Gluten-Free Barbecue Beef Sheet Pan Quesadilla (Edit recipe)

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These Gluten-Free Sheet Pan Shredded Barbecue Beef Quesadillas are an easy, flavorful dinner the whole family will love! Tender chuck roast is cooked in the Instant Pot with yellow onion, our Meat & Potatoes Seasoning, beef bone broth from US Wellness Meats, and Sweet Barbecue Sauce from True Made Foods. The savory barbecue beef is layered with melty cheese between gluten-free tortillas and baked on a sheet pan until golden and crispy. It's a delicious, family-friendly meal that's perfect for busy weeknights!

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PREP TIME

25 minutes

COOK TIME

1 hour

INGREDIENTS

9

Serves: 6

Ingredients

1 Tbsp Extra Virgin Olive Oil
2 lb Beef Chuck Roast - US Wellness Meats
1 Tbsp Meat & Potatoes Seasoning - Primal Palate
1 cup Vidalia Onion, sliced
1/2 cup Beef Gelatin - US Wellness Meats, or beef stock
1/2 cup Pitmaster Memphis Sweet BBQ Sauce - True Made Foods
1/2 cup Mozzarella, Shredded
6 whole Gluten Free Tortilla, Mission Brand
1/2 cup Pico de Gallo

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Turn your Instant Pot onto the high saute setting.
Add the olive oil to the instant pot, and then sear the chuck roast on all sides, for 2-4 minutes a side.
Remove the chuck roast from the instant pot, and add the onion to the instant pot. Saute until the onion starts to become translucent, then add the US Wellness Meats gelatin or bone broth.
Season the chuck roast on all sides with Primal Palate Meat & Potatoes seasoning, and add it back to the Instant Pot.
Pour the True Made Foods Barbecue Sauce over the chuck roast, seal the lid, and pressure cook the chuck roast on high pressure for 45 minutes, with a slow pressure release.
When the chuck roast has finished cooking, preheat your oven to 425 degrees F.
Shred the beef with two forks.
For a smaller sheet pan quesadilla like this, I like to use a 10x8 or 9x6 sheet pan.
Place one of the tortillas in the center of the sheet pan, and then arrange four other tortillas so they are overlapping the center tortilla and will create a rectangle when folded over.
Sprinkle a layer of mozzarella cheese over the bottom layer of the tortillas, avoiding the outer edge that will fold over the top of the quesadilla.
Spoon the shredded beef over the layer of cheese, and then cover the beef with another layer of shredded cheese.
Place the 6th tortilla on top of the meat and cheese, centering it in the middle, and fold the bottom layer of tortillas over the top. Place another sheet pan on top of the quesadilla so that the tortillas stay flat while they back.
Bake the sheet pan quesadilla for 20 minutes covered, and then remove the top sheet pan and allow the quesadilla to brown on top for 5 minutes.
Remove it from the oven, and allow it to cool slightly before cutting.
Cut the quesadilla, and serve with Pico de Gallo, and any other sides you desire.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	303
Fat:	13 g
Carbohydrates:	10 g
Protein:	38 g
Cholesterol:	62 g
Sodium:	611 mg
Fiber:	2 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.