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 to spice up the flavor profile and another layer of cheese.
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.
How to assemble Brisket and Pepper Jack Quesadillas:
3 kitchen secrets for quesadillas:
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.
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.
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.
If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula
- 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
- 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
- Briefly preheat a medium non-stick skillet. Coat pan with a quick spray of cooking oil.
- 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.
- 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: 741 Total Fat: 17.2g Carbohydrates: 57.2g Fiber: 0.1g Sugar: 5.3g Protein: 47.2g
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