slow cooker barbacoa + sweet potato quesadillas


  • 8 blue corn tortillas (I used Ula Tortilla, non-GMO + GF)
  • 1 – 14.5 oz can beef stock
  • 1 pouch Frontera barbacoa slow cooking sauce (sold at most grocers)
  • 3 LBS boneless chuck roast
  • 1 yellow onion, sliced
  • 2 oz  crumbled goat cheese
  • 2 oz shredded Monterey Jack cheese
  • 2 medium sweet potatoes
  • extra virgin olive oil (EVOO) – 1 tsp per serving
  • fresh cilantro
  • cooking spray


Season beef chuck roast well with salt & pepper on all sides.  Heat 1 TBS EVOO in a large nonstick skillet over medium high heat.  Once pan is hot, sear roast well on all sides (~ 4 minutes per side), careful not to burn.  Remove from pan & place meat in a slow cooker.

Lower heat to medium low and add one sliced yellow onion.  Saute for a few minutes scraping up brown bits (aka flavor morsels) from bottom of pan.  Add a splash of beef stock, reserving the rest for later, and finish deglazing pan.  Add one pouch of Frontera barbacoa slow cooking sauce, stir well to combine.  Remove from heat and add onion mixture and remaining beef stock to slow cooker, around sides of roast.  Cover and cook on low for 7-8 hours or high for 4 hours.  When done, remove roast to a cutting board, trim away any fat & slice meat.  Put sliced meat in a bowl & using a slotted spoon, remove onions from slow cooker & mi together with sliced meat & set aside.

Pierce 2 medium sweet potatoes with a knife, wrap each in a paper towel, place both on a plate & microwave for 8 minutes.  Once cooled enough to handle, cut in half and scoop out flesh of each potato into a bowl.

Pre-heat indoor grill to medium heat (or use your outdoor grill), sprayed with cooking spray.  Once hot, in assembly line fashion, put one tortilla on a plate, add 3 oz of shredded barbacoa + onion mixture, 3 TBS of sweet potato, 1 TBS crumbled goat cheese & 2 TBS shredded Monterey Jack cheese (sprinkle on ingredients evenly, avoiding edges), top with 2nd tortilla.  Brush outside of top tortilla very lightly with EVOO, flip and place on grill, brush 2nd side (while 1st side grills) very lightly with EVOO.  Grill for about 3-4 minutes, flipping once you get good grill marks.  I was able to grill 2 at a time on my indoor grill.  Remove from heat, cut each quesadilla in half and add a dollop more of meat mixture or sweet potato (this adds more calories to the count below) and freshly torn cilantro.

Feeds 4

Hands-on cooking time:  30 minutes

Inactive cooking time:  4-8 hours

Nutrients per serving:  Calories:  407 / Total Fat:  24.3g / Saturated Fat:  5.4g / Cholesterol: 19.1mg / Protein:  29.8g / Sodium:  470 mg / Total Carbs:  12.5g / Dietary Fiber:  1.4g / Sugar:  3.4g 

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