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    You are here: Home » Food » Beef

    Pulled Beef Quesadillas – Great Leftover Pulled Beef Recipe

    March 9, 2023 By Mary Leave a Comment

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    Jump to Recipe

    If you have leftover shredded beef and are looking for a great recipe idea, then you’re going to love these pulled beef quesadillas! It’s going to be your new go to recipe for leftover beef. The most important part of making the best beef quesadilla is to start with amazingly flavored pulled beef. We’ve got you covered there!

    Beef Quesadillas sliced up and on a cutting board.

    Beef Chuck Roast is hands down the best cut of beef to make shredded or pulled beef with. The intramuscular connective tissues, when cooked low and slow, become easy to pull into tender shredded juicy morsels. Any time we smoke chuck roast we plan to use it for this beef quesadilla recipe.

    Jump to:
    • Ingredients for Pulled Beef Quesadillas
    • Equipment and Preparation
    • How to Make Beef Quesadillas
    • Top tip
    • Related Recipes
    • Pulled Beef Quesadillas Recipe

    Ingredients for Pulled Beef Quesadillas

    The ingredients are pretty simple. Feel free to adjust and add your favorite quesadilla ingredients to jazz it up to your liking.

    • Shredded Beef – We use the shredded beef from our shredded beef taco recipe. It’s moist, tender, and frankly outstanding!
    • Large Flour Tortillas – You can substitute with corn as well, but we like how the flour tortillas crisp up and yet remain a little soft on the interior.
    • Red Bell Pepper – We thinly slice the bell peppers to add a little sweet and some crunch with the pulled beef. Also, veggies!
    • Onion – Use whatever you have on hand. We lean towards red onions for this.
    • Cheddar Cheese – It melts easy and has a nice tangy flavor. You can sub with any cheese, but we prefer a mild sharp cheddar.
    • Jalapeños – The touch of spice is a nice addition, this is optional if you like spicy.

    Then after it’s done go crazy with your favorite toppings. I like a little sour cream, blender salsa, and some guacamole on my quesadillas.

    See recipe card for quantities.

    Equipment and Preparation

    A griddle or plancha is the best for an even sear on the flour tortilla. If you have cast iron big enough to fit the tortilla in that works well too. Also a sturdy spatula similiar to one you may use for smash burgers is ideal as well.

    Pre-slice the peppers, onions, and jalapeños before starting to make them.

    How to Make Beef Quesadillas

    This recipe is for one quesadilla, multiply the recipe if making more.

    Soften the vegetables before assembling the quesadillas. Just heat them all up together in in a skillet for about 5 minutes to soften.

    1. Preheat your grill pan or plancha to medium heat (around 350 degrees if you used an IR thermometer to measure the temp).
    2. Take the flour tortilla and place shredded beef on one half of the tortilla (like a half moon). On top of the shredded beef add the sliced pepper, onion, and jalapeño evenly. Then add the shredded cheese. Fold the tortilla in half.
    3. Place a small amount of butter on the hot pan and move it around to coat the pan as it melts. Then add the quesadilla and cook one side for about 5 minutes and then flip and cook other side for approximately 5 minutes, or until the cheese is melted and the outer edges of the tortilla are browned and crispy.
    4. Remove, slice into wedges and serve with your favorite toppings. Repeat if making more than one taking note to add fresh butter or oil between each beef quesadilla.
    Smoked Pulled Beef Quesadillas on a cutting board.

    Top tip

    This is a great easy and quick weekday dinner idea after smoking up shredded beef on the weekend. Save a portion of the pulled beef for these shredded beef quesadillas.

    Fire and Wine Cookbook

    Related Recipes

    In addition to beef quesadillas you can also make the following:

    • Shredded Pulled Beef
    • Brisket Nachos (use the pulled beef for nachos instead of brisket)
    • Tequila Marinated Steak Fajitas
    • Carne Asada Skirt Steak Tacos
    Holding beef quesadillas before eating.

    Mary (a certified sommelier) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been curating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

    Tried this recipe? Give us a star rating and we would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.

    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!

    Shredded Beef Quesadilla on a cutting board.

    Pulled Beef Quesadillas Recipe

    Smoked pulled beef combined with cheddar cheese and cooked on a plancha or grill pan until crispy. Top these incredible pulled beef quesadillas your favorite ingredients like guacamole and sour cream.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 1 quesadilla
    Calories: 1034kcal
    Author: Mary Cressler | Vindulge
    Cost: $5.00

    Ingredients

    • 1 large flour tortilla
    • 1 cup shredded beef
    • ½ bell pepper, chopped
    • ¼ cup sliced red onions
    • 2 tablespoons sliced jalapeños
    • ½ cup sharp cheddar cheese, shredded
    • 1 tablespoon unsalted butter

    Topping Ideas

    • sour cream
    • guacamole
    • blender salsa
    Prevent your screen from going dark

    Instructions

    • Preheat your grill pan or plancha to medium heat (around 350 degrees if you used an IR thermometer to measure the temp).
    • Fill: Take the flour tortilla and place shredded beef on one half of the tortilla (like a half moon). On top of the shredded beef add the sliced pepper, onion, and jalapeño evenly. Then add the shredded cheese. Fold the tortilla in half.
    • Grill: Place a small amount of butter on the hot pan and move it around to coat the pan as it melts. Then add the quesadilla and cook one side for 5 minutes and then flip and cook other side for approximately 5 minutes, or until the cheese is melted and the outer edges of the tortilla are browned and crispy.
    • Serve: Remove, slice into wedges and serve with your favorite toppings. Repeat if making more than one taking note to add fresh butter or oil between each beef quesadilla.

    Notes

    Preparation Note: Pre-slice the peppers, onions, and jalapeños before starting to make them.
    Optional: If you want softer onion and peppers versus the crispier bite, then saute the peppers and onions in a small pan first. In a small pan over medium heat add 2 tablespoons of olive oil and then the onions and peppers. Stir until soft.
    Find the perfect wine pairing at the Vindulge Wine Shop

    Nutrition

    Calories: 1034kcal | Carbohydrates: 25g | Protein: 56g | Fat: 78g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 27g | Trans Fat: 3g | Cholesterol: 246mg | Sodium: 747mg | Potassium: 950mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3103IU | Vitamin C: 115mg | Calcium: 504mg | Iron: 6mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge
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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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