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

Tags

Veal, Shoulder

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.

Source: https://www.restaurantbusinessonline.com/recipedia/veal-quesadillas