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Pot Roast Quesadilla

By Chef Rich Smice, Performance Foodservice – Thoms Proestler Serves: 1

One product does double duty: use West Creek Pot Roast in a cheesy, delicious quesadilla.

Pot Roast Quesadilla

INGREDIENTS

  • 4 oz. West Creek® Beef, Pot Roast
  • 1 Contigo® Tortilla(s), Flour 10-inch
  • 4 oz. Bacio® Cheese Shredded, Whole Milk
  • 3 oz. salsa, roasted corn
  • 2 oz. pico de gallo
  • 2 oz. Nature's Best Dairy® Sour Cream
  • 2 oz. Contigo® Guacamole
  • 1 oz. cilantro, fresh

INSTRUCTIONS

Heat pot roast in au jus or oven. Butter the tortilla and place on grill. Spread cheese over entire tortilla. Spread salsa over 1/3 of the tortilla. Spread pot roast over 1/2 of the tortilla. Fold tortilla over pot roast. When golden brown, place on cutting board. Cut 3 times for 4 pieces, serve with demi glace. Shingle pieces next to cup, sprinkle with cilantro and serve.