Bored with the same ole quesadilla? Elevate the flavor by adding creamy guacamole with brisket! Garnished with sour cream and pico de gallo, this mouth-watering guac will have you begging for more!
Ingredients
- Guacamole
- 2 ea. Avocados From Mexico, cubed
- 2 ea. Flour tortillas, 6-inch
- 1/2 c. Beef, cooked, shredded
- 1/2 c. Sharp cheddar cheese, shredded
- 1 T. Lime juice
- Salt, to taste
- Sour cream, to garnish
- Pico de gallo, to garnish
- Beef
- 1 lb. Beef brisket, uncooked
- 1 c. Beef broth
- 1/4 ea. Red onion, cut into large chunks
- 3 ea. Garlic cloves, minced
- 1 ea. Chipotle in adobo, minced
- 1 ea. Bay leaf
- 2 T. Cilnatro, chopped
- 1 ea. Lime juiced
- 1-1/2 T. Apple cider vinegar
- Salt, to taste
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Instructions
- For the beef: In a large crockpot, add beef brisket, beef broth, red onion, garlic, cilantro, lime juice, apple cider vinegar, chipotle in adobo and bay leaf. Cook on low heat for 8 hours, or until the beef can easily pull apart and salt to taste.
- On a medium plate, lay a tortilla and evenly distribute cheese all over. Add the other tortilla on top. Microwave approximately 30 seconds, or until cheese is melted.
- In a small bowl, slice avocados into cubes and stir in lime juice. Salt to taste.
- Add beef to the guacamole mixture and gently stir until well combined.
- Top quesadilla with guacamole. Garnish with sour cream and pico de gallo.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
