Quesadilla loaded with Smoked Brisket, Gouda Cheese and Melted Onions, then served Nacho style; topped with Pico de Gallo, and homemade Spicy Avocado Ranch dressing.
Smoked Brisket and Melted Onions Quesadilla Nachos
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You will be absolutely crazy over these Smoked Brisket and Melted Onions Quesadilla Nachos. Every bite is loaded with smokey meat, ooey-gooey melted cheese, buttery melted onions, fresh vegetables with herbs and just a subtle touch of the most amazing home-made spicy ranch. I love to serve these Quesadilla Nachos at parties. They also make a quick after-school snack or before bed treat. But, the real star of the dish is actually the home-made spicy ranch; it is delicious! These little babies are a favorite at our house and can be at your’s as well. Try them out! I promise you wont regret it.
The beauty that is a Quesadilla:
The first quesadilla I remember ever having eaten was in college. Sad right? Who could go so many years without the crispy tortillas and melted cheese together in a bite of absolute wonderfulness? My family just didn’t eat a lot of cheese or Mexican inspired foods growing up. When I started dating the man that would later become my husband, he practically lived off of cold Cereal, Quesadillas and PB&J sandwiches. We often joke that his palate was starved up until he met me. But in this, he actually introduced my palate to something wonderful; Quesadillas. They are fabulous and made even more fantastic in this Quesadilla Nachos recipe.
Other variations of these Amazing Quesadilla Nachos:
- The Meat. The recipe calls for smoked brisket, however, I also like to use leftover chicken fajita meat, shredded chicken, crock-pot Mexican-style chicken, and rotisserie chicken. Along with varying meats such as anything leftover after making these amazing Kalbi Steaks. Feel free to switch things up!
- The Cheese. While Gouda is my favorite, a mild cheddar or Cheddar mix works and will still taste delightful!
- You can find the recipe for the Melted Onions used in these nachos; here.
- The Pico de Gallo. In the recipe I give you the directions for a Tomato Pico de Gallo, but please try these quesadillas nachos with this Pineapple Mango Pico de Gallo, the outcome is absolutely divine!
- The Sriracha Ranch drizzle. I give ingredients and directions for a fully home-made spicy ranch dressing. However, a quick substitute would be to add a couple drops Sriracha to your favorite ranch-style dressing.
The Recipe for these Wonderful Quesadilla Nachos:
- Smoked Brisket (or other meat of choice)
- Tortillas (I prefer the uncooked ones because fresh is always best, but the others work just as beautifully)
- Gouda Cheese, shredded
- Melted Onions
- Garlic Salt
- 2 Beefsteak Tomatoes, chopped into small cubes
- 1 quarter Red Onion, diced small
- 1/2 cup Fresh Cilantro, minced
- Juice from one Lime
- All stirred together and then chilled for at least ten minutes.
- 1 cup Mayonnaise
- 1/3 cup Milk
- 1/2 cup Sour Cream
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tsp Lemon Juice
- 1.5 tsp minced Chives
- 1 tsp minced Italian Parsley
- 1.5 tsp minced Fresh Mint
- 1/2 TBS Sriracha
- Whisk or Blend all ingredients together. Can be refrigerated for up to two weeks.
- Over medium heat in a skillet or on a griddle, place one tortilla and lightly sprinkle with shredded cheese.
- Place melted onions and smoked brisket sparingly over the cheese topped tortilla.
- Sprinkle lightly with garlic salt and a bit more cheese.
- Top with a second tortilla.
- Let cook for about 45 seconds, then flip and allow it to continue cooking until cheese is thoroughly melted.
- Remove from heat and cut into 4ths.
- Arrange Quesadilla quarters on a platter.
- Top generously with Pico de Gallo.
- Drizzle to your taste with the Sriracha Ranch.
- Serve and Enjoy!!!
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