Dairy-Free Brisket Quesadilla
Savor the bold, smoky flavors of our Dairy-Free Brisket Quesadilla, a delicious twist on a Tex-Mex classic that's entirely dairy-free! This recipe features tender, slow-cooked brisket infused with aromatic spices like cumin and chili powder, paired with sautéed onions, red bell peppers, and creamy non-dairy cheese. Wrapped in crispy corn tortillas and finished with a hint of fresh cilantro and lime, these quesadillas are perfect for those seeking a hearty yet lactose-free meal. Whether served as a crowd-pleasing appetizer or a satisfying weeknight dinner, this dish is packed with flavor, texture, and vibrant ingredients. Pair it with salsa or guacamole for an extra layer of indulgence!
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Recipe Information
Ingredients
- 1 pound Brisket
- 2 tablespoons Olive oil
- 1 medium Onion
- 1 medium Red bell pepper
- 2 cloves Garlic
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 cup Non-dairy cheese
- 8 Corn tortillas
- 0.25 cup Cilantro
- 1 Lime
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the brisket. Preheat your oven to 300°F (150°C). In a large oven-safe pot, heat 1 tablespoon of olive oil over medium-high heat.
Season the brisket with salt and black pepper. Sear the brisket in the pot for 4-5 minutes on each side until brown.
Remove the brisket from the pot and set aside. In the same pot, add the remaining olive oil and sauté the diced onion and red bell pepper until soft, about 5 minutes.
Add the minced garlic, cumin, and chili powder to the onion and bell pepper, cooking for an additional 2 minutes until fragrant.
Return the brisket to the pot, pour in enough water to cover half the brisket, and bring to a simmer. Cover the pot with a lid and transfer it to the oven. Cook for 3 hours or until the brisket is tender and easily shredded.
Once cooked, remove the brisket from the oven and allow it to cool slightly. Use two forks to shred the brisket.
In a large skillet, heat a small amount of olive oil over medium heat. Place a corn tortilla in the skillet and sprinkle 2 tablespoons of non-dairy cheese over half of the tortilla.
Layer with shredded brisket, sautéed vegetables, and a sprinkle of chopped cilantro. Optional: Add a squeeze of lime juice for extra flavor.
Fold the tortilla in half, pressing down gently with a spatula, and cook for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.
Repeat the process with the remaining tortillas and fillings.
Cut each quesadilla into thirds and serve warm. Enjoy your Dairy-Free Brisket Quesadilla with a side of salsa or guacamole if desired.
Nutrition Facts
Calories |
3182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.0 g | 224% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 4415 mg | 192% | |
| Total Carbohydrate | 216.4 g | 79% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 16.0 g | ||
| Protein | 167.1 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1652 mg | 127% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2403 mg | 51% | |
*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.
