Low Carb Brisket Quesadilla
Indulge in the ultimate tex-mex flavor fusion with this Low Carb Brisket Quesadilla, a quick and satisfying recipe that’s perfect for keto and low-carb lifestyles! Featuring tender shredded brisket paired with a melt-in-your-mouth blend of cheddar and Monterey Jack cheeses, these quesadillas are crafted with low-carb tortillas for a guilt-free twist on a classic favorite. A sprinkle of fresh cilantro and green onion adds a vibrant freshness, while creamy avocado and tangy sour cream serve as the perfect accompaniments. With just 15 minutes of prep time and a golden, crispy finish in a skillet, this mouthwatering recipe balances bold flavors and wholesome ingredients for a weeknight meal or crowd-pleasing appetizer. Keywords: low carb quesadilla, brisket recipe, keto-friendly Mexican, quick and easy keto meals, low-carb dinner.
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Recipe Information
Ingredients
- 1 cup Cooked brisket
- 4 small Low carb tortillas
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Olive oil
- 0.25 cup Sliced green onion
- 2 tablespoons Chopped fresh cilantro
- 1 medium Sliced avocado
- 0.5 cup Sour cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by shredding the cooked brisket if it is not already shredded. Set aside.
In a medium-sized bowl, combine the shredded cheddar cheese, shredded Monterey Jack cheese, and sliced green onions.
Lay out the four low-carb tortillas on a flat surface and spread the cheese mixture evenly over two tortillas. Top with an equal amount of brisket.
Add a sprinkle of chopped cilantro over the brisket. Season with salt and black pepper to taste.
Place the remaining tortillas on top to form two quesadillas.
Heat the olive oil in a large non-stick skillet over medium heat.
Carefully place one quesadilla in the skillet. Cook for about 3-4 minutes on one side, or until the tortilla is golden brown and the cheese begins to melt.
Using a spatula, carefully flip the quesadilla to cook the other side for an additional 3-4 minutes. Repeat with the second quesadilla.
Once both quesadillas are cooked, remove from the skillet and let them cool for a minute. Then, slice each into wedges.
Serve the quesadillas with slices of avocado and a dollop of sour cream. Optionally, you can garnish with additional cilantro or green onion.
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 9.0 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2283 mg | 176% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2164 mg | 46% | |
*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.
