Whole30 Brisket Quesadilla
Elevate your quesadilla game with this Whole30 Brisket Quesadilla recipe, a savory and satisfying dish that's both grain-free and dairy-free, perfect for those following a Whole30 diet or seeking a healthier twist on comfort food. Tender, oven-roasted beef brisket, seasoned with a flavorful blend of coconut aminos, apple cider vinegar, and smoky spices, is paired with caramelized bell peppers, onions, and optional jalapeños to create a filling that's bold and vibrant. Wrapped in Whole30-compliant tortillas and cooked until golden-crisp, these quesadillas are served alongside creamy mashed avocado laced with lime juice and fresh cilantro for a zesty finishing touch. With a prep time of just 20 minutes and slow-cooked perfection, this recipe is a great way to transform your favorite cheat meal into a wholesome, nutritious delight. Perfect for dinner, gatherings, or any occasion craving indulgence without compromise.
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Recipe Information
Ingredients
- 1.5 pounds Beef Brisket
- 0.25 cup Coconut Aminos
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 1 large Red Bell Pepper, thinly sliced
- 1 medium Yellow Onion, thinly sliced
- 1 optional Jalapeno, thinly sliced
- 8 pieces Whole30 Compliant Grain-Free Tortillas
- 2 large Avocado
- 1 tablespoon Lime Juice
- 0.25 cup Cilantro, chopped
- 1 cup Lettuce, shredded
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, combine coconut aminos, apple cider vinegar, garlic powder, onion powder, paprika, salt, and black pepper.
Rub the brisket with the spice mixture thoroughly.
Place brisket in a large baking dish and cover with aluminum foil. Cook in the preheated oven for 3 hours, or until fork-tender.
While the brisket cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add sliced red bell pepper, yellow onion, and optional jalapeno to the skillet. Sauté until the vegetables are soft and slightly caramelized, about 8-10 minutes. Set aside.
Once the brisket is cooked, remove it from the oven and let it rest for 10 minutes. Then, shred the brisket using two forks.
In a separate bowl, mash the avocados and mix with lime juice and cilantro. Season with salt to taste.
To assemble the quesadillas, place a grain-free tortilla in a clean skillet over medium heat. Layer shredded brisket and sautéed vegetables on one half of the tortilla.
Fold the tortilla in half and cook for about 2-3 minutes per side, until the tortilla is golden and crisp.
Repeat with the remaining tortillas and filling.
Serve the quesadillas with mashed avocado, shredded lettuce, and any extra cilantro.
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1805 mg | 78% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 9.4 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 98 mg | 8% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1349 mg | 29% | |
*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.
