Brisket Burnt Ends Quesadilla Recipe

Prep and glaze

Preheat oven to 350°F (175°C). In a mixing bowl combine brown sugar, kosher salt, and black pepper. Toss the cubed smoked brisket with the spice mixture until evenly coated.

In a small ovenproof skillet or baking dish, melt 2 tablespoons butter over medium heat. Add the coated brisket cubes and stir to coat. Mix honey and Worcestershire sauce together and drizzle over the brisket. Transfer skillet to the oven and bake 18–25 minutes, stirring once halfway, until edges are caramelized and glossy (like burnt ends). Remove from oven and keep warm.

While the brisket finishes, make the creole sauce. In a small saucepan, melt 1 tablespoon butter over medium heat. Add the diced onion, bell pepper, and celery and cook, stirring occasionally, until softened, about 4–6 minutes.

Add minced garlic and tomato paste; cook 1 minute more, stirring to remove raw tomato taste. Stir in crushed tomatoes and chicken stock, scraping any browned bits from the pan. Add creole seasoning, hot sauce (if using), lemon juice and salt. Simmer gently 6–8 minutes until slightly thickened. Taste and adjust seasoning. Keep warm; you will use about 1/2 cup for assembly and reserve the rest for serving.

Arrange a tortilla on a work surface. Spread about 1 tablespoon of warm creole sauce over half of the tortilla (this prevents it from getting soggy and adds flavor).

Layer evenly with 1/4 of the shredded sharp cheddar (about 1/2 cup), 2 tablespoons shredded pepper jack, 3–4 tablespoons of the glazed brisket burnt ends, 1 ounce (about 1/4 cup) chopped tasso ham, and a sprinkle (about 3/4 tablespoon) of sliced green onions. Top with another 1/4 cup cheddar to help bind when melting.

Fold the tortilla over to create a half-moon quesadilla. Repeat with remaining tortillas and fillings to make 4 quesadillas.

Heat a large nonstick skillet or griddle over medium heat and add 1/2 tablespoon butter. When butter is foamy, place one quesadilla seam-side down and cook 2–3 minutes until golden brown and cheese begins to melt. Carefully flip and add another 1/2 tablespoon butter to the pan; cook 1.5–2 minutes until the other side is golden and cheese is fully melted. Repeat for remaining quesadillas, adding butter as needed. Keep cooked quesadillas warm on a baking sheet in a 200°F (95°C) oven while finishing the batch.

Let each quesadilla rest 1 minute, then cut into 3 wedges. Garnish with chopped cilantro and remaining sliced green onions.

Plate quesadilla wedges with toasted baguette slices on the side. Spoon extra creole sauce into a small ramekin for dipping and offer sour cream if desired. Serve hot so the burnt ends remain tender and the cheeses are gooey.