As part of my “I have way too much brisket in my fridge” series, these Barbecue Brisket Quesadillas have become a huge hit in my house. Up until today, I’ve been serving the brisket with a horseradish sauce, so the barbecue and mango was a nice change. These quesadillas can also be made as tacos if you really want to fill them up with brisket.
I absolutely fell in love with the mango in these brisket quesadillas. The mangos soften with a little heat, yielding little sweet and juicy bites. It provides great contrasting flavor and texture.
I think I forgot I was even eating leftover brisket since I was so excited about the mangos.
I’ve already made these quesadillas a few times since braising the brisket, which means that I’ve learned a few things along the way. I always like testing recipes a few times before posting them, so I can make them better.
The first time I made them, I added the barbecue sauce to the brisket filling before browning the quesadilla on the griddle. It made the tortillas a little soggy. Not bad, but they just weren’t as crisp as I wanted them to be.
However, if your brisket is a little dry, then you can add up to a tablespoon of barbecue sauce when heating it up in a pan (see recipe).
The second time, I drizzled the barbecue sauce over the top right before serving. Since the brisket is so succulent and moist, the quesadilla didn’t need the moisture from the sauce. The mango pieces helped with that too.
Drizzling the sauce over the top makes this brisket quesadilla a knife and fork meal, or it might get messy.
Messy can be good though.
- 1 mango, chopped (about ¾ cup)
- 10 oz shredded beef brisket
- 3 oz cheese, Jack or Swiss
- 4 medium tortillas
- ¼ cup barbecue sauce
- cooking spray
- Warm up the brisket in a small pan over medium heat. If the brisket is dry, add up to a tablespoon of barbecue sauce and continue to cook until warmed through. Add the mango pieces and stir. Remove from heat and drain any excess liquid.
- Heat a griddle over medium-high heat and spray with cooking spray. Place one tortilla on the griddle and top with half of the brisket mixture. Add half of the cheese and top with the second tortilla. Cook until the bottom is a golden brown, then flip. Continue cooking until the second side is golden brown and the cheese has melted. If the quesadilla is browning too quickly, reduce the heat.
- Repeat with second quesadilla.
- Drizzle with extra barbecue sauce and serve immediately.