Brisket Quesadillas Recipes

Steps:

• Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
• Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
• Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

Steps:

• 1. Have your brisket slices ready.
• 2. Grate your cheese.
• 3. Spray skillet bottom of tortilla with non stick spray, place that side down in hot skillet, the spray will help the tortilla to brown and crisp up. https://www.justapinch.com/recipes/bread/flatbread/flour-tortillas-sodium-free-low-sodium-opt.html?p=1
• 4. Spread Thai chili paste on one side of your flour tortilla's, better yet, spread it on one side of all your flour tortilla's.
• 5. Cook about 3-5 min, then with spatula flip over, cook another 3-5 min or till cheese is melted. Enjoy a mouth watering recycled treat.

Steps:

• To prepare the brisket, preheat the oven to 350°F. Place the brisket in a large casserole dish or roasting pan; set aside. Combine the chili powder, garlic powder, onion powder, cumin, black pepper, and brown sugar in a small bowl. Rub on both sides of the brisket. In another small bowl, combine the barbecue sauce and beef broth. Pour over the brisket. Cover the dish or pan with foil and bake for 3 hours. Remove the foil and bake for 1 more hour, or until fork-tender and the liquid has reduced. Allow the brisket to cool then cover and refrigerate it (in the remaining sauce) for 24 hours. To prepare the quesadillas, preheat the oven to 250°F. Remove the brisket from the fridge and discard any fat that may have accumulated on the surface of the liquid. Place the brisket on a large cutting board and cut the meat, against the grain, into 1/4-inch thick slices. Place half of the brisket slices into a large saucepot with half of its liquid. Heat on low and break up the meat slightly. (Place the other half of the meat and the liquid, if desired, into a zip-top bag or an air-tight container and freeze for later use.) Lay out 7 flour tortillas. Spread a thin layer of refried beans on one half of each of each tortilla. (Use the whole can.) Divide the warm brisket over the beans. Top with the sautéed onions and cheese and fold up the tortillas. Pour about 1/3 cup of oil in a large sauté pan or griddle and set the heat to medium-high. Gently place the quesadillas in the hot oil and brown each side. Keep the finished quesadilla warm in the oven and repeat this process until all the quesadillas have been fried. Slice each quesadilla into 4 wedges and serve.

Steps:

• Spread the spread (lol) on 2 tortillas.
• The following amounts will be to your liking.
• Top one tortilla with filling in the order listed.
• Place the other tortilla with the spread on it spread side down onto the filling and lghtly mash.
• Cut into 4 pie shaped pieces.
• Repeat.