A Leftover Brisket Recipe: Brisket and Pepper Jack Quesadillas
To make these tasty quesadillas, chopped brisket, Brie, and Pepper Jack cheese get dressed up with barbecue sauce for a party between a couple of flour tortillas.
1 tablespoonBrie - enough to make a thin layer (optional)
⅓cup(75g)shredded PepperJack cheese
cilantro for garnish
Instructions
Add the 1 tablespoon barbecue sauce to the 2-3 ounces cooked brisket and stir to coat.
Assemble 2 7 or 8-inch cooked flour tortillas in the following order: tortilla, 1 tablespoon Brie, half of 1/3 cup shredded PepperJack cheese, brisket, then the other half of the Jack cheese, and finally, the remaining tortilla.
Briefly preheat a medium non-stick skillet. Coat pan with a quick spray of cooking oil. (No more than 1/4 teaspoon of oil.)
Carefully lay a tortilla into a skillet over medium-low heat. Press lightly to help the cheese melt and hold everything together. When the bottom is golden brown and crispy, spray the top tortilla with vegetable spray and turn the quesadilla with a spatula. (See my kitchen secret above for turning quesadillas without losing their innards.) Continue grilling until the second side is also brown and crispy.
Sprinkle with chopped cilantro for garnish. 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.