Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Pot Roast Quesadilla
Food Management Staff
December 1, 2005
1 Min Read
FM Staff
YIELD: 24 servings
Horseradish-mustard mayonnaise:
3 cups mayonnaise
3 Tbsps. Dijon-style mustard
3 Tbsps. prepared horseradish
Vegetables and beef:
1 /2 cup vegetable oil
2 1 /2 lbs. red and green bell peppers
2 lbs. Spanish onions, sliced 1 /4-in.
1 oz. garlic, minced
salt and pepper, as needed
9-10 lbs. beef pot roast with gravy, fully cooked
For service:
24 each flour tortillas, 11 to 12-in.
2 1 /4 lbs. Monterey Jack cheese, shredded
12 cups hash browns, cooked
Whisk together mayonnaise, mustard and horseradish in a bowl (adjust amount of horseradish to taste). Cover and refrigerate (yield: 3 1 /4 cups).
On a hot griddle, heat oil. Add bell peppers, onions and garlic. Cook and stir until limp and lightly browned. Season with salt and pepper. Remove from griddle; cool. Cover and set aside.
In hotel pan, heat the fully cooked pot roast and gravy until warm; remove meat from gravy. Shred pot roast into large chunks. Return beef to gravy; mix together. Cover and keep warm.
FOR EACH SERVING: Cover 1 tortilla with 1 1 /2 oz. cheese. On half the tortilla, layer 3 oz. beef mixture, 1 /4 cup bell pepper mixture and 1 /4 cup hash browns. Fold tortilla over filling; press together lightly. On lightly greased griddle, cook about 1 minute on each side until tortillas are lightly browned and cheese is melted. Cut into 3 or 4 wedges. Plate and serve with 2 Tbsps. horseradish-mustard mayonnaise in ramekin.
Recipe and photo from National Cattlemen's Beef Association.
About the Author
You May Also Like
