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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Barbacoa Quesadillas

[heart_this] · Jul 3, 2015 · 14 Comments

Barbacoa Quesadillas

Tender and tasty beef barbacoa sandwiched between toasted tortillas with fresh pico de gallo and plenty of melted cheese!

The other day I was craving some tender slowly braised beef barbacoa and since it’s so easy to make in the slow cooker I whipped up a batch and used it to make these tasty barbacoa quesadillas! Beef barbacoa is packed with flavour and although it’s great enjoyed simply in tacos with onions and cilantro you can’t argue against using it in some cheesy quesadillas! There is just something about biting into those crispy toasted tortillas filled with the tasty barbacoa and loads of ooey gooey melted cheese that is so irresistibly delicious! I like to keep these quesadillas nice and simple to allow the flavours of the barbacoa to shine through so a fresh pico de gallo is perfect in them.

Barbacoa Quesadillas
Barbacoa Quesadillas
Barbacoa Quesadillas
Barbacoa Quesadillas

Barbacoa Quesadillas
Barbacoa Quesadillas

Barbacoa Quesadillas

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 2

Tender and tasty beef barbacoa sandwiched between toasted tortillas with fresh pico de gallo and plenty of melted cheese!

ingredients
  • 2 (8 inch) tortillas (corn tortillas for gluten free)
  • 1/4 cup cheddar cheese, shredded
  • 1/4 cup monterey jack cheese, shredded
  • 1/4 cup beef barbacoa or Mexican shredded beef
  • 1/4 cup pico de gallo
directions
  1. Heat a pan over medium heat, place one tortilla in the pan, sprinkle half of the cheese followed by the beef barbacoa, pico de gallo, the remaining cheese and remaining tortilla.
  2. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
Nutrition Facts: Calories 292, Fat 15g (Saturated 7.9g, Trans 0), Cholesterol 60mg, Sodium 838mg, Carbs 17.2g (Fiber 1.9g, Sugars 3.3g), Protein 19.7g

Nutrition by: Nutritional facts powered by Edamam
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6 Ingredients, Appetizer, Beef, Crockpot, Food, Gluten-free, Main Course, Mexican, Quesadilla, Recipe, Slow Cooker, Texmex

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Reader Interactions

Comments

  1. Helene Peloquin says

    July 3, 2015 at 2:12 pm

    This looks so tasty Kevin!

    Reply
  2. marla {Family Fresh Cooking} says

    July 3, 2015 at 3:39 pm

    Totally making this recipe over the weekend!

    Reply
  3. Maria says

    July 3, 2015 at 4:12 pm

    My boys would gobble this up!

    Reply
  4. Heather Christo says

    July 3, 2015 at 6:55 pm

    looks incredible- especially the meat!

    Reply
  5. LuisaCA says

    July 3, 2015 at 8:20 pm

    I've made your Barbacoa recipe twice now and do love it! Great make-ahead for hot days. First time I used 1 chipotle, next time 1.5, which is perfect for our tastes.
    Thanks for the new ideas to keep using it .

    Reply
  6. Unknown says

    July 4, 2015 at 4:16 pm

    This looks delicious! It actually looks light and fresh even with the meat on there. It doesn't just look greasy and heavy like some quesadillas can look like once they've sat for a few minutes.

    http://aneducationindomestication.com

    Reply
  7. Jenn says

    July 4, 2015 at 9:51 pm

    This sounds incredible!

    Reply
  8. Mesaj says

    July 5, 2015 at 1:35 pm

    Thank You I am.

    Reply
  9. Gaby says

    July 6, 2015 at 10:25 pm

    Cheese quesadillas used to be one of my favorites growing up…looks even better all jazzed up!!

    Reply
  10. Marcelle says

    July 13, 2015 at 4:59 am

    This recipe is genius! Putting it on my menu for the week! Yum!
    http://www.alittlefishinthekitchen.com

    Reply
  11. bev @ bev cooks says

    July 22, 2015 at 1:46 pm

    SERIOUSLY. Good heavens, yes.

    Reply
  12. Martin Hannigan says

    October 29, 2021 at 5:48 pm

    How do you flip the Q without all the filling falling out?

    Reply
    • kevin says

      November 1, 2021 at 9:46 am

      I use a plate to flip the quesadillas! Place a plate on top of the quesadilla in the pan, hold the plate and flip the pan over so that the quesadilla is now on the plate before sliding it back into the pan with the uncooked side down. Enjoy!

      Reply
  13. Marcia Panebianco says

    October 29, 2021 at 7:37 pm

    Hi Kevin!

    Big fan of your innovative and super-yummy recipes.
    Something serious however: In US, it is now required to list the potassium content of foods. This is a great help to me and others who have life threatening disorders for which they must know the actual potassium content of their food, in order to to consume either enough or not too much of this vital nutrient. Please will you add this to your recipes?

    Many thanks for all you do!
    Marcy

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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