Do not overfill to ensure even cooking. Use medium heat to prevent burning before cheese melts. Reheat leftovers in a skillet for best texture.
Irresistible BBQ Brisket Quesadilla Recipe for Quick Weeknight Dinners Bold Flavor Bomb
Crispy flour tortillas filled with smoky brisket, tangy barbecue sauce, and melty cheese for a bold and satisfying weeknight dinner.
Ingredients
Scale
2 cups (300 g) cooked brisket, shredded or chopped
½ cup (120 ml) barbecue sauce
1½ cups (170 g) shredded Monterey Jack or mozzarella cheese
½ cup (60 g) shredded sharp cheddar cheese
4 large flour tortillas (8–10 inches / 20–25 cm)
1 tablespoon (15 ml) olive oil or 1 tablespoon (14 g) butter
Optional: ½ cup (75 g) sliced red onion
Optional: ½ cup (75 g) sautéed bell peppers
Optional: ¼ teaspoon (1 g) smoked paprika
Optional: ¼ teaspoon (1 g) chili powder
Optional: ¼ cup (15 g) chopped cilantro
Instructions
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Heat brisket with barbecue sauce (and optional spices) for 3–4 minutes.
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Layer cheese and brisket onto half of each tortilla. Add optional toppings.
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Fold tortillas in half.
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Cook in a skillet with olive oil or butter for 2–3 minutes per side until golden and crispy.
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Rest briefly, slice into wedges, and serve warm.