A Leftover Brisket Recipe Brisket And Pepper Jack Quesadillas

BRISKET QUESADILLA

Steps:

• Place a large skillet over medium heat.
• Once hot, lay a tortilla in the pan, sprinkle 1/4 cup of the cheese over the entire surface of the tortilla.
• Lay 1/4 cup of shredded brisket on top of the cheese and place a few onion slices on top of the brisket.
• Spoon the BBQ sauce on top then fold the tortilla in half pressing down on the top with a spatula to "seal" the two halves together.
• Cook until golden and crispy on the bottom then flip and cook for another 2-3 minutes until golden brown and edges become crispy.
• Remove to a cutting board, cut into thirds and garnish as desired.
• Repeat with remaining 3 tortillas and ingredients.

A LEFTOVER BRISKET RECIPE: BRISKET AND PEPPER JACK QUESADILLAS

Steps:

• Add the barbecue sauce to the meat and stir to coat.
• Assemble tortilla in the following order: tortilla, Brie (if using), half of the Jack cheese, brisket, then the other half of the Jack cheese, and finally, the remaining tortilla.
• Briefly preheat a medium non-stick skillet. Coat pan with a quick spray of cooking oil. (No more than 1/4 teaspoon of oil.)
• Carefully lay a tortilla into a skillet over medium-low heat. Press lightly to help the cheese melt and hold everything together. When the bottom is golden brown and crispy, spray the top tortilla with vegetable spray and turn the quesadilla with a spatula. (See my kitchen secret above for turning quesadillas without losing their innards.) Continue grilling until the second side is also brown and crispy.
• Transfer to cutting board and cut into four or six wedges. I like to use a pizza cutter. Scissors also work well. A knife would be my third choice.