So, I have a serious problem…..I can’t seem to remember that I am cooking for a family of 4 (virtually 3 because my youngest is in the ‘I don’t like anything but pizza and nuggets’ phase) and not for the masses! But I have learned something about my ‘feed the crowds’ cooking…….leftovers are your best friend! Yep, that’s right! You can cook dinner for Monday and actually have dinner for Tuesday and Wednesday too maybe even Thursday if your lucky! However, you may have to get creative if you have little ones. They may notice they are eating the same meat they were throwing a fit about eating the night before…….the struggle is REAL people! My boys will say ‘Hey we ate this last night! I don’t want this again!’ Sooooo I got creative.
These beefy quesadillas are made with leftover beef roast that I jazzed up and pressed between two tortilla shells! Easy, yummy and not expensive! Perfect for a week night dinner!
3-4 cups of shredded beef
1 onion, sliced
1 pepper, chopped
3 tbsp teriyaki sauce
1 tbsp worcestershire sauce
2 cups shredded smoked gouda cheese
1-2 tbsp oil or butter
Heat skillet and melt butter or heat oil add chopped onion and pepper and cook until softened. Add meat and stir.
Then mix in worcestershire sauce and teriyaki sauce.
Cook on medium heat for 5 minutes. Then set aside.
Heat large pan on medium to medium high heat. Place one tortilla shell down on the pan, making sure its sitting flat.
Spread the meat mixture, in a thin layer, on top of the tortilla and top with cheese. Then add another tortilla on top. Press down firmly. Cook for 1-2 minutes then carefully flip and cook on the other side.
Repeat until all of your meat mixture is gone.
Cut quesadillas into small triangles (I used a pizza wheel) and serve with sour cream and salsa.