Last week, I wrote about making a Crock-Pot chuck roast for dinner, and I also mentioned that I would be using the leftovers for another meal. Well, being the impatient person that I am, I decided to use the leftover beef the next day for dinner–just couldn’t wait to taste more of that beefy goodness!
Shredded beef works particularly well in burritos, which my kids love, so I decided on burritos and jalapeno poppers for a super quick-and-easy leftover dish. Burritos are also good for hiding lettuce and tomatoes so that the salad-haters in the family will actually eat these. For the poppers, I cut up a few jalapeno peppers and removed most of the seeds. I made some tiny ones for the little kiddos.
Then, I blended a mixture of shredded cheddar, Havarti and cream cheese and filled the pepper slices with the cheese mixture. I added a bit more cheddar and some Parmesan cheese to the top. Gotta have enough cheese!
After 15 minutes in a 350-degree oven, the peppers were soft and filled with melted cheesy goodness. I heated up the beef and added some chili pepper–it already had plenty of other spices from the night before. Then, I heated up some tortillas and filled them with beef, shredded cheddar cheese, lettuce, tomatoes and a small amount of sour cream.
I’ve been getting these all-natural tortillas from my local Sprouts–they’re outstanding, but they are also very thin, so I like to leave one end open and not roll them too tight. They kind of resemble egg rolls, but we like them because they aren’t filling like many tortillas are. This is also a good thing because we were able to indulge in more of the poppers–yum!
They weren’t really spicy, so even the pickiest eaters ate one. This is one of the best ways I know of to enjoy Crock-Pot beef for more than one meal. Plus, it was super easy and very fast–just what we need on busy week nights!
Thanks for visiting, and have an awesome day!