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Brisket and Pepper Jack Quesadillas

Got some beef brisket leftover? “Remodel” it with Brisket and Pepper Jack Quesadillas. Spread some Brie inside (if you like), then add a layer of Pepper Jack cheese. Drizzle the whole mess with barbecue sauce and another layer of cheese to spice up the flavor profile.

BRISKET AND PEPPER JACK QUESADILLAS served with pico de gallo

My father was a Midwest farmer who grew corn and fattened cows.  When it comes to beef, I was spoiled.

The beef I purchase from the grocery store now doesn’t seem the same. It could be a case of things tasting different as an adult than as a child. Twinkies aren’t as good as they used to be, either.

Anyhow, when I do eat beef, it has to be special. These quesadillas qualify. 

WHAT MAKES THESE QUESADILLAS SPECIAL?

Sandwich beef brisket with cheese and barbecue sauce between crispy, golden-brown tortillas.  Make them 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.

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 never measure–just pile it on.

ASSEMBLING BRISKET AND PEPPER JACK QUESADILLAS

Showing assembly of brisket quesadillas
Assemble tortilla in the following order: tortilla, Brie (if using) half of Jack cheese, brisket, the other half of the Jack cheese, barbecue sauce, and another tortilla

3 KITCHEN SECRETS FOR QUESADILLAS

#1

How to flip a quesadilla without losing the filling inside:

When flipping a quesadilla, grab another plate. In my case, it would be another paper plate because it’s very lightweight.

Place the plate upside down over the quesadilla you want to flip. Using one hand to hold the plate over the quesadilla and the other hand 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.

#2

Use a pizza cutter to portion your quesadilla.

A pizza cutter makes quick work of cutting a pizza. If you don’t have a pizza cutter, kitchen shears will also work.

#3

Layers of cheese are the “glue.”

Be sure there is a layer of cheese next to each tortilla. When melted, it will glue everything together. Makes them easier to flip without losing all the goodies.


MORE FOOD YOU CAN EAT WITH YOUR HANDS


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Brisket and Pepper Jack Quesadillas



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If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

Brisket and Pepper Jack Quesadillas

Brisket and Pepper Jack Quesadillas

Yield: 1 quesadilla
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Chopped brisket, brie and pepper jack cheese get a drizzle of barbecue sauce between a couple of flour tortillas to make these tasty quesadillas.

Ingredients

  • 2 (7 or 8-inch) flour tortillas
  • 3 ounces chopped, cooked brisket
  • Brie (enough to make a thin layer), optional
  • 1/3 cup shredded PepperJack Cheese
  • Generous tablespoon barbecue sauce

Instructions

  1. Assemble tortilla in the following order: tortilla, Brie (if using) half of Jack cheese brisket, the other half of the Jack cheese, barbecue sauce, tortilla
  2. Briefly preheat a medium non-stick skillet. Coat pan with a quick spray of cooking oil.
  3. Carefully lay tortilla into skillet over medium heat. Press lightly to help the cheese melt and hold everything together. When bottom is golden brown and crispy, spray top tortilla with vegetable spray and turn quesadilla with a spatula. (See my kitchen secret above for turning quesadillas without losing their innards.) Continue grilling until second side is also brown and crispy.
  4. 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.

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Nutrition Information:
Yield: 1 Serving Size: 1 quesadilla
Amount Per Serving: Calories: 741Total Fat: 17.2gCarbohydrates: 57.2gFiber: 0.1gSugar: 5.3gProtein: 47.2g

Did you make this recipe?

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Penny

Friday 4th of January 2013

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!

Paula

Saturday 5th of January 2013

Thanks Penny, Hope your soiree is a success.

mike

Sunday 20th of June 2010

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!

Paula

Sunday 20th of June 2010

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.

Debbie

Sunday 20th of June 2010

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!!

Scooter

Saturday 19th of June 2010

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

Good for him with the scrabble!