Brisket Quesadillas with Mango Barbecue Sauce

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

Printable Recipe

Yield: 8 servings

For the Brisket:
3 lb brisket
Salt
Ground black pepper
1 Tablespoon chili powder
3 cloves garlic, minced
16 ounces Dr. Pepper

For the Barbecue Sauce:
1 ½ Tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
½ cup ketchup
2 Tablespoons lemon juice
1 ½ Tablespoons Worcestershire sauce
1 ½ teaspoon Creole (spicy brown) mustard
Salt
Pepper
¼ 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