Paleo Brisket Quesadilla
Discover the irresistible flavors of a Paleo Brisket Quesadilla, a grain-free twist on a classic comfort food that’s both hearty and wholesome. This recipe features tender, cooked beef brisket that’s paired with caramelized onions, sweet red bell peppers, and creamy avocado, all wrapped in handcrafted tortillas made from coconut and tapioca flour. Perfect for those following a paleo lifestyle, these quesadillas deliver rich, smoky flavors while being naturally gluten-free and refined-sugar-free. Finished with fresh cilantro and a splash of lime, each bite bursts with vibrant freshness and satisfying textures. Whether you're preparing a weeknight dinner or entertaining guests, this delicious and nutritious dish is sure to impress.
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Recipe Information
Ingredients
- 1 pound cooked beef brisket
- 1 cup coconut flour
- 1 cup tapioca flour
- 1 cup water
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 medium onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 whole avocado, sliced
- 2 tablespoons cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
In a medium bowl, combine coconut flour, tapioca flour, water, 2 tablespoons of olive oil, and salt to form a smooth batter. This will be the base for your grain-free tortillas.
Heat a non-stick pan over medium heat and lightly grease with a bit of olive oil. Pour a small portion (about 1/4 cup) of the batter into the pan. Quickly spread it using the back of a spoon to form a thin circle.
Cook each tortilla for 2-3 minutes on one side until the edges start to lift slightly, then flip and cook for another 2 minutes. Repeat with remaining batter and set tortillas aside.
In the same pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the thinly sliced onion and red bell pepper, sautéing for about 5-7 minutes until the vegetables are softened and slightly caramelized.
Add the cooked beef brisket to the pan and stir to combine with the vegetables. Cook until the brisket is warmed through, about 5 minutes.
Assemble each quesadilla by placing a portion of the brisket mixture on one half of a tortilla, adding slices of avocado and a sprinkle of chopped cilantro.
Fold the tortilla over the filling to form a half-moon shape. Return to the pan and cook for another 2 minutes on each side to ensure the quesadilla is heated through and lightly crisped.
Remove from the pan, cut into wedges, and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 66.8 g | 239% | |
| Total Sugars | 27.2 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3288 mg | 70% | |
*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.
