El Camino Quesadilla Recipe
Slow braised brisket, or Grilled Chicken, colby, pico de gallo, lettuce, tomatoes.
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Ingredients
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Proteins
Dairy
Vegetables
Spices/Seasonings
Others
Method
Preparing the Brisket or Chicken
- 1
Braised Brisket Method
If using brisket, season with salt, black pepper, cumin, and chili powder. In a slow cooker, add the seasoned brisket with 1 cup of water or beef broth. Cook on low for 8 hours or until tender. Shred the brisket with two forks.
- 2
Grilled Chicken Method
If using chicken, season with salt, black pepper, cumin, and chili powder. Grill the chicken breast over medium heat for about 7-8 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing into strips.
Assembling the Quesadilla
- 3
Layering Ingredients
Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil. Place one tortilla in the skillet, then layer half of the shredded colby cheese on one half of the tortilla.
- 4
Adding Proteins and Vegetables
On top of the cheese, add a portion of the shredded brisket or grilled chicken, followed by a few spoonfuls of pico de gallo, shredded lettuce, and diced tomatoes. Top with a little more cheese.
- 5
Cooking the Quesadilla
Fold the tortilla in half and press down gently. Cook for about 3-4 minutes until the bottom is golden brown, then carefully flip and cook the other side for another 3-4 minutes until golden and the cheese is melted.
- 6
Finishing Touches
Remove from skillet and cut into wedges. Repeat the process with the remaining tortillas and filling. Serve hot with extra pico de gallo on the side.