Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Pot Roast Quesadillas

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Pot Roast Quesadillas

Article excerpt

PG Tested

Pot roast tastes great with mashed potatoes or buttered noodles, but boy oh boy, do the leftovers also make a terrific filling for quesadillas. Big and beefy, with hardly any work required to throw them together, they're the perfect weeknight meal for families on the go.

Some cooks like to (slightly) oil the pan or butter the tortillas to achieve a nice brown crust, but I always start with a dry pan. If the thought of flipping an entire tortilla makes you nervous, you can always use larger tortillas and fold the quesadilla in half once the cheese melts, sandwiching the filling. The quesadilla will be thicker, but just as delicious.

1 teaspoons Dijon-style mustard

1 teaspoons horseradish

1/3 cup mayonnaise

8 fajita-size flour tortillas

2 cups shredded pot roast

cup chopped tomatoes

4 green onions, sliced thin

1 cup shredded Monterey Jack cheese

Preheat a nonstick skillet or griddle over medium heat. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.