Slow Cooker Short Rib Quesadillas Recipe

Delicious slow cooker short ribs, gooey mozzarella cheese and chipotle aioli make these quesadillas a win every time.
Slow Cooker Short Rib Quesadillas Recipe

We first tried these Short Rib Quesadillas from a random food truck while visiting California. It was so good we knew we had to recreate the recipe!

Delicious slow cooker short ribs, gooey mozzarella cheese and chipotle aioli make these quesadillas a win every time.

Looking for more delicious quesadilla recipes?! Try our Slow Cooker Cheesy Chicken Quesadillas!

Ingredients needed to make Slow Cooker Short Rib Quesadillas:

  • 1-2 pounds boneless short ribs
  • 1 cup chipotle salsa
  • ½ onion sliced
  • 2 cups beef stock
  • 6 large flour tortillas
  • 1 Tablespoon butter
  • 3 cups shredded Mozzarella cheese
  • cojita cheese optional

How to make these yummy Short Rib Quesadillas:

In a slow cooker, place meat, salsa, onion and beef stock. Cook on high for 2-3 hours.

Remove meat from slow cooker, shred, and place back in the slow cooker for 30 minutes.

With a slotted spoon, remove meat and onions from the slow cooker and set aside.

In a large skillet over medium heat, melt butter. Place one tortilla in the bottom, then top with 1 cup cheese and 1/3 of the meat mixture and place a second tortilla on top. Cook until cheese starts to melt and the tortilla starts to brown (about 3-4 minutes), and then flip the quesadilla and brown the other side (about 3-4 minutes).

Repeat two more times.

Cut into triangles and serve warm with chipotle aioli.

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Other Quesadillas recipes we think you’ll like:

  • Slow Cooker Cheesy Chicken Quesadillas Recipe
  • Sheet Pan Ground Beef Quesadillas Recipe
  • Easy Pizza Quesadillas Recipe
  • Barbecue Bacon Chicken Quesadillas Recipe
  • Chicken Club Quesadillas

Serves:
6

Slow Cooker Short Rib Quesadillas Recipe

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5 from 1 vote

The most amazing, easy, and tasty twist on quesadillas using short ribs!
Prep Time
10 minutes
Cook Time
2 hours 50 minutes
Total Time
3 hours

Print Pin

Ingredients

  • 1-2 pounds boneless short ribs
  • 1 cup chipotle salsa
  • ½ onion sliced
  • 2 cups beef stock
  • 6 large flour tortillas
  • 1 Tablespoon butter
  • 3 cups shredded Mozzarella cheese
  • cojita cheese optional

Instructions

  • In a slow cooker, place meat, salsa, onion and beef stock. Cook on high for 2-3 hours.
  • Remove meat from slow cooker, shred, and place back in the slow cooker for 30 minutes.
  • With a slotted spoon, remove meat and onions from the slow cooker and set aside.
  • In a large skillet over medium heat, melt butter. Place one tortilla in the bottom, then top with 1 cup cheese and 1/3 of the meat mixture and place a second tortilla on top. Cook until cheese starts to melt and the tortilla starts to brown (about 3-4 minutes), and then flip the quesadilla and brown the other side (about 3-4 minutes).
  • Repeat two more times.
  • Cut into triangles and serve warm with chipotle aioli.

Notes

  • We sprinkled ours with cotija cheese, just like the restaurant, but it would be good with Parmesan or mozzarella on top, too.

How to turn this into a freezer meal:

Add short ribs, salsa, and onion to a gallon-sized freezer bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days.
When ready to use, spray inside of slow cooker with non-stick cooking spray. Dump ingredients from bag into slow cooker and add 2 cups of beef stock in with the frozen food. Place the lid on top. Cover and cook on LOW heat for 6-8 hours (or HIGH heat for 3-4 hours). Follow the rest of the instructions as written.

Nutrition

Calories: 498 kcal
·
Carbohydrates: 21 g
·
Protein: 39 g
·
Fat: 28 g
·
Saturated Fat: 14 g
·
Trans Fat: 1 g
·
Cholesterol: 116 mg
·
Sodium: 1112 mg
·
Potassium: 779 mg
·
Fiber: 2 g
·
Sugar: 4 g
·
Vitamin A: 645 IU
·
Vitamin C: 2 mg
·
Calcium: 346 mg
·
Iron: 4 mg

Equipment

  • Slow Cooker
  • Slotted Spoon
  • Large Skillet

Recipe Details

Course:
Main Course
Cuisine:
American, Mexican

short rib collage

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