Instructions

1. 1

   Heat a 12-inch skillet over medium heat. Add the chopped brisket with 2 tablespoons of water and heat for about 5 minutes, stirring occasionally, until the thickest pieces reach 165°F on an instant-read thermometer. It's ready when the brisket is steaming hot throughout and the thickest pieces register 165°F.

2. 2

   Transfer the brisket to a plate and wipe the skillet clean. Spread the brisket, shredded cheese, green onions, and pickled jalapeños over 4 tortillas, leaving a small border, then top with the remaining tortillas (about 4 minutes). It's ready when each tortilla has an even layer of filling without reaching the edge.

3. 3

   Melt 1/2 tablespoon butter in the skillet over medium heat. Cook 2 quesadillas at a time for about 2 minutes per side, adding the remaining butter before the second batch, until the tortillas are crisp and the cheese is melted. It's ready when the tortillas are crisp and browned in spots and the cheese is fully melted.

Used in this recipe: Cast-Iron Skillet · Instant-Read Thermometer · Fish Spatula (Amazon, affiliate links)