That first hiss from the cooker tells you somethin good is happenin. It's like the meal is givin you a little nod that it's almost ready. You notice how the pressure build makes the house smell sorta spicy and inviting. You already get excited for what's next, all those cheesy, smoky bites. And then, there's that valve hiss, a sound that says everything's workin just right. It's a sweet feeling, knowin you don't gotta babysit it too much. Your job is just to wait and get ready to eat. The tender pull of the meat after slow cookin makes it worth every minute. You're gonna love how easy it is to pull apart and load into those tortillas. This is the kinda dinner that feels like a big hug after a long day. And heck, you can make it ahead, so it's ready whenever you are.
Those steamy cues from the pressure cooker make you realize this method really wins every round. It seals in all the flavors and keeps the meat super moist. You notice how the pressure forces flavors deep into every slice. It doesn't matter if you got a busy schedule, cause you can set it and forget it. You also sense that once the pressure is built up, the cooking time is fast, like magic fast. Then when it's done, the lid just sorta releases and you know it's ready. It's like the cooker does all the hard work, and you just get to enjoy the mess-free, delicious results. Gotta say, there's somethin kinda satisfying about that. So, next time you want somethin hearty, just remember how pressure cookin makes everything easier and tastier.
Slow Cooker Chipotle Steak Quesadillas
Ingredients
Main ingredients
- 1.5 pound flank steak
- 4 chipotle peppers
- 3-4 Tbs. adobo sauce (from the can with the peppers)
- 4 scallions diced
- 1 cup cilantro divided
- 1 lime juice juice of one lime
- 3 Tbs. salsa
- 0.5 red bell pepper diced
- 2 cups Mexi-blend shredded cheese (or more if you want)
- 8 multigrain tortillas (or any torts you dig)
- 1 avocado
- coarse salt to taste
- freshly ground pepper to taste
Instructions
Instructions
- In a slow cooker, place the flank steak, chipotle peppers, adobo sauce, scallions, ½ cup cilantro, lime juice, salsa, and a good pinch of coarse salt and pepper.4 chipotle peppers, 3-4 Tbs. adobo sauce, 4 scallions, 1 cup cilantro, 1 lime juice, 3 Tbs. salsa, coarse salt, freshly ground pepper
- Cook on medium high for 4 to 5 hours, flipping the steak every hour or so.
- Shred the meat right in the cooker. Taste and adjust salt, juice, or salsa if needed.3 Tbs. salsa, coarse salt
- Heat a skillet over medium-high heat and add a tortilla to the pan.8 multigrain tortillas
- On one half of the tortilla, arrange some shredded cheese, then layer with shredded meat, red bell pepper, some cilantro, and more cheese. Fold the tortilla over.2 cups Mexi-blend shredded cheese, 0.5 red bell pepper, 1 cup cilantro
- Sauté the quesadilla until the cheese has melted and the tortilla is golden brown on both sides. Slice in half and repeat with remaining tortillas and fillings.
- Mash up the avocado, then toss in some cilantro, lime juice, and salt to make a garnish. Serve with the quesadillas.1 avocado, 1 cup cilantro, 1 lime juice, coarse salt
