| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 4 |
|
8 inch flour tortillas |
| 1 |
c |
Taco cheese or mixed Colby and Monterey |
|
|
; Jack |
| 1 |
c |
Shredded smoked beef brisket; (or use cooked roast |
|
|
; beef seasoned with |
|
|
; mesquite barbeque |
|
|
; seasoning) |
| 3/4 |
c |
Chunky tomato-bsed salsa or relish |
|
|
Guacamole; (or avocado slices) |
|
|
; and sour cream for |
|
|
; garnishing |
INSTRUCTIONS
Preheat BBQ grill to medium (350 degrees). Brush melted margarine lightly
on one side of each tortilla. Place margarine side down on grill rack.
Divide the cheese evenly over half of each tortilla, followed by beef and
salsa.
Fold the tortillas over the cheese mixture and grill for 30 seconds. Turn
over and grill 1 minute to melt cheese and heat beef.
Remove from heat. Cut each quesadilla into 3 pieces and serve with
guacamole and sour cream.
Serves 2
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