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.

Brisket quesadillas with Pepper Jack Cheese on a plate with salsa on  the side.Pin

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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 with cheese, bbq sauce, and brisket slices.Pin
  • 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.

using a pizza cutter to portion quesadillasPin

How To Assemble Leftover Brisket and Pepper Jack Quesadillas

mixing leftover brisket with barbecue saucePin
Add barbecue sauce to the chopped brisket and stir to coat the beef.
spreading flour tortillas with BriePin
Assemble your tortilla on a plate or piece of wax paper. Next, spread the Brie over the top of the first tortilla. (Brie is optional.)
tortilla sprinkled with cheese.Pin
Then, sprinkle with shredded Pepper Jack.
Then, a layer of saucy brisketPin
Cover cheese with chopped brisket.
Then, another  layer of cheese.Pin
Add another layer of cheese.
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Cover with a second flour tortilla.
use the paper or plate you assemble the quesadilla on to transfer it to a hot skilletPin
Spritz a hot skillet with a touch of oil. Transfer the assembled tortilla to the skillet.
Occasionally press the tortilla with a flat spatula to help the cheese melt.Pin
Use a spatula to press down on the quesadilla and melt the cheese.
Flipping the tortillaPin
Flip the tortilla using a plate or piece of paper. (See the video.)
cutting baked tortilla with a pizza cutter.Pin
Cut the tortilla with a pizza cutter, scissors, or a sharp knife.
finished tortillas on a plate.Pin
Garnish with cilantro, if desired.

Q and A About Quesadillas

Can I make quesadillas ahead of time?

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.

Why are my quesadillas soft and greasy?

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


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.

quartered brisket quesadillas on a platePin
Yield: 2 servings

A Leftover Brisket Recipe: Brisket and Pepper Jack Quesadillas

To make these tasty quesadillas, chopped brisket, Brie, and Pepper Jack cheese get dressed up with barbecue sauce for a party between a couple of flour tortillas.

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Video

Prep time: 5 minutes
Cook time: 8 minutes
Total time: 13 minutes

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)
  • 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.

Nutrition

Serving: 1half of a quesadilla | Calories: 598kcal | Carbohydrates: 19g | Protein: 37g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 147mg | Sodium: 1157mg | Potassium: 338mg | Fiber: 1g | Sugar: 5g | Vitamin A: 833IU | Vitamin C: 0.1mg | Calcium: 397mg | Iron: 2mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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6 Comments

  1. Youre absolutely awesome! I have a soirée on Saturday and I did not know hat appetizers to chose! Short, sweet and to the point! Thank you! Your quesadillas look spectacular and I’m all over it!

    Ps awesome tribute to your dad..I’m a daddy’s girl too!

    1. Thanks Penny, Hope your soiree is a success.

  2. 92!!!! THAT is an amazing age – he looks wonderful – congrats on an early birthday! Easy Quesadillas… so easy I just will have to make these! Have tortillas in my freezer and haven’t used them – so I’m all set except for the brisket! That looks easy as well!

  3. Your Quesadillas look scrumptious and just might motivate me to make some. You know I’ve never made a quesadilla before. Yes, I eaten tortillas, mostly with Chicken Caesar Salad rolled inside.
    Being a farmer all his life must have agreed with your Father. He looks wonderful and I hope he has a wonderful 92nd birthday next month. I thank him and all those in his profession who helped put good food on our tables.

  4. Looks great. Will have to pass this on to Brent as you have listed his favorite ingredients- cheese, beef, and tortillas. Agree with Scooter- Dad looks great and 92 is amazing!!

  5. Looks great! Wish I had some right now. I especially like the tribute and picture to your Dad.

    Good for him with the scrabble!