Pot Roast Quesadilla

YIELD: 24 servings

Horseradish-mustard mayonnaise:
3 cups mayonnaise
3 Tbsps. Dijon-style mustard
3 Tbsps. prepared horseradish

Vegetables and beef:
¹ /2 cup vegetable oil
2 ¹ /2 lbs. red and green bell peppers
2 lbs. Spanish onions, sliced ¹ /4-in.
1 oz. garlic, minced
salt and pepper, as needed
9-10 lbs. beef pot roast with gravy, fully cooked

For service:
24 each flour tortillas, 11 to 12-in.
2 ¹ /4 lbs. Monterey Jack cheese, shredded
12 cups hash browns, cooked

1. Whisk together mayonnaise, mustard and horseradish in a bowl (adjust amount of horseradish to taste). Cover and refrigerate (yield: 3 ¹ /4 cups).
2. On a hot griddle, heat oil. Add bell peppers, onions and garlic. Cook and stir until limp and lightly browned. Season with salt and pepper. Remove from griddle; cool. Cover and set aside.
3. In hotel pan, heat the fully cooked pot roast and gravy until warm; remove meat from gravy. Shred pot roast into large chunks. Return beef to gravy; mix together. Cover and keep warm.
4. FOR EACH SERVING: Cover 1 tortilla with 1 ¹ /2 oz. cheese. On half the tortilla, layer 3 oz. beef mixture, ¹ /4 cup bell pepper mixture and ¹ /4 cup hash browns. Fold tortilla over filling; press together lightly. On lightly greased griddle, cook about 1 minute on each side until tortillas are lightly browned and cheese is melted. Cut into 3 or 4 wedges. Plate and serve with 2 Tbsps. horseradish-mustard mayonnaise in ramekin.

Recipe and photo from National Cattlemen's Beef Association.