Leftover Brisket Quesadillas: Better the Second Time Around
Sneak Preview: Leftover Brisket Quesadillas with Pepper Jack Cheese and barbecue sauce are a great way to give new life to leftover brisket. Ingredients include beef brisket, barbecue sauce, cheese, flour tortillas, and Brie if you have it.
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Beef briskets seem to come only in large and X-large sizes. At my house, that means brisket leftovers. Try these quesadillas with brisket, barbecue sauce, and shredded cheese if you have a similar problem.
Although we like Pepper Jack cheese the best, making quesadillas is an excellent opportunity to use whatever bits and pieces of cheese you have in the fridge, from Mozzarella to Cheddar to Jack cheese.
What Makes These Quesadillas Unique?
Make these brisket quesadillas more sophisticated by spreading a layer of Brie on the bottom tortilla. It adds a subtle, slightly musty flavor I adore. I think you will, too. Leave it out if you don’t like Brie or don’t have it on hand. It’s not a deal-breaker.
Even without the Brie, the Pepper Jack cheese adds some kick. If you are cooking for somebody who doesn’t do “spicy,” stick with Monterey Jack. Cheddar will also work.
The amounts given below are only a suggestion. I don’t measure.
Ingredients and Substitutions
- TORTILLAS: Flour tortillas work better than corn tortillas because they are more pliable. As the cheese melts, the tortillas will soften and hold the ingredients together better. Whole wheat tortillas or gluten-free tortillas are also acceptable. Check out this recipe for homemade flour tortillas if you don’t have access to good flour tortillas,
- CHEESE: The recipe specifies Pepper Jack cheese because it’s our favorite. We enjoy the flavor the peppers add to the quesadilla. If you don’t favor “spicy” foods, use Monterrey Jack or Cheddar of any color.
- BRIE: A smear of Brie adds a nice flavor, but it’s not an essential ingredient. Don’t hesitate to leave it out if you don’t have it or don’t like Brie.
- BRISKET: Brisket is one of our favorite types of beef. We especially love bringing chopped brisket leftovers from our favorite barbecue restaurant. Use chicken, ground beef, or pulled pork instead of brisket.
- BARBECUE SAUCE: Use your favorite barbecue sauce or make it yourself.
- OTHER OPTIONS: The simplicity of quesadillas begs for creativity. Add cooked mushrooms, green onions, red onions, jalapenos, or corn.
📌Kitchen Tips📌 for Quesadillas
1. Layers of cheese are the “glue.”
Be sure there is a layer of cheese next to the underside of each tortilla. When melted, it will glue everything together. Also, it makes the quesadilla easier to flip without losing all the goodies.
2. Too much filling can make things messy.
Just like piling too many ingredients on a pizza, getting all the ingredients hot and melty inside becomes challenging. Overloaded quesadillas are also hard to eat.
3. How to flip a quesadilla without losing the filling inside:
When turning a quesadilla, grab another plate. In my case, it would be another paper plate because it’s very lightweight. But, of course, you could also use a piece of paper.
Place the plate upside down over the quesadilla you want to flip. Use one hand to hold the plate over the quesadilla and the other to hold the skillet handle.
Now, turn the skillet upside down so the quesadilla falls onto the plate in one piece. You should see the browned side on top. Slip your quesadilla back into the skillet. Return the skillet to your stovetop to finish browning.
4. Use a pizza cutter to portion your quesadilla.
A pizza cutter makes quick work of cutting a quesadilla. Kitchen shears or a large knife will also work if you don’t have a pizza cutter.
How To Assemble Leftover Brisket and Pepper Jack Quesadillas
Q and A About Quesadillas
Quesadillas are best served straight out of the pan. However, you can reheat them in an oven if necessary. Reheating them in an air fryer works quite well.
If you use too much oil in the pan when heating them, quesadillas will turn greasy. Don’t use more than 1/4 teaspoon of oil. One squirt from this oil sprayer is all you need.
Raw tortillas you cook yourself seem to have more fat (and, consequently, more flavor). You may not need to grease the pan at all.
This recipe is slightly adapted from The Pastry Queen by Rebecca Rather.
More Food You Can Eat with Your Hands
- Queso Corn Dip Recipe
- Smoked Turkey, Pepper Jack Cheese, and Basil Panini
- Crispy Egg and Sausage Breakfast Flautas
- Crispy Chicken and Spinach Flautas
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
A Leftover Brisket Recipe: Brisket and Pepper Jack Quesadillas
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Ingredients
- 1 tablespoon barbecue sauce
- 2-3 ounces (56 g) cooked brisket shredded
- 2 7 or 8-inch cooked flour tortillas
- 1 tablespoon Brie enough to make a thin layer (optional)
- ⅓ cup (75 g) shredded PepperJack cheese
- cilantro for garnish
Instructions
- Add the 1 tablespoon barbecue sauce to the 2-3 ounces (56 g) cooked brisket and stir to coat.
- Assemble 2 7 or 8-inch cooked flour tortillas in the following order: tortilla, 1 tablespoon Brie, half of 1/3 cup (75 g) shredded PepperJack cheese, brisket, then the other half of the Jack cheese, and finally, the remaining tortilla.
- Briefly preheat a medium non-stick skillet. Coat pan with a quick spray of cooking oil. (No more than 1/4 teaspoon of oil.)
- Carefully lay a tortilla into a skillet over medium-low heat. Press lightly to help the cheese melt and hold everything together. When the bottom is golden brown and crispy, spray the top tortilla with vegetable spray and turn the quesadilla with a spatula. (See my kitchen secret above for turning quesadillas without losing their innards.) Continue grilling until the second side is also brown and crispy.
- Sprinkle with chopped cilantro for garnish. Transfer to cutting board and cut into four or six wedges. I like to use a pizza cutter. Scissors also work well. A knife would be my third choice.
Equipment
Nutrition
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Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.