use corn. Wheat is yummy, too.

Save-the-Roast Quesadillas

Roast, 2-3 lbs.

Oil - I like canola

Tortillas

Cheese - any kind you want, but a Mexican blend is especially good

Beans - black or pinto

Fresh Cilantro, chopped or torn

Optional:

Sour cream

Salsa

Guacamole

Tomatoes

Lettuce

To prepare the roast, season on all sides with pepper, salt, garlic powder, and onion powder. Place in crock pot with two cans of green chillies. Fill one of those cans with salsa and also add to the pot. Slow cook until meat is tender and shreds easily with a fork. This takes all day in my crock pot, but in a crock pot that works better than mine it should only take a few hours.

To prepare the quesadillas, you'll need 2 tortillas per quesadilla. Brush or spray the tortillas lightly with oil on one side. Place the oil side down on a baking sheet. Spread meat over tortilla; sprinkle beans, cheese and cilantro over meat. Cover with the other tortilla, oil side up. Place in oven and bake until crispy but not burnt. Take out and cut with pizza slicer. Garnish with optional toppings and enjoy.