Tin Star Brisket Quesadillas & Tacos

Brisket Quesadillas

10 in. flour tortilla
4 oz. Monterey Jack cheese
3 oz. pulled brisket
1 1/2 oz. pico de gallo
1/2 oz. seasoned sour cream
1/2 shredded lettuce

On a well oiled griddle, heated to medium, place a 10 inch tortilla.
Sprinkle cheese evenly over top of tortilla.
Top half the tortilla wil brisket, and pico de gallo.
Allow 1-2 minutes for the cheese to melt evenly throughout the tortilla.
Fold quesadilla in half and cook until tortilla is light brown in color.
Place quesadilla on a cutting board and cut into four equal triangles.
Plate and serve with shredded lettuce and seasoned sour cream.

Brisket Taco

6 inch flour tortilla
2 oz. pulled brisket
1/2 oz. Monterey Jack cheese
1 oz. sauteed onion
1 Tbsp. chopped cilantro
1 lime wedge

Place tortilla on a warm skillet.
Top with cheese and cook just until cheese begins to melt.
Plate the tortilla and top with brisket and onion.
Garnish with cilantro and a lime wedge.
Squeeze lime over the brisket before eating.