Cooking tips and variations

• • Don't overfill the tortilla with cheese and brisket. It should be crisp and sturdy enough to pick up without falling apart. 

• • Use large flour tortillas that have a medium thickness. 

• • Wheat and corn tortillas can be used, but note that corn tortillas add a heartier corn flavor to the quesadillas.

• • Substitute Monterey jack cheese, Colby Jack, or pepper jack cheese for sharp cheddar.

• • If you can't find Oaxaca cheese, use freshly shredded Mozzarella cheese. For the best melt, always go with freshly grated cheese. Pre-shredded varieties often contain anti-caking agents that keep them from melting smoothly. It’s worth the extra few minutes to shred it yourself.

• • For a special BBQ brisket or smoked brisket quesadilla, use smoked Gouda cheese. The flavor of this cheese perfectly complements BBQ or smoked brisket. (Add a drizzle of my Roasted Jalapeño dressing and a little BBQ sauce for the ultimate wow factor, and your taste buds will thank you!)

• • Any leftover tri-tip, steak, carne asada, shredded chicken or shrimp works with this recipe. 

• • Do you have leftover carnitas? Another delicious option for a quesadilla!

• • Use sautéed green chiles, corn, bell peppers, and onions instead of meat for a vegetarian option.