Tuesday, December 4, 2012

A Man Pleasing Meal

I keep seeing this one recipe floating around Pinterest titled "Man Pleasing Chicken." I have a recipe to share with y'all and it isn't THAT recipe, but it certainly is man pleasing. When I saw this recipe a while back on Confections of a Foodie Bride, I knew instantly I had to make it.  It combines so many of the things my husband loves - brisket, barbecue sauce, and brie!  Whatsmore, it's one of those recipes that really sounds impressive, but itsn't all that complicated to put together. 

The only changes I made to the recipe were to add some apple cider vinegar to the barbecue sauce because I thought it needed a bit more tang and I used corn tortillas.

Brisket & Brie Quesadillas with Mango Barbecue Sauce


  • 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 tablespoons apple cider vinegar
  • 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 corn tortillas
  • 8 oz brie, thinly sliced
  • 1 cup monterrey jack, shredded
  • olive oil or cooking spray, to brush tortillas
  • cilantro, for garnish (optional)


  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.  (I didn't fold the tortillas, but instead topped one tortilla with meat, cheese, and sauce layered and then put another tortilla on top.) 
  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.

Yields: 8 servings



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