Salsa Senorita con Carne Quesadillas
2 lbs. chuck roast
1 jar Salsa Senorita salsa (any variety)
¼ cup water
1 medium potato shredded or
½ bag ready made hash browns
1 onion sliced and sautéed
2 cups shredded Monterrey jack cheese
Trim the fat off of the meat dust with flour, salt and pepper. Brown meat in saucepan. Place meat in a slow cooker and add one jar of Salsa Señorita, ¼ cup water and potatoes and cook on low for 5 hours or until meat is tender. Shred meat. Heat 2 Tablespoons of olive oil in a skillet. On one flour tortilla put ¼ cup meat mixture; grilled onions and cheese. Place another tortilla on top (this will resemble a grilled cheese sandwich). Place quesadilla into skillet and brown on both sides. Serve with guacamole, sour cream or salsa.
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