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.

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Brisket & Brie Quesadillas with Mango Barbecue Sauce

Tacos or quesadillas loaded with sliced brisket, brie, monterrey Jack, and topped with a mango barbecue sauce.

Ingredients

• Brisket
• 3 lb brisket
• Salt
• 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
• Salt
• Pepper
• 1/4 cup mango chutney (1/4 cup homemade or purchased)
• Quesadillas
• 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)

Instructions

1. To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
2. Place brisket in the crockpot and pour the Dr. Pepper over the top.
3. Cook on low for 8 hours.
4. Remove from the crockpot and let rest for 15 minutes.
5. Slice against the grain (1/8-1/4 inch thick).
6. To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan.
7. Saute onions for 5 minutes.
8. Add garlic and cook until fragrant.
9. Stir in the remaining ingredients and simmer for 5 minutes.
10. Transfer to a blender or food processor and run until smooth.
11. To assemble the quesadillas: Heat a griddle or large pan over medium-high.
12. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
13. Top with a spoonful or two of barbecue sauce and fold the other half over.
14. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
15. Cook until the bottom is crisp and flip over.
16. Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce.

Notes

Yields: 8 servings

Adapted from The Pastry Queen, 2004