Gluten-Free Brisket Quesadilla
Transform your taco night into a gourmet affair with this irresistible Gluten-Free Brisket Quesadilla recipe! Featuring tender, shredded beef brisket paired with a medley of melted Monterey Jack and Cheddar cheeses, it's bursting with rich, savory flavor. Sautéed red onion and bell peppers add a touch of sweetness and color, while gluten-free tortillas keep it perfectly crisp and light. Ready in just 40 minutes, this dish is ideal for busy weeknights or impressing guests with a creative spin on Tex-Mex classics. Serve these quesadillas hot and gooey, topped with fresh cilantro and paired with creamy sour cream and zesty salsa for a crowd-pleasing meal that caters to gluten-free diets without compromising taste.
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 2 cups Cooked beef brisket, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 0.5 cup Red onion, thinly sliced
- 1 cup Bell pepper, thinly sliced
- 2 tablespoons Olive oil
- 0.25 cup Cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Sour cream
- 0.5 cup Salsa
Instructions
Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onion and bell pepper, and cook for about 5-7 minutes, stirring occasionally, until softened.
Step 2: Add the shredded brisket to the skillet with the vegetables. Season with salt and black pepper. Stir occasionally and cook for another 3-5 minutes until the brisket is heated through. Remove from heat and set aside.
Step 3: In a clean skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Place one gluten-free tortilla in the skillet.
Step 4: Sprinkle 1/4 cup of Monterey Jack cheese and 1/4 cup of Cheddar cheese evenly over the tortilla.
Step 5: Spread a portion of the brisket and vegetable mixture over the cheese layer. Sprinkle a bit more cheese on top to help the quesadilla stick together.
Step 6: Place another tortilla on top and press down gently. Cook for 2-3 minutes on each side, or until golden brown and the cheese has melted. Use a spatula to flip the quesadilla carefully.
Step 7: Repeat the process with the remaining tortillas and filling, adding more olive oil to the pan as necessary.
Step 8: Once cooked, transfer the quesadillas to a cutting board. Let them cool for a minute before slicing into wedges.
Step 9: Serve warm with chopped cilantro sprinkled on top, accompanied by sour cream and salsa on the side.
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 4706 mg | 205% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 30.6 g | ||
| Protein | 169.5 g | 339% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2076 mg | 160% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2743 mg | 58% | |
*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.
