Short Rib Quesadillas


This ?New American? cuisine food truck specialty is our top suggestion when people come to visit my family in Southern California. We whipped up this recipe so now all our friends can enjoy them at home, too!

Serves: 4-6

Short Rib Quesadillas

10 minPrep Time

2 hr, 50 Cook Time

3 hrTotal Time

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  • 1-2 lbs boneless short ribs
  • 1 cup chipotle salsa
  • ½ onion, sliced
  • 2 cups beef stock
  • 6 large tortillas
  • 1 Tablespoon butter
  • 3 cups mozzarella cheese
  • Cotija cheese (optional)


  1. In a slow cooker, place meat, salsa, onion and beef stock. Cook on high for 2-3 hours.
  2. Remove meat from slow cooker, shred, and place back in the slow cooker for 30 minutes.
  3. With a slotted spoon, remove meat and onions from the slow cooker and set aside.
  4. 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).
  5. Repeat two more times.
  6. Cut into triangles and serve warm with chipotle aioli.


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

short rib collage



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8 Responses to “Short Rib Quesadillas”

          • Hi Cyd, You are super kind to check for me. I actually sent my wonderful mother to Walmart because it said online they had it but no luck. Maybe in Canada it is something that you can only buy online. I have everything else and not sure how I can make this without it. Any last minute ideas As for the cheese, I see you can use other cheeses but what do you suggest for the salsa Thanks Ange
          • From what I have read, you could use regular salsa in this recipe. The chipotle just gives it more of a kick and some heat. Here is a recipe if you want to make your own.

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