Save-the-Roast Quesadillas
adapted from Melanie over at Cold Cereal for Dinner
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.
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