Updated from the archives
I was fortunate enough to not only grow up in southeast Texas amid an incredible abundance of Tex-Mex restaurants, but to grow up just down the street from an incredible Mexican woman. Homemade tortillas, migas, and tamales were just a very few of the authentic Mexican dishes that Martha turned out of her kitchen.
I remember helping roll out flour tortillas (because Martha didn’t use a press) and wrapping tamales (because child labor was easily rewarded with leche quemada, a Mexican confection, or Nintendo time back in the day).
We do love our quesadillas around here. Matter of fact, there’s a member of this household who rarely glances at the menu when we go out for Tex-Mex. The other member of this household is less discriminate, whether it be a traditional variety or a more exotic mixture of caramelized onions and brie, a barbecue & brie, or a “black & bleu.”
Martha understood the relationship between a good life and good food – the woman was always busy in the kitchen cooking for a big family event. So even though the mixture would probably be met with raised eyebrows and a few words I wouldn’t understand, I know she wouldn’t object to me violating a Tex-Mex classic with a homemade mango-barbecue sauce.
Project Pastry Queen tackled this dish a few months ago when Tara selected the recipe. I originally blogged this back in November of 2007. I’ve since learned a little more about food photography – and how to bust out the crockpot for this recipe.
Brisket & Brie Quesadillas with Mango Barbecue Sauce
Tacos or quesadillas loaded with sliced brisket, brie, monterrey Jack, and topped with a mango barbecue sauce.
- 3 lb brisket
- Ground black pepper
- 1 Tbsp chili powder
- 3 cloves garlic, minced
- 16 oz Dublin Dr. Pepper (made with real sugar)
- Mango Barbecue Sauce
- 1 1/2 Tbsp olive oil
- 1 medium yellow onion, chopped (about 3/4 – 1 cup)
- 1 clove garlic, minced
- 1/2 cup ketchup
- 2 Tbsp lemon juice
- 1 1/2 Tbsp Worcestershire sauce
- 1 1/2 tsp Creole (spicy brown) mustard
- 1/4 cup mango chutney (1/4 cup homemade or purchased)
- 8 8-in flour tortillas
- 8 oz brie, thinly sliced
- 1 cup monterrey jack, shredded
- olive oil or cooking spray, to brush tortillas
- cilantro, for garnish (optional)
- To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
- Place brisket in the crockpot and pour the Dr. Pepper over the top.
- Cook on low for 8 hours.
- Remove from the crockpot and let rest for 15 minutes.
- Slice against the grain (1/8-1/4 inch thick).
- To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan.
- Saute onions for 5 minutes.
- Add garlic and cook until fragrant.
- Stir in the remaining ingredients and simmer for 5 minutes.
- Transfer to a blender or food processor and run until smooth.
- To assemble the quesadillas: Heat a griddle or large pan over medium-high.
- Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
- Top with a spoonful or two of barbecue sauce and fold the other half over.
- Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
- Cook until the bottom is crisp and flip over.
- Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce.
Yields: 8 servings