Connie’s notes
When we make beef brisket BBQ, we cook a kilogram or more of meat. What we don’t finish in one meal, we keep in the fridge. Instead of simply reheating and serving the beef as usual, we like to get creative.
So, yes, this is essentially a recipe for leftover meat. But looking at these lovely beef brisket BBQ quesadillas, who would guess that they’re an exercise in recycling food?
But it isn’t just meat and cheese that go into the filling. There’s BBQ sauce to moisten the leftover meat, and vegetables to add contrast in both texture and texture. All these are tossed with shredded cheese to make the filling.
One important tip: Don’t overdo the cheese. This isn’t about how much cheese oozes out of the folded tortillas but, rather, about the correct amount of cheese to bind the meat and vegetables together. Colby Jack was used in these beef brisket BBQ quesadillas but you may substitute your preferred cheese variety. Cheese that melts well is ideal.
Ingredients
- 1 cup chopped beef brisket BBQ homemade or store-bought
- 1 to 2 tablespoons BBQ sauce
- ¼ cup chopped bell pepper
- ¼ cup thinly sliced scallions
- ½ cup shredded cheese
- 8 six-inch flour tortillas
Instructions
- Toss the beef brisket with the BBQ sauce.
- In a bowl, toss the beef with the chopped bell pepper and sliced scallions.
- Add the grated cheese and stir to distribute.
- Heat your skillet.
- Lay a tortilla on the hot skillet, heat and flip.
- Place two heaping tablespoons of beef and cheese filling on one side of the tortilla and fold the empty half over the filling to enclose.
- Cook until the underside of the tortilla until browned in sports (sightly press the folded tortilla with a spatula as it heats to prevent it from popping open).
- Flip the tortilla and brown the other side.
- Repeat with the remaining filling and tortillas.
- Serve your beef brisket BBQ quesadillas while hot.
Beef brisket and gravy
