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Tin Star Brisket Quesadilla

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  • 1 (10 inch) flour tortilla
  • 4 ounces Monterey Jack cheese
  • 3 ounces pulled brisket
  • 1 1/2 ounces pico de gallo
  • 1/2 ounce seasoned sour cream
  • Shredded lettuce


  1. On a well oiled griddle, heated to medium, place a 10 inch tortilla. Sprinkle cheese evenly over top of tortilla. Top half the tortilla with brisket and pico de gallo. Allow 1-2 minutes for the cheese to melt evenly throughout the tortilla. Fold quesadilla in half and cook until tortilla is light brown in color.
  2. Place quesadilla on a cutting board and cut into four equal triangles.
  3. Plate and serve with shredded lettuce and seasoned sour cream.

Source: Tin Star Restaurant, Tulsa, Oklahoma