Name: Leftover Brisket Quesadillas: A Second-Day Win!
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 1 tablespoon barbecue sauce; 2-3 ounces cooked brisket (shredded); 2 7 or 8-inch cooked flour tortillas; 1 tablespoon Brie (enough to make a thin layer (optional)); 1/3 cup shredded PepperJack cheese; cilantro for garnish

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Sneak Preview: Leftover brisket? Turn it into a cheesy, melty, barbecue-infused quesadilla! All you need are flour tortillas, shredded brisket, your favorite barbecue sauce, and Pepper Jack cheese. Add a smear of Brie (optional) for a gourmet touch!

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

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Beef 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, barbecue sauce, and cheese.

These quesadillas transform yesterday’s barbecue into a crispy, cheesy masterpiece. Pepper Jack brings the heat, barbecue sauce adds smoky sweetness, and Brie (if you have it) takes things up a notch.

Shared & Loved
I made these from the leftover roast (your Comforting Pot Roast recipe). For cheese, I used what I had on hand – Swiss and gruyere combo, mozzarella, and smoked provolone. They were yummy! Thanks for the delicious recipe. We will definitely be having them again.–DEBBIE

Ingredients and Substitutions

tortillas with cheese, bbq sauce, and brisket slices.

TORTILLAS: Flour works best, but whole wheat or gluten-free are fine. Homemade adds extra flavor.

BRISKET: Any leftover pork, leftover meatloaf, or leftover beef roast will also work.

CHEESE: Pepper Jack for spice, or swap in Cheddar or Monterey Jack.

BARBECUE SAUCE: Store-bought or homemade, your choice.

BRIE (optional): Adds rich creaminess; skip if you prefer.

EXTRAS: Mushrooms, jalapeños, red onions, or corn for variety.

How to Make Leftover Brisket Quesadillas

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

Spreading Brie over the bottom tortilla. — **Spread Brie on one tortilla**

sprinkle cheese on top of the bottom tortilla. — **Spread Brie on one tortilla**

cover with another tortilla — **Top with another flour tortilla**

use the paper or plate you assemble the quesadilla on to transfer it to a hot skillet — **Top with another flour tortilla**

?Tips That Make a Difference

• Cheese is the glue: Place cheese on both tortillas so everything sticks together.
• Don’t overfill: Too much filling makes flipping tricky and can lead to a messy quesadilla.
• Flip like a pro: Use a paper plate—place it over the quesadilla, flip, then slide it back into the skillet.
• Slice with ease: A pizza cutter works best, but scissors or a sharp knife will do the job.

Leftover Brisket Quesadillas: A Second-Day Win!

By Paula Rhodes

These Leftover Brisket Quesadillas are a quick and tasty way to breathe new life into yesterday’s brisket. Shredded beef, barbecue sauce, and melty Pepper Jack cheese get sandwiched between crispy flour tortillas for a simple, satisfying meal. Optional Brie adds a touch of gourmet flair!

5 from 4 votes

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Video

Prep time: 5

Cook time: 8

Total time: 13

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)
⅓ cup (75 g) shredded PepperJack cheese
cilantro for garnish

Instructions

Mix the Filling: In a small bowl, combine 1 tablespoon barbecue sauce with 2-3 ounces (56 g) cooked brisket.
Prepare the Base: Place one tortilla on a plate and spread Brie on top, if using.
Layer the Cheese and Brisket: Sprinkle half the Pepper Jack over the tortilla, add the brisket, then top with the remaining cheese. Cover with the second tortilla.
Start Cooking: Heat a skillet over medium-low, lightly spray with oil, and place the quesadilla inside.
Press and Crisp: Press down gently with a spatula to help the cheese melt and the tortilla crisp.
Flip the Quesadilla: When the bottom is golden and crispy, spray the top with oil, then flip using the plate trick (see kitchen tip above) to keep the filling in place. Cook until both sides are golden.
Garnish and Cut: Sprinkle with chopped cilantro, transfer to a cutting board, and slice into four or six wedges. A pizza cutter works best, scissors second, and a knife if you must.

Equipment

Non-Stick Frypan Set

Nutrition

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

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

FAQs

Can I make these ahead of time?
- Yes! Assemble them in advance and store them in the fridge. Cook when ready to eat.

Why are my quesadillas greasy?
- Too much oil! A light spritz is all you need. Also, avoid super fatty cheese.

Final Thoughts

Oh, how I love “leftover” recipes that are just as delicious as the original food involved. But they can’t be too much work, or I’m not interested. Thankfully, quesadillas are quick and easy. I hope you’ll give these a try.

p.s. I rarely have Brie on hand, but that doesn’t stop me from throwing these together with any leftover cheese I can find in the fridge.

More Handheld Bites You’ll Love

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

This recipe is slightly adapted from The Pastry Queen by Rebecca Rather.

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8 Comments

I made these from the leftover roast (your Comforting Pot Roast recipe). For cheese, I used what I had on hand – Swiss and gruyere combo, mozzarella, and smoked provolone. And omitted the cilantro. This is the first time I have made quesadillas. My hubby really liked them and even suggested I make them for friends when we get together. They were yummy! Thanks for the delicious recipe. We will definitely be having them again.

Paula says:

at

Debbie, Wow! This is your first round with quesadillas? Aren’t they fabulous? So easy to make and easy to customize for whatever you have and whatever each person wants. The smoked Provolone is an inspired idea, but then I love any kind of cheese.

Thanks so much for taking the time to write.

Reply

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 says:

at

Thanks Penny, Hope your soiree is a success.

Reply

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!

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.

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!!

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

Good for him with the scrabble!

Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.