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Smoked Brisket and Beer Cheese Quesadillas

5 from 1 vote
Servings 4
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 Relishbeer 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.


  • 4 10-inch flour tortillas
  • 8 ounces smoked brisket meat
  • 3 ounces tomato (diced)
  • 3 ounces Harry & David Hot & Smoky Pepper & Onion Relish
  • 1 ounce craft beer cheddar (grated)
  • 1 ounce hopyard cheddar (grated)
  • 2 ounces jalapeño tomato cheese dip
  • 1 ounce sliced scallions
  • cilantro stems


  • 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.
Course: Main Course
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