Mississippi Pot Roast Quesadillas
These Mississippi Pot Roast Quesadillas are a delicious and quick way to use up leftovers, featuring cheesy tortillas packed with shredded pot roast and tangy pepperoncini.
Ingredients
For the Quesadillas
- 2-3 cups Shredded Mississippi pot roast Use leftovers or prepare fresh for this recipe.
- 4 pieces Flour tortillas (burrito size) Burrito size is easiest for sealing.
- 2 cups Cheese (Monterey Jack, cheddar, or a mix) Choose cheese that melts well.
- 1/2 cup Chopped pepperoncini peppers Optional but highly recommended for flavor.
- 1 tablespoon Roast juices Add only if the meat is dry.
- 1-2 tablespoons Butter or oil For crisping the tortillas.
Instructions
Preparation
- Preheat a skillet over medium heat and add butter or oil.
- In a tortilla, layer shredded pot roast, cheese, pepperoncini, and a spoonful of roast juices.
- Fold the tortilla in half and place it in the preheated skillet.
- Cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.
- Remove from the skillet and let sit for a minute before slicing.
Notes
These quesadillas are forgiving and can be customized with your favorite cheese or add-ins like caramelized onions or sautéed mushrooms. They are best served with a side of roasted potatoes or a simple salad.