Lunch 🤖 AI Generated

Smoked Brisket Quesadilla – 40% Fewer Calories

Tender smoked brisket meets crispy, cheesy quesadillas in this trending BBQ lunch that tastes indulgent but saves 230 calories per serving. Our Fat Switch swaps full-fat cheese and butter for smart alternatives that keep the smoke-kissed richness intact.

20m

Prep Time

30m

Cook Time

Servings

345

Calories

24g

Protein

🛒 Ingredients

✓ 2 large flour tortillas (10-inch)
✓ 6 oz lean smoked brisket, thinly sliced
✓ 1 cup part-skim mozzarella & 2% cheddar blend, shredded
✓ 1/2 medium red onion, thinly sliced
✓ 1 jalapeño, seeded and minced
✓ Avocado oil cooking spray
✓ 1/4 tsp smoked paprika
✓ Salt and black pepper to taste
✓ 3 tbsp BBQ sauce (preferably low-sugar)
✓ 1/4 cup fresh cilantro, chopped
✓ 1/2 avocado, sliced
✓ 1/4 cup plain 2% Greek yogurt (for topping)

👨‍🍳 Instructions

1. Prepare the Brisket: If using leftover smoked brisket, slice thinly (about 1/8-inch) against the grain. If brisket is cold, warm gently in a skillet over medium heat with 1 tbsp BBQ sauce for 3-4 minutes, stirring occasionally. Set aside.

2. Prep Vegetables: Thinly slice the red onion and mince the jalapeño, removing seeds for less heat if desired. Chop fresh cilantro and slice avocado just before assembly to prevent browning.

3. Build First Quesadilla: Place one tortilla flat on a cutting board. Spread 1.5 tbsp BBQ sauce over the left half, leaving a 1/2-inch border. Layer half the brisket, half the onion, half the jalapeño, and half the cheese blend (about 1/2 cup total) on the sauced half.

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4. Fold and Secure: Fold the tortilla in half over the filling, creating a half-moon shape. Gently press to seal. Repeat with second tortilla and remaining filling ingredients.

5. Heat the Skillet: Place a large non-stick skillet or griddle over medium-high heat. Let it warm for 2-3 minutes until a drop of water sizzles on contact.

6. Cook First Side: Lightly spray the hot skillet with avocado oil cooking spray (1-2 quick sprays). Place the first quesadilla on the skillet. Cook for 3-4 minutes until the bottom is golden-brown and crispy, gently pressing with a spatula every 30 seconds.

7. Flip and Finish: Spray the top of the quesadilla lightly with cooking spray. Carefully flip using a wide spatula. Cook the second side for another 3-4 minutes until equally golden and the cheese is fully melted (you'll see it oozing from the sides).

8. Rest and Finish Second: Transfer the cooked quesadilla to a cutting board to rest while you cook the second one using the same method. This prevents the cheese from sliding during cutting.

9. Assemble Toppings: Cut each quesadilla into 3-4 triangular wedges. Top with fresh cilantro, avocado slices, and a dollop of Greek yogurt. A light sprinkle of smoked paprika adds color and depth.

10. Serve Immediately: Serve hot while the exterior is still crispy. Offer extra BBQ sauce and lime wedges on the side for dipping and flavor enhancement.

📊 Nutrition per Serving

Calories345 kcal

Protein24g

Carbohydrates50g

Fat8g

🏷️ Tags

#low-calorie BBQ quesadilla recipe#smoked brisket lunch under 400 calories#healthy quesadilla with lean meat

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