A Leftover Brisket Recipe Brisket And Pepper Jack Quesadillas
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
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