Brisket quesadillas cooked on a Blackstone griddle make a quick, satisfying lunch or dinner—especially when using leftover smoked brisket. Whenever I smoke a brisket, I always plan for leftovers; they turn into easy, delicious meals like these quesadillas.
If you don’t already own a Blackstone griddle, they’re worth considering. I started with the 17-inch model for camping and small jobs, and now the 36-inch Blackstone lives on my back porch for family meals. A smaller griddle is great for travel and making meals on the go.
I keep a 17-inch Blackstone for camping and job sites and a 36-inch at home for feeding the family. If you’re new to outdoor griddles, check out my guide to get started.
There are plenty of places to buy griddles and accessories if you need them.
- Amazon
- Walmart
- Ace Hardware
- Lowes
- Blackstone
Several accessories make griddle cooking easier: large spatulas, a sturdy scraper, and squeeze bottles for oil or water all help speed up prep and cleanup.
Brisket Quesadilla Ingredients:
- Flour tortillas
- Shredded smoked brisket
- Shredded cheese (Pepper Jack, cheddar, or a blend)
- Your favorite BBQ sauce
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How To Make Brisket Quesadilla On Blackstone Griddle:
This recipe also works in a large skillet, on an electric griddle, or in an air fryer. Flat top grills are ideal, but you can adapt to what you have.
If you want to recreate a restaurant-style brisket quesadilla at home, leftover smoked brisket is perfect. Reheat the meat slightly so it shreds easily—about 20–30 seconds in the microwave if it’s cold from the fridge.
Start by prepping your griddle with a light coating of oil. If you need guidance on maintenance and prep, follow standard Blackstone care practices so your griddle is ready to cook.
Shred the brisket, warm it briefly if needed, and get your tortillas and cheese ready.
Assemble each quesadilla: lay a tortilla flat, sprinkle cheese on half, add shredded brisket, then more cheese and a drizzle of BBQ sauce.
Fold the tortilla in half to enclose the filling.
Set the Blackstone to low–medium heat and add a little oil if needed.
Once the griddle is warm, place the folded quesadilla on it and cook until the bottom is golden brown.
When the first side is browned, flip and cook the other side until it’s golden and the cheese is fully melted.
Remove from the griddle, let rest a minute, then slice and serve.
How to store leftover Blackstone Griddle quesadillas
Allow quesadillas to cool completely before refrigerating to prevent sogginess. Store in an airtight container for up to three days, or freeze for up to one month. Reheat gently to restore crispness.
How To Reheat Blackstone quesadillas
Reheat on the Blackstone, in a skillet over medium heat, or briefly in the microwave. For best results and a crispy exterior, warm on the griddle or in a skillet.
Other Ingredients For Brisket Quesadillas
- Hot sauce
- Diced bell pepper
- Black beans
- White onion
What to Serve With Brisket Quesadillas
- Salsa
- Ranch dressing
- Pico de gallo
- Mexican rice
- Corn on the cob
- Blackstone-style Mexican street corn
- Guacamole
- Sour cream
Easy Blackstone Quesadilla Variations
Quesadillas are extremely versatile—use whatever proteins and toppings you enjoy. Some favorite variations I make are cheese steak, prime rib, smoked brisket, and peppers and sausage.
- Cheese steak quesadilla
- Prime rib quesadilla
- Smoked brisket quesadilla
- Peppers and sausage quesadilla
Blackstone Griddle Recipes
From fajitas and fried rice to breakfast and grilled cheese, a Blackstone can handle many dishes. It’s a great tool for turning leftovers into new family favorites.
- Blackstone recipes for dinners and sides
- Blackstone breakfast recipes
- How to make fajitas on a Blackstone
- Blackstone grilled cheese
- How to make quesadillas on a Blackstone
- Blackstone fried rice
- Blackstone breakfast hash
Brisket Quesadilla
Equipment
- Long spatulas for the griddle
- Blackstone griddle or flat top
Ingredients
- Flour tortillas
- Smoked brisket, shredded
- Shredded cheese
- BBQ sauce
Instructions
- Prepare the griddle with a light coating of oil and set to low–medium heat.
- Shred and briefly warm the brisket if it’s cold.
- On a tortilla, sprinkle cheese on half, add brisket, then more cheese and a drizzle of BBQ sauce.
- Fold the tortilla over the filling to close.
- Place the folded quesadilla on the warm griddle and cook until the bottom is golden brown.
- Flip and cook the other side until golden and the cheese is melted.
- Remove, let rest a minute, slice, and serve.
Let us know how it was!