Veal Quesadillas
This classic meal becomes something more with the addition of veal and smoked Gouda.
Ingredients
- 4 lb. veal chuck or shoulder
- Salt and pepper, to taste
- 2 tbsp. vegetable oil
- 1 ½ qt. veal stock or beef broth
- 3⁄4 cup chopped celery
- 6 tbsp. chopped carrots
- 1 ½ tbsp. tomato paste
- 1 tsp. dried thyme
- ½ tsp. black peppercorns
- 2 bay leaves
- 3⁄4 cup vegetable oil
- 12 flour tortillas (9-in. size)
- 18 oz. smoked Gouda, shredded
- 6 cups sliced romaine lettuce
- 1 ½ cups prepared bean dip
- 1 ½ cups guacamole
- 3⁄4 cup prepared salsa
Preparation
1. Sprinkle veal with salt and pepper; brown in hot oil.
2. Combine veal stock, celery, carrots, tomato paste, thyme, peppercorns, and bay leaves in utility pan. Add veal; cover pan securely with foil. Bake in 375°F oven 2-2½ hr., or until veal is tender.
3. Remove veal from pan; strain and degrease stock.
4. Per order: Tear or shred 3 oz. braised veal into pieces; season with salt and pepper. Brown veal in 1 tbsp. oil until edges begin to crisp.
5. Spread 1 tortilla with 2 tbsp. bean dip, 2 tbsp. guacamole, and 1 tbsp. salsa. Sprinkle with 1½ oz. Gouda; top with veal and fold in half.
6. Cook filled tortilla in a nonstick skillet until brown and crisp; cut into wedges. Plate with ½ cup lettuce and garnish with additional guacamole and salsa.
2. Combine veal stock, celery, carrots, tomato paste, thyme, peppercorns, and bay leaves in utility pan. Add veal; cover pan securely with foil. Bake in 375°F oven 2-2½ hr., or until veal is tender.
3. Remove veal from pan; strain and degrease stock.
4. Per order: Tear or shred 3 oz. braised veal into pieces; season with salt and pepper. Brown veal in 1 tbsp. oil until edges begin to crisp.
5. Spread 1 tortilla with 2 tbsp. bean dip, 2 tbsp. guacamole, and 1 tbsp. salsa. Sprinkle with 1½ oz. Gouda; top with veal and fold in half.
6. Cook filled tortilla in a nonstick skillet until brown and crisp; cut into wedges. Plate with ½ cup lettuce and garnish with additional guacamole and salsa.