What you need:
1 green bell pepper, chopped
1 sweet onion, chopped
2 chipotle chile peppers in adobo sauce, finely chopped
2 cups shredded leftover beef brisket
2 cups shredded Mexican cheese
4 tablespoons butter (divided)
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
Salt and pepper to taste
8 pcs. 8-inch flour tortillas
In a large pan over medium-high heat, melt 2 tablespoons butter and cook the bell pepper and onion until slightly tender.
Add the chipotle peppers, red pepper flakes, paprika, salt, and pepper. Add the beef and stir well to combine with other ingredients. Remove from pan and transfer to a bowl.
Prepare quesadillas – for each one, sprinkle 1/4 cup cheese on a tortilla, followed by 1/4 cup of brisket mixture then another 1/4 cup of cheese. Top with a second tortilla.
Wipe pan clean and melt the remaining butter. Cook each quesadilla until cheese has melted and tortillas are golden brown on both sides.
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