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.
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:
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.
How to assemble Leftover Brisket and Pepper Jack Quesadillas:
Recipe slightly adapted from The Pastry Queen by Rebecca Rather.
More food you can eat with your hands:
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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.
- 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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Serving Size:1 quesadilla
Amount Per Serving: Calories: 741Total Fat: 17.2gCarbohydrates: 57.2gFiber: 0.1gSugar: 5.3gProtein: 47.2g