Baked Quesadilla with Chile-Rhubarb Braised Bison (or Beef)
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 8 to 10
  • 3 cups red wine
  • 3 cups beef or chicken stock
  • 1 14-ounce can red enchilada sauce
  • 2 cups diced celery
  • 2 cups diced rhubarb
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3-4 dried chiles, crumbled
  • 4-5 pounds bone in bison or beef chuck roast, cut into a few large chunks, large fat removed
  • Small flour tortillas (2 per person)
  • Queso fresco or cheddar cheese (2 ounces per person)
  • Cilantro, for garnish
  • Guacamole and tomatoes, for garnish
  1. Combine the wine, stock, enchilada sauce, celery, rhubarb, salt, pepper and chiles in a large Dutch oven and stir together until mixed. Add the pieces of meat and cover. Braise at 300 degrees until the meat is tender and falling from the bone, about 4-5 hours.
  2. Remove meat from the braising liquid and set aside on a cutting board to cool until you can handle it. In the meantime, strain out the solids from the braising liquid and discard them. Heat the braising liquid in a saucepan over a medium high flame and reduce by one third.
  3. When the meat is cool, shred it, discarding any fat, gristle, or bones. Toss the shredded meat with desired amount of the reduced braising liquid and if desired, portion into individual servings to freeze.
  4. To make quesadillas, lay one tortilla on a baking sheet and top with 4 ounces of shredded meat, 2 ounces of cheese, and some cilantro. Lay the other tortilla on top and press together slightly. Bake at 350 degrees for 10 minutes and then slice and serve with guacamole and tomatoes for garnish.
Recipe by Cooking With MicheleĀ® at