Low Sodium Brisket Quesadilla

Satisfy your cravings without the excess sodium with this Low Sodium Brisket Quesadilla—a flavorful fusion of tender, slow-cooked beef brisket and melty Monterey Jack cheese, all tucked into crisp, golden whole wheat tortillas. The brisket is seasoned with a smoky, salt-free blend of onion powder, garlic powder, smoked paprika, and cumin, then braised in salt-free chicken broth until perfectly shred-worthy. A vibrant medley of caramelized red onions and yellow bell peppers adds sweetness and color, while a sprinkle of fresh cilantro and a squeeze of lime brighten every bite. Perfect for a wholesome lunch or dinner, this low-sodium take on a classic Mexican favorite is both heart-healthy and irresistibly satisfying.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 1 pound Beef brisket
• 2 cups Salt-free chicken broth
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Black pepper
• 4 Whole wheat tortillas
• 1 cup Monterey Jack cheese, shredded (low sodium if available)
• 0.5 Red onion, thinly sliced
• 1 Yellow bell pepper, thinly sliced
• 2 tablespoons Olive oil
• 0.25 cup Fresh cilantro, chopped
• 1 Lime, cut into wedges

Directions

Step 1

Preheat oven to 300°F (150°C).

Step 2

In a small bowl, combine onion powder, garlic powder, smoked paprika, ground cumin, and black pepper.

Step 3

Rub the spice mixture all over the beef brisket.

Step 4

Place the brisket in a large baking dish and pour the salt-free chicken broth around it.

Step 5

Cover the dish tightly with foil and cook in the preheated oven for 4 hours, or until the brisket is tender and easily shredded with a fork.

Step 6

Once the brisket is cooked, remove it from the oven and let it cool slightly before shredding the meat with two forks.

Step 7

In a skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced red onion and yellow bell pepper, sautéing until they are soft and slightly caramelized, about 5-7 minutes.

Step 8

To assemble the quesadillas, sprinkle 1/4 cup of shredded Monterey Jack cheese on one half of a tortilla. Top with a layer of shredded brisket, some sautéed onions and peppers, and a sprinkle of chopped cilantro.

Step 9

Fold the tortilla over to create a half-moon shape.

Step 10

In a clean skillet, heat the remaining tablespoon of olive oil over medium heat. Place the quesadilla in the skillet and cook until the tortilla is golden brown and the cheese has melted, about 2-3 minutes per side.

Step 11

Repeat with the remaining tortillas and filling ingredients.

Step 12

Serve the quesadillas hot, garnished with wedges of lime.

Nutrition Facts

Serving size	(1520.6g)

Amount per serving	% Daily Value*
Calories	2384.1

Total Fat 129.1g	0%
Saturated Fat 47.4g	0%
Polyunsaturated Fat 4.8g
Cholesterol 526.4mg	0%
Sodium 3234.0mg	0%
Total Carbohydrate 124.8g	0%
Dietary Fiber 19.4g	0%
Total Sugars 10.6g
Protein 183.6g	0%

Vitamin D 60.3IU	0%
Calcium 1110.4mg	0%
Iron 22.7mg	0%
Potassium 2504.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 30.7%

Carbs: 20.8%