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Up Close Picture of a Stack of Sliced BBQ Brisket Quesadilla

4-Ingredient BBQ Brisket Quesadillas

The best use for leftover brisket: slices smothered in BBQ sauce, layered with Colby Jack between two burrito-size tortillas and pan-toasted until golden and melty. Four ingredients, gone in minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 quesadillas
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 cups leftover cooked brisket sliced, about 12-16 pieces
  • 1/2 cup BBQ sauce such as Sweet Baby Ray's
  • 8 burrito-size flour tortillas
  • 2 cups shredded Colby Jack cheese
  • cooking spray

Method
 

  1. Smother the brisket slices in BBQ sauce until they are dripping.
  2. Lay a tortilla flat and spread a layer of cheese, then 3-4 pieces of saucy brisket, then another layer of cheese so everything melts together.
  3. Spray a large sauté pan with cooking spray, add the tortilla, top with a second tortilla and spray the top.
  4. Cook over low-medium heat, watching closely, until browned. Flip and brown the other side until the cheese just begins to melt.
  5. Let rest a few minutes before cutting so the cheese does not run out. Repeat with the remaining tortillas.

Notes

Quesadillas go from golden to charred fast, so keep the heat low-medium and stay close.