Turn your leftover brisket into this Brisket Quesadilla. Layers of cheese, veggies and brisket makes this quesadilla an easy weeknight meal.
Get My Easy Grilling Cookbook Bundle for 75% OFF
Leftover barbecue meats make delicious quesadillas. Everyone loves it for a weeknight meal or a lunch on the weekends. Cooking these quesadillas on the griddle gives the tortilla the best texture.
This Blackstone Recipe is one of our favorite meals to prepare. Another family favorite quesadilla is Steak Fajita Quesadillas on the Blackstone.
Table of Contents
Why We Love This Recipe
Quesadillas can be prepared with many different kind of cheese, meats and veggies. You can even make this griddle quesadilla for a quick and easy dinner idea.
Cooking quesadilla on the flat top griddle gives the tortilla a crispy texture, the cheese melts perfectly over the brisket for a filling and hearty meal.
Ingredients
- Leftover Beef Brisket, shredded or chopped
- Large Flour Tortillas
- Shredded Cheese (cheddar, Monterey Jack, or a mix)
- Red Onion, thinly sliced
- Bell Pepper, thinly sliced
- Avocado Oil
- Cumin
- Smoked Paprika
- Salt and Black Pepper, to taste
- Optional: cilantro, sour cream, salsa for serving
Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.
Variations Ideas
- Favorite Cheeses – Change the cheese to what you prefer. Add Colby Jack Cheese, pepper jack cheese, sharp cheddar cheese, or a Mexican Cheese blend.
- Tortillas – Feel free to make this recipe with your favorite type of tortillas.
- Change Meat – BBQ Brisket Quesadilla can easily be made with different types of meats. Feel free to make it with rotisserie chicken, pork , or ground beef.
- Barbecue Sauce – To add barbecue flavor, feel free to mix the brisket with BBQ sauce.
Step by Step Instructions
- Step 1 – Combine Ingredients – In a bowl, mix the shredded brisket with cumin, smoked paprika, salt, and pepper.
- Step 2 – Heat Griddle – Preheat the Blackstone grill to medium-high heat.
- Step 3 – Cook Vegetables – Drizzle 1 tablespoon of avocado oil onto the grill. Add the sliced red onion and bell pepper. Cook, stirring occasionally, until they are softened and slightly charred, about 5 minutes. Remove and set aside.
- Step 4 – Top Tortilla – Lay out the flour tortillas. Sprinkle cheese on half of each tortilla, followed by the seasoned brisket, cooked vegetables, and more cheese. Fold the tortillas over to enclose the fillings.
- Step 5 – Add oil to griddle – Brush the remaining avocado oil onto the grill. Place the quesadillas on the grill and cook for about 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
- Step 6 – Serve and Enjoy – Remove the quesadillas from the grill. Let them cool for a minute before cutting into wedges. Serve with optional cilantro, sour cream, and salsa.
Recipe Tips
- Grill Temperature – Preheating the Blackstone grill to medium-high heat ensures that the tortillas will become crispy without burning during the cooking process, which is essential for making delicious
quesadillas. - Shredded Cheese – For best results to melt the cheese, we recommend shredding the cheese from hunk cheese. Pre-shredding cheese has added ingredients.
- Adding Ingredients – Make sure to not overfill the tortilla so the ingredients do not come out when cooking on the griddle.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 4 days. We recommend making what you are serving as these are best served immediately. Store quesadilla ingredients separately.
Yes, this quesadilla is great cooked on a frying pan or any kind of skillet. Spray the pan with cooking spray to easily flip the quesadilla to cook both sides.
More Easy Quesadilla Recipes
If you make this Brisket Quesadilla Recipe, please leave us a comment or star review. We love hearing from you.
Brisket Quesadilla
Ingredients
- 2 cups leftover brisket shredded or chopped
- 4 large flour tortillas
- 2 cups shredded cheese cheddar, Monterey Jack, or a mix
- 1/2 red onion thinly sliced
- 1 bell pepper thinly sliced
- 2 tablespoons avocado oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: cilantro sour cream, salsa for serving
Instructions
- In a bowl, mix the shredded brisket with cumin, smoked paprika, salt, and pepper.
- Preheat the Blackstone grill to medium-high heat.
- Drizzle 1 tablespoon of avocado oil onto the grill. Add the sliced red onion and bell pepper. Cook, stirring occasionally, until they are softened and slightly charred, about 5 minutes. Remove and set aside.
- Lay out the flour tortillas. Sprinkle cheese on half of each tortilla, followed by the seasoned brisket, cooked vegetables, and more cheese. Fold the tortillas over to enclose the fillings.
- Brush the remaining avocado oil onto the grill. Place the quesadillas on the grill and cook for about 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
- Remove the quesadillas from the grill. Let them cool for a minute before cutting into wedges. Serve with optional cilantro, sour cream, and salsa.
Recipe Notes
quesadillas.
