Introduction

Mississippi Pot Roast Quesadillas combine tender, flavorful slow-cooked beef with melty cheese inside a crispy tortilla. This fusion dish is perfect for a comforting meal that’s easy to prepare and sure to satisfy.

A white plate holds six folded quesadillas arranged in a slightly overlapping circle, each quesadilla showing a warm golden-brown toasted tortilla with visible spots of crispness. Inside, there is shredded, dark brown beef peeking out slightly from between the tortilla layers, which appear soft yet toasted. The quesadillas are garnished with small, white diced onions and sprinkled fresh green cilantro leaves on top. Three bright yellow pepperoncini peppers rest on the plate around the quesadillas. Surrounding the plate, there are small white bowls filled with chopped green herbs, white diced onions, and more yellow pepperoncini peppers. The background is a white marbled texture and a bunch of fresh cilantro sits on a dark speckled tray nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 pound beef chuck roast
1-2 tablespoons avocado oil
1 large sweet onion, sliced
3 cloves garlic, minced
1 ounce packet ranch dressing mix
1 ounce packet au jus gravy mix
1 cup sliced pepperoncini peppers (or 10 whole peppers plus 1/4 cup juice from jar)
6 tablespoons unsalted butter
Butter slices or avocado oil, for coating the skillet
6 soft flour tortillas (such as Mission Soft Taco Flour Tortillas)
10 oz cheese (queso fresco, Oaxaca, cotija, or mozzarella are great options)
Cilantro and diced onions for garnish (optional)

Instructions

Step 1: Heat a cast iron skillet over medium-high heat and add avocado oil. Sear the roast for 5-8 minutes on each side until browned with a crisp crust. Transfer the roast to the bottom of a slow cooker.
Step 2: Surround the roast with sliced onions, then sprinkle ranch dressing mix and au jus gravy mix over everything. Top with butter slices, pepperoncini peppers and their juice, and minced garlic.
Step 3: Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours, until the meat is very tender and falls apart easily.
Step 4: Remove the roast to a baking tray or chopping board and shred with two forks. Return the shredded meat to the slow cooker and stir into the sauce.
Step 5: Heat a clean skillet over medium heat and add a thin slice of butter to coat the inside.
Step 6: Place one flour tortilla in the skillet, sprinkle some cheese, add a scoop of shredded pot roast, then top with more cheese.
Step 7: Fold the tortilla in half and press lightly. Cook until the bottom is golden and then flip to toast the other side until the cheese melts. Adjust heat if the tortilla cooks too quickly.
Step 8: Transfer the quesadilla to a cutting board and cut in half. Repeat with the remaining tortillas and filling.
Step 9: Garnish with fresh cilantro or diced onions if desired, and serve with gravy from the slow cooker or sour cream on the side. Enjoy!

Tips & Variations

Use a mix of cheeses like mozzarella and cotija for extra flavor and meltiness.
If you don’t have a slow cooker, braise the roast in a covered pot at 325°F (165°C) for 3-4 hours until tender.
Add jalapeños or hot sauce for a spicy kick.
For a crispier quesadilla, press it with a spatula while cooking.

Storage

Store leftover shredded pot roast and quesadillas separately in airtight containers in the refrigerator for up to 3-4 days. Reheat quesadillas in a skillet over medium heat to keep them crispy, and warm the roast mixture gently in the microwave or on the stovetop.

How to Serve

The image shows a white plate full of folded quesadillas, each cut into triangle shapes. The outer layer of the quesadillas is golden and slightly crispy with a soft texture visible along the edges. Inside, there is a thick layer of shredded dark brown beef and melted white cheese peeking out. The quesadillas are sprinkled with small white onion pieces and fresh green cilantro leaves. At the back of the plate, there are two whole yellow-green pepperoncini peppers. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of beef for this recipe?

Yes, you can use brisket or shoulder roast as substitutes, but adjust cooking times to ensure the meat becomes tender enough to shred easily.

What can I serve with these quesadillas?

They pair well with a simple side salad, guacamole, salsa, or a dollop of sour cream to complement the rich flavors.