Skip to Content

Home » A Leftover Brisket Idea: Brisket Quesadillas with Pepper Jack Cheese

A Leftover Brisket Idea: Brisket Quesadillas with Pepper Jack Cheese

Preview: Here’s a leftover brisket idea you might need: Brisket Quesadillas with Pepper Jack Cheese and barbecue sauce.

Briskets seem to come only in Large and X-Large sizes. At my house, that means brisket leftovers. If you have a similar problem, try these quesadillas with brisket.

Although we like Pepper Jack Cheese, it’s a good chance to use whatever bits and pieces of cheese you have in the fridge from Mozzarella to Cheddar to Jack cheese.

BRISKET AND PEPPER JACK QUESADILLAS served with pico de gallo

What makes 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.



Kitchen tips 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.


How to assemble Leftover 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

Recipe slightly adapted from The Pastry Queen by Rebecca Rather.


More food you can eat with your hands:


Pin the picture below to save for later.

Brisket and Pepper Jack Quesadillas


Get a FREE Mini-Tart Dessert Cookbook when you sign up for my newsletters.

    Don’t worry. I won’t share your email. You can unsubscribe or change your profile at anytime.


    Did you enjoy this recipe? You can help others (and me) by leaving a rating on the recipe card itself underneath the picture. No comment required. Thank you.

    Hope to see you again soon!
    Paula

    p.s. Questions? Email me: paula at saladinajar.com.

    Yield: 1 quesadilla

    A Leftover Brisket Recipe: Brisket and Pepper Jack Quesadillas

    Brisket and Pepper Jack Quesadillas

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

    Prep Time 5 minutes
    Cook Time 8 minutes
    Total Time 13 minutes

    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.

    Recommended Products

    As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.

    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?

    Please leave a comment on the blog or share a photo on Pinterest

    CINNAMON BASIL SYRUP
    Cinnamon Basil Sugar Syrup
    ← Read Last Post
    BACON-WRAPPED JALAPENO CHICKEN BITES in an iron skillet
    Armadillo Eggs with Chicken and Bacon: Great on the Grill
    Read Next Post →

    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!