Chef Rex Turner from Toyota Stadium stops by Good Day to make brisket quesadillas. Toyota Stadium is the home of FC Dallas.
8 6 inch flour tortillas.
3 cups of shredded mild cheddar and jack cheese
3 cups shredded brisket (recipe below)
Chef Rex's Mex Seasoning (recipe below)
Canola and olive oil blend for griddle
Place 8 tortillas and start layering brisket first on one half of round, topping with cheese blend. Sprinkle Chef Rex's seasonings to taste. Fold tortilla over top of beef cheese and seasoning.
Let cook 2 to 3 minutes on griddle flipping until golden brown. Cook slowly to melt evenly at 275 or 300. Don't burn outside with cooking too quickly.
Top with pico de gallo, avocado crema (recipes below).
Chef Rex's Seasoning
3 Tbs chili powder
1 Tbs cayenne
½ Tbs cumin
2 Tbs kosher salt
1 Tbs onion powder
1 Tbs garlic powder
½ Tbs black pepper
½ Tbs white pepper
1 Tbs Mexican oregano
Blend all ingredients together and season your quesadillas and favorite items to taste.
2 cups Mexican crema
1 ripe avocado
Juice of one lime
1 jalapeno roasted and peeled and chopped, seeds in
1 tbs chopped cilantro
Kosher salt and black pepper to taste
Smash avocado with a fork in mixing bowl. Add all other ingredients and mix well until blended and smooth. Season with salt and pepper to taste.
Pico de Gallo
2 cups diced fresh tomatoes
½ cup diced onion
1 bunch of cilantro, chopped
Juice of 3 to 4 limes, according to taste
1 fresh jalapeno, seeded and chopped fine
Salt to taste
Mix all ingredients in a medium bowl and chill two hours before serving.
Texas BBQ Rub
½ Cup coarse salt
¼ Cup smoked paprika
½ Cup chili powder
2 Tbs onion powder
2 Tbs light brown sugar
3 Tbs chipotle powder
2 Tbs garlic powder
Mix together and place in a large jar with a cover. Store in a cool, dark place.
Rub entire beef brisket with Texas BBQ Rub. Smoke (with fat cap up) at 200° for 14 hours. Once removed from the smoker, allow brisket to rest 10-15 minutes to allow the juices to evenly distribute.
If you do not have a smoker, you can place rubbed brisket in a disposable aluminum pan and cover with foil. Cook in the oven on convection on 250°, one hour for each pound of brisket. Example = 8 pound brisket = 8 hours.
Once brisket has rested, remove the fat cap and slice.