Smoked Brisket Quesadilla
- 1 Large flour tortilla (5 oz)
- 8 oz mixed cheese
- 4 oz smoked brisket
- 2 oz BBQ sauce
- 1oz lettuce
- 1 oz guacamole (side)
- 1 oz sour cream (side)
- 1 oz pico de gallo (side)
Heat up brisket.
Toast tortilla on press for 30 seconds.
Spread 8 oz mixed cheese on tortilla, do not leave empty spaces.
Spread pork over 1/2 of the tortilla.
Zig zag BBQ sauce on 1/2 of the tortilla, over the pork.
Close Quesadilla in half and cook for 3 minutes.
Cut in to 4 parts and plate with lettuce on the opposite side of the halfed quesadilla.
(Expo line) plate 1oz of guac, sour cream, and pico in ramekins.