Brisket Quesadilla

Time: 30 minutes

Just like cassanova, this simple meal will sweep you off your feet. It is another great BLSS (dish that you can have at breakfast, lunch, supper or snack, I’d add appetizer, too). Simple, fast, healthy and DELICIOUS.

Music Selection: Carrie Underwood – Cowboy Cassanova


4 cups leftover cooked steak, beef roast or smoked brisket, shred or cut in thin strips

8 mushrooms, sliced thin

1 onion, quartered and sliced thin

¼  red pepper, cut in strips and halved

¼ green or yellow pepper, cut in strips and halved

1 cup cream cheese

200 g of Havarti (dill or garlic), grated (about 3 cups)

8 large soft tortillas

Bunch of fresh cilantro

Toppings: guacamole, sour cream, salsa, fresh diced tomatoes, shred fresh lettuce, fresh cilantro


In large skillet, on medium – high, fry a tortilla until brown, then flip and set aside. Do this for all of the tortillas.

Preheat oven to 350 degrees.

In same skillet, put some oil and saute the onion. When soft, add in the peppers and mushrooms. Saute until soft. Add in the meat to heat. Set aside.

On two large cookie sheets, lined with foil, place 4 of the fried tortillas. Spread ¼ cup of cream cheese on each of them evenly.

Top with some of the meat and vegetables, spreading it out evenly. If you like cilantro, you can add some on each of the tortillas (or some of them).

Spread the grated cheese over all of it evenly.

Place the 4 remaining fried tortillas on top and gently press together.

Put them in the oven for about 10 minutes, until the cheese is melted (you can flip these half way, but you have to do it carefully).

Remove from oven, let cool for a few minutes. Then cut in quarters.

Serve with guacamole, sour cream, salsa, and fresh cilantro. Serve with cold beer (and a lime)…

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