Low Sodium Brisket Quesadilla
Say hello to irresistible flavor with this Low Sodium Brisket Quesadilla recipe—your secret to a satisfying and heart-healthy Tex-Mex meal! Tender beef brisket is slow-cooked to perfection in a salt-free chicken broth infused with smoky paprika, garlic, and cumin, then paired with caramelized onions, vibrant yellow bell peppers, and creamy Monterey Jack cheese. All of this goodness is folded into whole wheat tortillas and crisped to golden perfection in a hot skillet. Finished with a sprinkle of fresh cilantro and a squeeze of lime, these quesadillas are a delicious way to enjoy bold flavors without the excess sodium. Perfect for a wholesome family dinner or casual entertaining, this recipe brings balanced nutrition and gourmet-level taste to your plate!
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Recipe Information
Ingredients
- 1 pound Beef brisket
- 2 cups Salt-free chicken broth
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 4 Whole wheat tortillas
- 1 cup Monterey Jack cheese, shredded (low sodium if available)
- 0.5 Red onion, thinly sliced
- 1 Yellow bell pepper, thinly sliced
- 2 tablespoons Olive oil
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Preheat oven to 300°F (150°C).
In a small bowl, combine onion powder, garlic powder, smoked paprika, ground cumin, and black pepper.
Rub the spice mixture all over the beef brisket.
Place the brisket in a large baking dish and pour the salt-free chicken broth around it.
Cover the dish tightly with foil and cook in the preheated oven for 4 hours, or until the brisket is tender and easily shredded with a fork.
Once the brisket is cooked, remove it from the oven and let it cool slightly before shredding the meat with two forks.
In a skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced red onion and yellow bell pepper, sautéing until they are soft and slightly caramelized, about 5-7 minutes.
To assemble the quesadillas, sprinkle 1/4 cup of shredded Monterey Jack cheese on one half of a tortilla. Top with a layer of shredded brisket, some sautéed onions and peppers, and a sprinkle of chopped cilantro.
Fold the tortilla over to create a half-moon shape.
In a clean skillet, heat the remaining tablespoon of olive oil over medium heat. Place the quesadilla in the skillet and cook until the tortilla is golden brown and the cheese has melted, about 2-3 minutes per side.
Repeat with the remaining tortillas and filling ingredients.
Serve the quesadillas hot, garnished with wedges of lime.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 10.6 g | ||
| Protein | 183.6 g | 367% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1110 mg | 85% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2504 mg | 53% | |
*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.
