If you happen to have leftover brisket, then brisket quesadillas are a must try! You know it’s gonna be a good one when a recipe calls for meat and cheese to come together in a soft flour tortilla. Let me walk you through the process.
Ingredients for Brisket Quesadillas
- Brisket – can use either freshly smoked brisket or leftovers
- Shredded cheddar cheese – freshly grated melts better
- Oaxaca cheese – a soft, melty Mexican cheese
- Flour tortillas – I prefer premade, uncooked flour tortillas for this one
- Jalapeño
- Onion
- Tomato
- Seasoning
Prepping the Brisket Pieces
This brisket quesadilla recipe calls for cooked brisket. You can either use a brisket that’s just come off the smoker or the leftovers of one that was cooked up to three days prior. Lightly season the brisket with a Mexican inspired seasoning. We are lightly seasoning because the brisket was heavily seasoned when it was originally cooked.
Chop the brisket into smaller, bite sized pieces for better distribution throughout the quesadilla. Look to use one pound of diced brisket pieces for this recipe.
Shred Your Own Cheese
For the cheddar and Oaxaca cheeses, it is best to shred these yourself because they will melt easier. Pre shredded cheeses are coated with anti-caking agents to keep the pieces from sticking together in the bag. With that said, it also keeps them from melting as easy. Look for cheddar cheese in block form and Oaxaca in a pre-packaged ball at the store. Oaxaca cheese will most likely be in a Latin foods refrigerated section separate from the more common cheeses in the United States.
To be on the safe side, plan for two cups each of shredded cheddar and Oaxaca cheeses.
Dice the Vegetables
We’ll be using one jalapeño, one third cup of onion, and one third cup of tomato. All of these vegetables should be diced into half inch pieces at their biggest. Substitute red bell pepper for tomato when there are allergies or want something different.
It is recommended to sauté the onion and jalapeño (and red bell pepper) for a few minutes at medium heat prior to using in this brisket quesadilla recipe.
Which Type of Tortillas Should I Use?
When it comes to beef brisket quesadillas, I am a firm believer in using flour tortillas for this recipe. Flour tortillas are softer and more pliable. My favorite are the uncooked flour tortillas that you can find at most grocery stores and places like Costco or Sam’s Club. They will be in the refrigerated section, most likely in a Latin foods section.
Make sure to cook these flour tortillas in a pan on medium heat for 30-45 seconds on each side. Since this recipe calls for two tortillas per quesadilla, plan to use eight of them.
Assembling the Beef Brisket Quesadillas
With all of the ingredient amounts specified above, now the time has come to assemble the quesadillas! Start by taking a warmed flour tortilla and layer a half cup of shredded cheese, quarter pound of brisket, diced jalapeño, onion, and tomato, half cup of shredded Oaxaca cheese, and top with another flour tortilla. Repeat this process until you have made four beef brisket quesadillas.
How Long To Cook Brisket Quesadillas
On a griddle preheated to medium-low heat, place your quesadillas down. Cover them if possible to help the cheese melt better. Cook on each side for two minutes. Some griddles cook hotter than others, so make sure the tortillas aren’t getting burnt by using your spatula to gently lift one side to check.
Once they are done cooking, remove and start slicing for serving immediately.
Recommended Dipping Sauces
Quesadillas are best when dipped in sauce! I have a super easy recipe for cilantro lime crema that goes perfectly with brisket quesadillas! You can also do salsa or queso dip for these.
Which Part of the Brisket Should I Use for this Brisket Quesadilla Recipe?
A full brisket, or packer brisket, has two portions: the point and the flat. The point is the fattier, more tender portion while the flat is the more firm, leaner portion. I prefer to use pieces from both the point and the flat so I get the best of both worlds.
Can I Reheat Quesadillas?
Yes! These quesadillas can be reheated when stored properly in an airtight container, such as a Ziploc bag, in the refrigerator for up to three days.
Similar Recipes to Try
Brisket Quesadillas
Got leftover brisket? This brisket quesadilla recipe combines meat, cheeses, and warm flour tortillas. The recipe for success if you ask me.
Ingredients
- 8 flour tortillas (8 inches)
- 1 lb. brisket, diced
- 2 Cups shredded cheddar cheese
- 2 Cups shredded Oaxaca cheese
- 1 jalapeno, diced
- 1/3 Cup onion, diced
- 1/3 Cup tomato, diced
- 2 tsp Mexican seasoning
Instructions
- Preheat griddle to medium low heat.
- On a warm flour tortilla, evenly layer as follows: 1/2 cup shredded cheddar cheese, 1/4 cup diced brisket, 1 Tbsp jalapeno, 1 Tbsp onion, 1 Tbsp tomato, and 1/2 cup shredded Oaxaca cheese. Top with another tortilla. Repeat process three more times to make four quesadillas.
- Cook on griddle at medium low heat for two minutes. Flip and cook for an additional two minutes or until cheese is melted. Cover while cooking to help cheese melt more thoroughly.
- Remove from griddle and cut into fourths. Serve immediately.
Notes
- Substitute tomato for red bell pepper.
- Sauté jalapeno and onion for a few minutes before adding to recipe.
- Uncooked flour tortillas are preferred. Cook them on the griddle or in a separate pan for 90 seconds total (45 seconds per side).
Nutrition Information:
Yield: 8 Serving Size: 1/2 quesadillaAmount Per Serving: Calories: 625Total Fat: 36gSaturated Fat: 17gCholesterol: 96mgSodium: 902mgCarbohydrates: 46gFiber: 4gSugar: 3gProtein: 28g
NOTE: Nutrition information isn't always accurate.
