Indulge in a delightful fusion of Mexican and American flavors with our mouthwatering Short Rib Quesadilla Recipe. This hearty dish combines tender, slow-cooked short ribs with melted cheese, crispy tortilla, and a symphony of bold flavors that will transport your taste buds to a whole new level. Whether you're hosting a game night, a family dinner, or simply craving a comforting meal, our Short Rib Quesadilla is sure to become a new favorite. Let's dive into this drool-worthy recipe!
Ingredients
- 2 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 (12 oz) bottle of beer (optional, substitute with beef broth if preferred)
- 1 cup beef broth
- 2 bay leaves
- 8 large flour tortillas
- 2 cups shredded Mexican cheese blend
- 2 tbsp unsalted butter
- Fresh cilantro, chopped (for garnish)
- Sour cream and salsa, for serving
Instructions
Slow-Cooking the Short Ribs
Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper on both sides. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 5-7 minutes per side. Remove the short ribs from the pot and set aside.
In the same pot, add the diced onion, garlic, and jalapeño (if using). Cook until softened, about 5 minutes. Stir in the tomato paste, chili powder, cumin, oregano, and smoked paprika. Cook for an additional 1 minute, until fragrant. Pour in the beer (or beef broth) and scrape the bottom of the pot to deglaze, loosening any browned bits.
Return the short ribs to the pot, along with any accumulated juices. Add the beef broth and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the short ribs are tender and easily pull apart with a fork.
Assembling the Quesadillas
Once the short ribs are cooked, remove them from the pot and let them cool slightly. Shred the short ribs using two forks, discarding any bones or large pieces of fat. You should have about 2-3 cups of shredded meat.
In a large skillet, melt 1 tbsp of butter over medium heat. Place one tortilla in the skillet and sprinkle 1/4 cup of shredded cheese evenly over half of the tortilla. Top the cheese with about 1/3 cup of shredded short ribs, spreading it out evenly. Sprinkle another 1/4 cup of cheese over the meat. Fold the tortilla in half to cover the filling.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey. Transfer the quesadilla to a cutting board and let it cool for a minute before slicing it into wedges. Repeat with the remaining tortillas, butter, and filling.
Serving
Garnish the Short Rib Quesadillas with chopped fresh cilantro. Serve them with sour cream and salsa on the side for dipping. Enjoy your delicious, hearty meal with friends and family!
Nutrition Information
| Serving Size | Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Total Carbohydrate | Dietary Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|---|
| 1 quesadilla (1/4 of recipe) | 630 | 34g | 15g | 120mg | 1200mg | 34g | 2g | 2g | 38g |
Note: The nutrition information provided is an estimate and can vary based on the specific brands and ingredients used.
Our Short Rib Quesadilla Recipe is a fantastic way to elevate your quesadilla game, combining the rich, tender flavors of slow-cooked short ribs with the comforting, crispy goodness of a classic quesadilla. Don't be afraid to get creative with your toppings and serve this dish with your favorite sides. Enjoy!
