Pot Roast Quesadilla
Pot Roast Quesadilla
Directions
- 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.
Ingredients
- 4 oz. Bacio® Cheese Shredded, Whole Milk
- 1 oz. cilantro, fresh
- 2 oz. Contigo® Guacamole
- 1 Contigo® Tortilla(s), Flour 10-inch
- 2 oz. Nature's Best Dairy® Sour Cream
- 2 oz. pico de gallo
- 3 oz. salsa, roasted corn
- 4 oz. West Creek® Beef, Pot Roast
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
