Smoked Brisket and Beer Cheese Quesadillas
These quesadillas can be made for either Los Angeles football team (Rams or Chargers) to celebrate the taco culture in LA. The idea is to take a delicious smoked brisket as the base and then enhance it with Harry & David Pepper & Onion Relish, beer cheese, and jalapeno cheese sauce. It feels like a cross between a birria taco and a quesadilla. The beauty of quesadillas is that they can be assembled ahead of time and then cooked on a griddle or grill, or in a non-stick pan. This makes it a versatile and portable game day snack. They are easy to cut and share, and they go great with a little lime crema or homemade pico de gallo.
Ingredients:
- 4 10-inch flour tortillas
- 8 ounces smoked brisket meat
- 3 ounces tomato (diced)
- 3 ounces Harry & David® Hot & Smoky - Pepper and Onion Relish
- 1 ounce craft beer
- cheddar (grated)
- 1 ounce hopyard cheddar (grated)
- 2 ounces Harry & David® Jalapeno Tomato Cheese Dip
- 1 ounce scallions (sliced )
- cilantro (stems)
Instructions:
- In a small pan, warm the brisket and then add the tomatoes and pepper relish.
- Heat the panini press, griddle, or grill.
- Arrange the grated cheeses on the griddle to cover the area of the tortillas.
- Place the tortillas (folded in half) on the cheese. Once the cheese melts, open the tortillas one at a time and place half the brisket mix in each one. Close the tortillas and cook until the cheese is golden brown.
- Flip the tortillas and toast the other side.
- Remove to a cutting board and cut into pieces.
- Drizzle with cheese sauce, and add sliced scallions and whole cilantro stems.