Today I’m going to take you on an adventure. The adventure ends with quesadillas.
I thought so.
On Sunday morning, she tossed a few ingredients in her crock pot. Flank Steak. Cilantro. Chipotles in Adobo Sauce. Salsa. Salt ‘n’ Peppa. The ‘on’ switch was turned, and off she went, about her day.
And hour later, she came downstairs to see how things were progressing. Everything was still room temperature! She
spewed profanity gasped in horror! “My steak! It’s ruined,” she cried! Images of rapidly breeding bacteria filled her brain.
After a little persuasive cord jiggling, the crock pot finally started heating, and all was well with the world.
Four hours later, the flank steak was transformed into this tender piece of meat. The pictures get better, I promise.
The meat just fell apart. Easy shredding. Much easier than Jillian Michaels’ shredding.
The meat was returned to the crock to bathe in that sweet heat.
And into the fridge it would go!
While the meat sat in the fridge awaiting future usage, the chick went about her Sunday business, doing things like getting ripped with Jillian (SO SORE the next day), washing heaps of laundry, making salmon for dinner, having phone dates, and riding the devastatingly emotional roller coaster that is Downton Abbey. Anyone else see that?!
Good God in Heaven!
The next day, she rode yet another emotional roller coaster at work. The power went out for about an hour, and she was so, so, SOOOO close to being sent home for the day, when the power came back on.
All afternoon, she was comforted by the thoughts of shredded chipotle steak chilling in her fridge. Thoughts of melted cheese gave her the will to go on.
With a rumbling tummy, after work she quickly assembled the quesadillas.
And dinner was served!
And all was again right with the world.
Thanks for the awesome recipe, Bev! The chick and her huz loved these babies.
You can find Bev’s recipe for Slow Cooker Steak Quesadillas HERE.
Thanks for taking that journey with me. Now let’s eat a quesadilla.