Cheesy Brisket Quesadillas
In this homage to his Mexican heritage, Chef Santiago lovingly seasons rich brisket and braises it for hours in a flavorful broth, spiked with ancho and guajillo chiles, earthy cumin and oregano, and aromatic vegetables. Then he stuffs the fork-tender beef into soft flour tortillas with deliciously melty Oaxacan and Mozzarella cheeses and griddles to them to a crisp, golden brown. They’re served with simple quick-pickled veggies to cut through all that richness. Use the accompanying dipping sauces to cool things down (tangy, refreshing crema) or heat things up (smoky charred tomatoes and chiles). This is a truly spectacular dish that you’ll order again and again.
Nutritional facts
Protein
74g
Carbs
58g
Calories
950kcal
Fat
46g
Ingredients
Mexican Crema, Pasilla Pepper Powder, Canned Tomato, Canola Oil, Ancho Powder, Oaxacan Cheese, Thyme, Apple Cider Vinegar, Chicken Base, Guajillo Chile, Cabbage, Jalapeno Peppers, Chile de Arbol, Clove, Kosher Salt, Onion, Sugar, White Wine Vinegar, Oregano, Whole Canned Tomatoes, Cinnamon, Mozzarella Cheese, Garlic, Cumin, Black Pepper, Marjoram, Beef Brisket, Red Onion, Carrots, Oregano, Bay Leaf, Flour Tortilla, Dried Morita Chile
Contains milk, wheat, soybeans.
Reviews
4.4
Based on 633 reviews
Jim · 10/09/26
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About Santiago Lopez
Chef Santiago Lopez is a native of Mexico. He's extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To Lopez, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. His love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. Over the years he has worked in different restaurants as manager and has worked his way up to executive chef in restaurants such as Gardenia, La Casa Agave, Vida Verde, and more. After 25 years in this beautiful profession, he has realized only one thing: He doesn't cook to live, he lives to cook
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