Brie & Brisket Quesadillas

My husband always compliments my cooking, and that's one of the reasons I love him so much. But I know that he really-really-really enjoys the meal when he tells me that he could eat that particular dish once a week. This is one of those meals. In fact, I think he said he could eat it twice a week. At that moment, I knew that I had won his heart all over again. And the best part about the whole thing is that the brisket cooked while I was at work, thanks to my trusty crockpot. Awesomeness!

I never would have thought to pair brie cheese with a beef brisket, but it was a genius idea that Jason and Shawnda came up with. The original recipe pairs a mango bbq sauce with these, but I was itching to use the chili sauce that my aunt canned a couple of months ago. It's my grandmother's recipe that we always ate on our black eyed peas, but it also goes well on burgers, quesadillas, hot dogs, and whatever else you fancy. Feel free to use your favorite bbq sauce, salsa, or chutney. You can also omit it all together, as it will be delicious with just the beef and cheese.


Brie & Brisket Quesadillas

Ingredients:
3 pound brisket
Salt
Pepper
1 Tablespoon chili powder
3 cloves garlic, minced
16-ounces (2 cups) Dr. Pepper (not diet)
Chili sauce (or chutney, bbq sauce, salsa, etc.)
8 (8-in) flour tortillas
8 ounces Brie cheese, thinly sliced
1 cup Monterrey Jack cheese, shredded
Cooking spray
Cilantro, for garnish (optional)


Directions:
To make the brisket, rub with salt, pepper, chili powder, and garlic. Place brisket in the crockpot, and pour the Dr. pepper over the meat. Cover crockpot, and cook on LOW for 8 hours.

Remove from the crockpot and let meat rest on a cutting board for 15 minutes. Slice against the grain about 1/8- to 1/4-inch thick.

To assemble the quesadillas, heat a griddle or large pan over medium-high heat. Lay out the tortillas. Divide the meat, brie, and Monterrey Jack cheese between the tortillas, placing the meat and cheese on one half of each tortilla. Top with a spoonful or two of chili sauce, and fold the other half of the tortilla over. Spray one side of the tortilla with cooking spray, and place on the hot pan. Cook until crispy. Spray the other (top) side of the tortilla with cooking spray, and flip over. Cook until crispy. Remove from heat, and serve immediately. Garnish with cilantro, and serve with sour cream, avocado, and extra chili sauce.

Source: Confections of a Foodie Bride