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–+ servings

BBQ Brisket Quesadillas (Perfect for Leftover Brisket)

These 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!
2 servings
quartered brisket quesadillas on a plate
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes

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 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.

Notes

  • Make Ahead: Assemble up to 24 hours ahead and refrigerate. Cook just before serving.
  • Cheese Options: Pepper Jack adds spice, but Monterey Jack, Cheddar, Swiss, Gruyère, mozzarella, or smoked provolone all work well.
  • Keep It Crisp: Use only a light spray of oil. Too much oil can make the tortillas greasy.
  • No Brisket? Leftover pot roast, pulled pork, meatloaf, or roast beef are all good substitutes.
 

Nutritional Information

Serving: 1half of a quesadilla | Calories: 598kcal | Carbohydrates: 19g | Protein: 37g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 147mg | Sodium: 1157mg | Potassium: 338mg | Fiber: 1g | Sugar: 5g | Vitamin A: 833IU | Vitamin C: 0.1mg | Calcium: 397mg | Iron: 2mg