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
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.
HICKORY SMOKED BRISKET QUESADILLA
I just had to share this because I believe this is the BEST quesadilla I've ever had in my life, and yes, I've had my share. I love leftovers, I love recycled meals, they are some of the best things I've ever fed my family!
Provided by Lynn Socko
Categories Other Main Dishes
Time 5m
Number Of Ingredients 5
Steps:
- 1. Have your brisket slices ready.
- 2. Grate your cheese.
- 3. Spray skillet bottom of tortilla with non stick spray, place that side down in hot skillet, the spray will help the tortilla to brown and crisp up. https://www.justapinch.com/recipes/bread/flatbread/flour-tortillas-sodium-free-low-sodium-opt.html?p=1
- 4. Spread Thai chili paste on one side of your flour tortilla's, better yet, spread it on one side of all your flour tortilla's.
- 5. Cook about 3-5 min, then with spatula flip over, cook another 3-5 min or till cheese is melted. Enjoy a mouth watering recycled treat.
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
BRISKET QUESADILLAS
Brisket quesadillas are easy and great to make with leftover brisket. Perfect for busy weeknight dinner and your entire family will enjoy them.
Time 15m
Number Of Ingredients 5
Steps:
- Place a large skillet on medium heat and spritz with cooking spray.
- Place tortilla on the pan and add 1/4 cup shredded cheese over the tortilla.
- Top with 1/4 cup shredded brisket. Them sprinkle on cilantro and diced jalapeño peppers.
- Fold the tortilla in half and press down with a spatula. This will seal the two sides together.
- Cook until golden brown or crispy, then flip and cook for additional 3 minutes.
- Remove from skillet, place on cutting board and half each tortilla.
- Repeat steps with remaining tortillas and ingredients.
Nutrition Facts : Calories 440 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 25 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 622 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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