Lately, one of my favorite foods to make are quesadillas. I hardly ever order them in a restaurant, because for some reason I always end up regretting that decision. But, at home, they rarely disappoint. And, at home, I can be in control of what and how many ingredients are stuffed in between those crispy tortillas.
When I saw this unconventional version on Shawnda’s blog, I was drawn right in. Of course, her gorgeous photo of the overstuffed shells is what originally caught my eye. But, after reading through the recipe, I was sold. Brisket, for one, is one of my favorite meats. Brie, is a favorite cheese. And, barbecue sauce is another flavor high on my list. How could I not like this combination?
I took my first stab at this recipe in February and since then we have enjoyed this meal numerous times. It wasn’t until recently that I was able to snatch a decent photo of the quesadillas before we inhaled them, otherwise I would’ve shared this much earlier. Better late than never, right?
Brisket Quesadillas with Mango Barbecue Sauce
Yield: 8 servings
For the Brisket:
3 lb brisket
Ground black pepper
1 Tablespoon chili powder
3 cloves garlic, minced
16 ounces Dr. Pepper
For the Barbecue Sauce:
1 1/2 Tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
1/2 cup ketchup
2 Tablespoons lemon juice
1 1/2 Tablespoons Worcestershire sauce
1 1/2 teaspoon Creole (spicy brown) mustard
1/4 cup mango chutney (otherwise known as Major Grey’s chutney)*
For the Quesadillas:
8 (8-inch) flour tortillas
8 oz brie, thinly sliced (optional)
1 cup Mexican flavored shredded cheese
To make the brisket:
Combine the salt, pepper, chili powder and garlic in a small bowl. Rub onto the meat, then place the brisket in a slow cooker. Pour the Dr. Pepper over the top and let cook on low for 8 hours. Remove from the slow cooker and let rest for 15 minutes. Slice into small pieces against the grain.
To make the barbecue sauce:
Heat the olive oil in a 2-quart sauce pan over medium heat. Cook the onions until just soft, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the remaining ingredients then simmer for 5 more minutes. Pour into a food processor or blender and process until smooth.
To assemble the quesadillas:
Heat a large skillet over medium-high heat. Divide the meat, brie (optional), and shredded cheese between the eight tortillas, placing the meat and cheese on half of each tortilla. Top with a tablespoon of the barbecue sauce. Fold the other half of the tortilla over the filling. Carefully transfer one or two at a time to the heated grill and cook each side for a couple of minutes, until crisp. Remove from heat and slice into thirds or halves. Serve with the extra barbecue sauce.
*Recipe Note: It took me a while to find mango chutney in the store. I was happy to find the Bombay brand which includes all natural ingredients. Otherwise, you can find the Crosse & Blackwell brand in any grocery store, or you can also easily make it homemade following this recipe.
Source: Confections of a Foodie Bride