Brisket Quesadillas

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

Smoked Beef Birria Tacos

Grilled Elotes

Brisket Breakfast Hash

Barbacoa Tacos