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.