BRISKET QUESADILLA
This brisket quesadilla is the ultimate way to use up brisket leftovers. Melted cheddar, red onions and smoky BBQ sauce are stuffed in a brisket filled tortilla with crispy edges and a gooey delicious center.
Provided by Running to the Kitchen
Categories Main Dishes
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 536 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 28 grams fat, Fiber 6 grams fiber, Protein 27 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 714 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
A LEFTOVER BRISKET RECIPE: BRISKET AND PEPPER JACK QUESADILLAS
To make these tasty quesadillas, chopped brisket, Brie, and Pepper Jack cheese get dressed up with barbecue sauce for a party between a couple of flour tortillas.
Provided by Paula Rhodes
Categories Beef
Time 13m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 quesadilla, Calories 597 kcal, Carbohydrate 20 g, Protein 36 g, Fat 41 g, Fiber 1 g, Sugar 5 g, SaturatedFat 24 g, Cholesterol 147 mg, Sodium 1130 mg, UnsaturatedFat 15 g
13 LEFTOVER BRISKET RECIPES
You don't just have to make sandwiches with your leftover brisket. We find great recipes for breakfast, lunch, and dinner. Try these now.
Provided by Jeremy Pike
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Scroll up and pick a recipe from above.
- Reheat brisket.
- Complete Recipe.
- Enjoy.
Nutrition Facts : Calories 378 kcal, Carbohydrate 23 g, Protein 32 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 90 mg, Sodium 1245 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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