Brisket Quesadilla
Turn your leftover brisket into this Brisket Quesadilla. Layers of cheese, veggies and brisket makes this quesadilla an easy weeknight meal.
Servings: 4
Calories: 603kcal
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.
Notes
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.
quesadillas.
Nutrition
Calories: 603kcal | Carbohydrates: 35g | Protein: 44g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 108mg | Sodium: 972mg | Potassium: 615mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1389IU | Vitamin C: 39mg | Calcium: 748mg | Iron: 5mg
