Ingredients
- 10" Heat Pressed Flour Tortilla (10420)
- 2 1/4 lbs. Smoked Brisket, thinly sliced
- 1 1/2 cup Smoky BBQ Sauce, prepared
- 12 oz. Smoked Provolone, shredded
- 6 oz. Crispy Onions see related recipe
- 3/4 cup Dill Pickles, roughly chopped
Directions
- Spread 1 oz. of BBQ sauce on a tortilla. Top one half of the tortilla with 3 oz. brisket, 1 oz. shredded cheese, ½ oz. Crispy Onions, and 1 tbsp. chopped pickles.
- Fold the tortilla over and griddle over medium-high heat for 3-4 minutes per side or until the cheese has melted. Cut into four wedges and serve immediately.
Ingredients- 7 oz. Onion, sliced on a mandolin
- Buttermilk, as needed
- Semolina Flour, as needed
- Salt, to taste
Directions
- Dredge the onions in buttermilk and drain of excess liquid. Toss with semolina to coat. Fry at 350°F for 1-2 minutes or until crispy. Season immediately with salt.
