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Brisket Quesadillas with Pepper Jack Cheese
Ingredients
  • 1 tablespoon barbecue sauce
  • 2 to 3 ounces cooked brisket - shredded
  • 2 7 or 8-inch cooked flour tortillas
  • 1 tablespoon Brie - enough to make a thin layer (optional)
  • ⅓ cup shredded PepperJack cheese
  • Cilantro for garnish
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