Servings: 8–10 quesadillas
Prep Time: 20 minutes (plus smoking time)
Cook Time: 5 hours
Total Time: 5 hours 20 minutes

Introduction

These cheesy smoked beef quesadillas combine the rich, smoky flavor of slow-cooked chuck roast with fresh peppers, onions, and melty cheese, all wrapped in a crispy golden tortilla. It’s the perfect mix of smoker magic and griddle crunch!

Ingredients

• 6 lbs chuck roast (two 3 lb roasts)
• Meat Church Blanco seasoning (or any steak seasoning)
• 2–3 sweet onions, sliced
• 2–3 tbsp beef tallow
• ½ box beef broth
• 1 small onion, diced
• 1 bell pepper, diced
• Tortillas
• Quesadilla cheese blend
• Cooking oil

Instructions

1. Season the Beef: Coat chuck roasts liberally with seasoning, making sure all sides are covered.
2. Smoke the Beef: Preheat pellet smoker to 250°F. Smoke roasts for ~3 hours, until internal temperature reaches 165°F.
3. Prepare the Tray: Layer sliced onions, beef tallow, and beef broth in a tray. Place smoked roasts on top. Add more beef tallow. Cover with foil.
4. Finish Cooking: Return tray to smoker for ~2 more hours, until beef reaches 207°F internal. Remove and rest.
5. Prep Veggies: Dice onion and bell pepper. Sauté on the griddle over high heat until lightly charred but still crisp.
6. Combine Filling: Shred smoked beef. Add to griddle with peppers and onions. Cook briefly to heat through.
7. Assemble Quesadillas: Lower griddle heat. Add oil, place tortilla down, sprinkle cheese, and top half with beef mixture. Fold over.
8. Crisp & Serve: Cook until golden, flip, and cook the other side. Serve hot.