Paleo Brisket Quesadilla

Satisfy your Tex-Mex cravings with this Paleo Brisket Quesadilla, a wholesome twist on a comfort-food classic. Perfect for grain-free diets, this recipe features tender, smoky beef brisket nestled between homemade coconut and tapioca flour tortillas, offering a soft yet sturdy base with a hint of nuttiness. Sautéed onions and red bell peppers add a caramelized sweetness, while creamy avocado and fresh cilantro brighten every bite. Finished with a quick pan-sear for crispy edges and served with lime wedges for a zesty kick, this paleo-friendly dish is as nutritious as it is flavorful. Ready in just an hour, it’s a crowd-pleasing option for weeknight dinners or weekend brunches!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound cooked beef brisket
• 1 cup coconut flour
• 1 cup tapioca flour
• 1 cup water
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1 medium onion, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 whole avocado, sliced
• 2 tablespoons cilantro, chopped
• 1 whole lime, cut into wedges

Directions

Step 1

In a medium bowl, combine coconut flour, tapioca flour, water, 2 tablespoons of olive oil, and salt to form a smooth batter. This will be the base for your grain-free tortillas.

Step 2

Heat a non-stick pan over medium heat and lightly grease with a bit of olive oil. Pour a small portion (about 1/4 cup) of the batter into the pan. Quickly spread it using the back of a spoon to form a thin circle.

Step 3

Cook each tortilla for 2-3 minutes on one side until the edges start to lift slightly, then flip and cook for another 2 minutes. Repeat with remaining batter and set tortillas aside.

Step 4

In the same pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the thinly sliced onion and red bell pepper, sautéing for about 5-7 minutes until the vegetables are softened and slightly caramelized.

Step 5

Add the cooked beef brisket to the pan and stir to combine with the vegetables. Cook until the brisket is warmed through, about 5 minutes.

Step 6

Assemble each quesadilla by placing a portion of the brisket mixture on one half of a tortilla, adding slices of avocado and a sprinkle of chopped cilantro.

Step 7

Fold the tortilla over the filling to form a half-moon shape. Return to the pan and cook for another 2 minutes on each side to ensure the quesadilla is heated through and lightly crisped.

Step 8

Remove from the pan, cut into wedges, and serve hot with lime wedges on the side.

Nutrition Facts

Serving size	(1480.8g)

Amount per serving	% Daily Value*
Calories	2911.9

Total Fat 178.6g	0%
Saturated Fat 60.4g	0%
Polyunsaturated Fat 5.3g
Cholesterol 381.0mg	0%
Sodium 2846.2mg	0%
Total Carbohydrate 222.4g	0%
Dietary Fiber 66.8g	0%
Total Sugars 27.2g
Protein 124.8g	0%

Vitamin D 0IU	0%
Calcium 182.2mg	0%
Iron 22.5mg	0%
Potassium 3288.2mg	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: 53.6%

Protein: 16.7%

Carbs: 29.7%