BIRRIA QUESADILLAS

Bahan-bahan

INGREDIENTS

• 40oz Chuck Roast (1135g) • Red Enchilada Sauce (10oz Can) (285g) • 1 Tbsp Oregano (4g) • 1 Tbsp Cumin (8g) • 1 Tbsp Chili Powder (8g) • 2 Tbsps Garlic Salt (25g) • 1 Tomato (7oz) (~200g) • 1/2 White Onion (100g) • 8 Garlic Cloves (40g) • 2 Guajillo Peppers (40g) (Optional) • 2 Chicken Bouillon Cubes (10g) (Optional) • 5 Cups Fat Free Mozzarella (560g) • 1 Cup Fresh Diced Cilantro (25g) • 1 Cup Diced White Onion (120g) • 10 Low Calorie Tortillas (10-inch Carb Counter)

Petunjuk

1. Take out around 40oz of chuck roast and cut it into chunks roughly the size of your fist.

2. In a slow cooker, add the chuck roast, 1 can of red enchilada sauce (10oz), 1 Tbsp oregano, 1 Tbsp cumin, 1 Tbsp chili powder, 2 Tbsps garlic salt, 1 tomato cut into chunks, half of a white onion, and 6 garlic cloves.

3. (Optional) Add in a few Guajillo peppers and 2 chicken bouillon cubes to the slow cooker as well.

4. Cover and cook on high for 6 hours or low for 8-10 hours.

5. When the meat is done cooking, take out all of the vegetables along with about 1 Cup of liquid. Blend it together and set aside to make a great dipping sauce.

6. Drain the slow cooker of the remaining liquid and shred up all of the meat.

7. Assemble the quesadilla by spreading 0.5 Cup of cheese, 1/10 of the birria meat, some fresh cilantro, and diced white onions onto one side of a low calorie tortilla and then folding it over. Repeat 9 more times to make a total of 10 quesadillas.

8. Toast the quesadillas in a pan on both sides until golden brown, wrap in aluminum foil and freeze for up to 3 months (go to page 4 for reheating instructions).

Catatan

325 Calories | 50g Protein | 27g Carbs | 7g Fat