Tuesday, October 22, 2013

Brisket & Brie Quesadillas with Mango Barbecue Sauce

I have been eyeing this recipe from Confections of a Foodie Bride for what seems like forever now.  For one reason or another, every. single. time. I've put this on our menu I've had something come up and haven't been able to make it.  After umpteen times of putting this on my menu, I finally was able to make it.  The most recent time I planned to make this I was bound and determined to have this meal.  And guess what, it finally worked out!  I must say, this was so worth the wait.

We are huge fans of Mexican and Tex Mex.  Give me a bowl of ice cold salsa, crispy chips, maybe even a bowl of warm cheese dip then a plate of sizzling fajitas and I'm a happy happy girl.  So when I saw the picture of these quesadillas on Shawnda's site I was instantly drawn to this recipe; the golden homemade tortillas, juicy meat and gooey cheese.  I needed this, and now. 
A beef brisket that is rubbed with a combination of salt, pepper, chili and garlic then placed in a slow cooker and doused in Dr. Pepper.  The slow cooker is then turned to low and the brisket is cooked slowly for 8 hours.  This results in probably one of the best, most tender briskets I think I've ever had.  There's a subtle sweetness from the Dr. Pepper that compliments the mix of spices.  The meat is then sliced, placed on a fresh flour tortilla and piled high with cheese.  To really seal the deal, the assembled quesadillas are folded and then toasted to golden crispy perfection.  This toasting not only provides a nice, lightly crispy tortilla but also allows that cheese to melt into gooey goodness that holds all that meat in the tortilla.  All of these flavors are pulled together by that manog barbecue sauce.
Let's talk about the sauce for a minute.  It's a homemade barbecue sauce that is out of this world.  The mango chutney really delivers a big, bold flavor.  Slightly spicy with followed by the sweetness from the mango and raisens.  The chutney is then combined with a mixture of onions, garlic, ketchup, mustard a few other spices.  The mixture is then sauteed to really allow the flavors to develop and then pureed to for a smooth, rich and flavorful sauce.  The mixture is then spooned over the meat as well as served along side of the quesadillas as a dipping sauce. 
I served these with a side of these refried beans, Mexican rice and of course some chips, salsa and cheese dip.  The perfect Mexican meal in the comfort of your own home! 
We loved these quesadillas, but we also enjoyed the brisket by itself with sides of mashed potatoes and butter beans.  Making this brisket the perfect 2 in 1 option.  I love those recipes that can be made into various different meals and this is definitely one of those!

Brisket and Brie Quesadillas with Mango Barbecue Sauce


For the brisket-
3 Pound brisket
Salt and freshly ground black pepper
1 Tbsp chili powder
3 Cloves garlic, minced
16 Oz Dublin Dr. Pepper

For the mango barbecue sauce-
1 1/2 Tbsp olive oil
1 Medium onion, finely chopped
1 Clove garlic, minced
1/2 Cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 Tsp Creol Mustard (spicy brown mustard)
Salt and pepper, to taste
1/4 Cup mango chutney, storebought or homemade

To assemble-
8 8-inch flour tortillas
8 oz brie, thinly sliced
1 Cup monterrey jack cheese, shredded
Olive oil or cooking spray
Cilantro, for garnish


For the brisket-
Combine salt, pepper, and chili powder and stir to combine.  Rub the mixture over the meat with the mixture.  Rub the minced garlic over the meat and place in the crockpot.  Pour the Dr. Pepper over the meat.  Cover and cook on low for 8 hours.

Remove the brisket from the crockpot and allow to rest for 15 minutes.  Once the meat has had time to rest, slice against the grain in 1/8-1/4 inch thick pieces.

Meanwhile, make the mango barbecue sauce.  Heat olive oil, over medium-low heat, in a 2 quart saucepan.  Add the onions and saute for 5 minutes, until translucent.  Add the garlic and cook until fragarent, an additional 30 seconds.  Add the remaining ingredients, stir to combine and allow to simmer for 5 minutes.  Transfer the cooked mixture to a blender or food processor and pulse until smooth.

To assemble-
Place a large pan over medium-high heat.  Place the tortillas on a clean work surface.  Evenly divide the meat, brie cheese, and monterrey jack cheese among the tortillas, placing the meat and cheese on one half of the tortilla.  Spoon one or two spoonfuls of barbecue sauce over the mixture and fold to close. 

Drizzle the heated pan with oil and place the assembled quesadilla in the pan.  Brush the top of the quesadilla with oil.  Cook until the bottom is crisp, about 2-3 minutes, then flip and cook until the other side is crispy.

Remove the cooked quesadilla from the pan and cut into 2-3 wedges.  Serve with barbecue sauce to dip.

Recipe source:  Confections of a Foodie Bride who adapted it from The Pastry Queen, 2004 

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