Directions
- 1In a crock pot, add meat and seasoning packets.
- 2Add thinly sliced onion and 1/2 jar of pepperoncini peppers.
- 3Pour the can of beef broth and enchilada sauce. If you are sensitive to spice, maybe add 1/4 of the jar of pepperoncini peppers.
- 4Set to high and cook for 6-8 hours or until meat falls apart very easily.
- 5Once tender, shred with a fork.
- 6Take tortillas and dip them in the leftover juice from the crockpot.
- 7Fill the tortillas with the meat and cheese, fold over like a quesadilla.
- 8Air fry or shallow fry until golden brown.
- 9Serve with sides of choice.
Ingredients
- 1 beef roast
- 0.5 carne asada packet
- 0.5 au jus packet
- 1 can beef broth
- 1 can enchilada sauce
- 0.5 jar pepperoncini peppers
- 1 onion
- 4 low cal tortillas
- 4 quesadilla cheese
Equipment
crockpotair fryer or skilletfork
Tips
- Cook on high for 8-10 hours or until tender/easy to shred.
- Air fry at 380° for 4 minutes, flip, and cook for another 4 minutes. Alternatively, shallow fry in a skillet.
- Serve with sides of your choice
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