I few weeks ago I made a batch of Slow Cooker Braised Beef Steaks in Barbecue Sauce. I’d frozen the extra, and to do something a bit different with the last portion, and to stretch it out a bit I decided to make Barbecue Beef Quesadillas. One small foil container easily served the two of us (stretched out a bit with sauteed mushrooms). I think the beef might even have been tastier than the first time round.
Braised beef in barbecue sauce – 1 foil container (approx. 400g) including potatoes and carrots
Tortillas – 1-2 per person (depending on how full you want your quesadillas)
Olive oil – 1/2 tablespoon
Mushrooms – 3-4 per person (sliced)
Chilli flakes – 1 teaspoon
Grated cheese – as much as you like
Equipment: Ovenproof pan with lid, fork, frying pan, wooden spoon, 2 plates,
- Defrost the beef, put in ovenproof dish. Mash down the potatoes and carrots so the chunks aren’t too big, this also helps the sauce thicken.
- Reheat on the hob until it starts to simmer, cover and but in a preheated oven (190°/Fan 170°/Gas 5) for 20 minutes.
- Meanwhile heat the olive oil in the frying pan, add the chilli flakes and mushrooms and saute over a medium until soft and cooked. Put on one of the plates and place it in the oven to keep warm. Wipe the frying pan clean with kitchen paper.
- Remove the beef from the oven, all the meat should have broken up, and the sauce become thick (if not put it back in the oven uncovered for a couple of minutes.
- Place 1 tortilla on another plate add the beef and top with the mushrooms and cheese.
- Fold over and place cheese side down in the frying pan on a medium-high heat. Cook until the torilla is as crispy as you like and the cheese is melted. Flipping once.
- Serve with potato wedges or rice.