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
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
BRISKET QUESADILLAS
Made these on a whim for a Super Bowl party and they were a huge hit. These are served cold or room temp so it really makes them easy.
Provided by Wing-Man
Categories < 30 Mins
Time 20m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Spread the spread (lol) on 2 tortillas.
- The following amounts will be to your liking.
- Top one tortilla with filling in the order listed.
- Place the other tortilla with the spread on it spread side down onto the filling and lghtly mash.
- Cut into 4 pie shaped pieces.
- Repeat.
Nutrition Facts : Calories 107.7, Fat 6.2, SaturatedFat 2.3, Cholesterol 12.8, Sodium 131.8, Carbohydrate 8.9, Fiber 0.7, Sugar 0.7, Protein 4
THE GREATEST QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
- Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
- Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.
DAVID VENABLE'S BEEF BRISKET QUESADILLAS RECIPE - (4.1/5)
Provided by davidv
Number Of Ingredients 18
Steps:
- To prepare the brisket, preheat the oven to 350°F. Place the brisket in a large casserole dish or roasting pan; set aside. Combine the chili powder, garlic powder, onion powder, cumin, black pepper, and brown sugar in a small bowl. Rub on both sides of the brisket. In another small bowl, combine the barbecue sauce and beef broth. Pour over the brisket. Cover the dish or pan with foil and bake for 3 hours. Remove the foil and bake for 1 more hour, or until fork-tender and the liquid has reduced. Allow the brisket to cool then cover and refrigerate it (in the remaining sauce) for 24 hours. To prepare the quesadillas, preheat the oven to 250°F. Remove the brisket from the fridge and discard any fat that may have accumulated on the surface of the liquid. Place the brisket on a large cutting board and cut the meat, against the grain, into 1/4-inch thick slices. Place half of the brisket slices into a large saucepot with half of its liquid. Heat on low and break up the meat slightly. (Place the other half of the meat and the liquid, if desired, into a zip-top bag or an air-tight container and freeze for later use.) Lay out 7 flour tortillas. Spread a thin layer of refried beans on one half of each of each tortilla. (Use the whole can.) Divide the warm brisket over the beans. Top with the sautéed onions and cheese and fold up the tortillas. Pour about 1/3 cup of oil in a large sauté pan or griddle and set the heat to medium-high. Gently place the quesadillas in the hot oil and brown each side. Keep the finished quesadilla warm in the oven and repeat this process until all the quesadillas have been fried. Slice each quesadilla into 4 wedges and serve.
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