Brisket Quesadillas w/ Mango Chutney PRINT
|Ground black pepper|
|1||Tbsp chili powder|
|3||cloves garlic, minced|
|16||oz Dublin Dr. Pepper (made with real sugar)|
|Mango Barbecue Sauce|
|1½||Tbsp olive oil|
|1||medium yellow onion, chopped (about ¾ – 1 cup)|
|2||Tbsp lemon juice|
|1½||Tbsp Worcestershire sauce|
|1½||tsp Creole (spicy brown) mustard|
|¼||cup mango chutney|
|1||Tbsp olive oil|
|⅓||cup yellow onion, chopped|
|¼||habanero pepper, seeded and chopped (optional, otherwise its just mango chutney)|
|1||clove garlic, minced|
|3||Tbsp cider vinegar|
|juice from 1 lemon|
|1||tsp Worcestershire sauce|
|2||Tbsp brown sugar (plus more, if desired)|
|Pinch of ground ginger|
|Pinch of ground curry powder|
|1||mango, peeled and chopped into ½-inch cubes|
|¼||cup dried currants|
|¼||cup golden raisins|
|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 slice into thirds. Serve with extra barbecue sauce.
Heat oil over medium-high heat.
Add onions and saute until translucent and just beginning to brown around the edges.
Add habanero (if using) and garlic. Cook for an additional minute.
Whisk together vinegar, lemon, Worcestershire, brown sugar, ginger, and curry powder.
Add to the onions. Add mango, currants, raisins and water to the saute pan.
Bring to a boil and reduce heat to medium-low.
Cook covered for 20 minutes, until the mangos have softened.
Using a spoon, smash the mangos a bit.
Cook uncovered until almost all of the liquid has reduced.
Taste for seasoning – add salt or additional brown sugar, if desired.
Let cool and transfer to a jar or airtight container. Store in the fridge.