Brisket Quesadilla
Elevate your Tex-Mex game with these mouthwatering Brisket Quesadillas, a hearty fusion of smoky, tender brisket and gooey melted cheeses packed between golden flour tortillas. Perfect for dinner or a decadent appetizer, this recipe combines shredded cheddar and Monterey Jack cheeses with sautéed green bell pepper and red onion for a burst of flavorful freshness in every bite. The brisket's rich, savory profile pairs beautifully with creamy sour cream and zesty salsa on the side. Ready in just under 35 minutes, this quick and easy recipe is great for feeding a crowd or satisfying comfort-food cravings. Whether you're hosting a game day party or simply want a creative way to use leftover brisket, these quesadillas are the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Cooked brisket
- 4 large Flour tortillas
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 medium Green bell pepper
- 0.5 medium Red onion
- 2 tablespoons Butter
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 cup Sour cream
- 0.5 cup Salsa
Instructions
Chop the green bell pepper and red onion into small, bite-sized pieces.
In a large skillet over medium heat, melt 1 tablespoon of butter.
Add the chopped green bell pepper and red onion to the skillet and sauté for 5-7 minutes, or until softened. Remove the vegetables from the skillet and set aside.
Shred the cooked brisket if not already shredded.
In the same skillet, reduce heat to medium-low and melt the remaining 1 tablespoon of butter.
Place one large flour tortilla in the skillet.
Sprinkle 1/4 cup of shredded cheddar cheese evenly over the tortilla.
Add 1/2 cup of shredded brisket over the cheese.
Top with half of the sautéed bell pepper and onion mixture.
Sprinkle 1/4 cup of shredded Monterey Jack cheese over the vegetables and brisket.
Place another flour tortilla on top of the cheese and press lightly.
Cook the quesadilla for about 3-4 minutes, or until the bottom tortilla is golden brown and the cheese begins to melt.
Carefully flip the quesadilla using a spatula and cook the other side for another 3-4 minutes, until golden brown and cheeses are fully melted.
Remove the quesadilla from the skillet and cut into wedges.
Repeat the steps with the remaining ingredients to make another quesadilla.
Serve the brisket quesadilla slices warm with sour cream and salsa on the side.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 556 mg | 43% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
