Mississippi Pot Roast Quesadillas

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

For the quesadillas:

• Butter slices or avocado oil to coat the skillet
• 6 soft flour tortillas I used Mission Soft Taco Flour Tortillas
• 10 oz cheese queso fresco, oaxaca, cotija, or mozzarella cheese are great options
• Cilantro and diced onions for garnish optional

Instructions

For the quesadillas:

1. To make the quesadillas, heat a clean skillet over medium heat then add a thin slice of butter and coat the inside of the pan.
2. Place a flour tortilla on top, sprinkle some cheese, add a scoop of shredded pot roast, and top with a little extra cheese.
3. Fold the tortilla in half and lightly press it down. Cook just until the bottom tortilla starts to get golden brown then flip it over and toast the other side. It is done when the cheese is melty. If the tortilla is cooking too fast, turn down the heat.
4. Transfer the quesadilla to a cutting board and cut in half. Repeat with the remaining quesadillas.
5. Garnish with fresh cilantro or parsley. Serve with a side of gravy from the slow cooker or sour cream if desired. Enjoy!