4 Ingredient Bbq Brisket Quesadillas Food

BRISKET QUESADILLA

Steps:

• Place a large skillet over medium heat.
• Once hot, lay a tortilla in the pan, sprinkle 1/4 cup of the cheese over the entire surface of the tortilla.
• Lay 1/4 cup of shredded brisket on top of the cheese and place a few onion slices on top of the brisket.
• Spoon the BBQ sauce on top then fold the tortilla in half pressing down on the top with a spatula to "seal" the two halves together.
• Cook until golden and crispy on the bottom then flip and cook for another 2-3 minutes until golden brown and edges become crispy.
• Remove to a cutting board, cut into thirds and garnish as desired.
• Repeat with remaining 3 tortillas and ingredients.

4 INGREDIENT BBQ BRISKET QUESADILLAS

Steps:

• Smother the brisket in the BBQ sauce.
• Set out 6 flour tortillas and sprinkle with half the cheese.
• Divide the brisket among the tortillas.
• Sprinkle on the remaining cheese and top with the other 6 tortillas.
• Use cooking spray on a large saute pan and cook quesadillas on low to medium heat.
• Cook until browned and then flip.
• Remove when cheese is just about melting. Let sit a few minutes.
• Cut and serve!

DAVID VENABLE'S BEEF BRISKET QUESADILLAS RECIPE - (4.1/5)

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.

BRISKET QUESADILLA

Steps:

• In a small saucepan, add shredded brisket, barbecue sauce and beef broth. Cook over medium heat until heated through, stirring frequently.
• In a frying pan over medium heat, place a flour tortilla into the pan.
• Spread brisket on one half of the tortilla followed by shredded cheese and top with crispy onion strings, if desired. Fold tortilla in half and cook until tortilla starts to brown then flip over and continue cooking until the cheese is melted.
• *Or spread brisket over the entire surface of the tortilla, top with cheese, onion strings and the top tortilla. Cook and then cut into desired size.

BRISKET QUESADILLAS

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.