A Scrumptious Twist on Quesadillas

Good afternoon bloggers and blogerettes! Welcome to a brand new edition of Everyday Meals. Today, we are taking an everyday, ordinary quesadilla and spicing it up with something extraordinary! That something would be Brie. If you aren't aware of what Brie is, it's a soft cheese. It's named after the region in France, where it originated. Brie is a pale, grayish color cheese. There are many types of brie in production. There's plain Brie, herbed Brie, Double Brie, Triple Brie, and Brie made with other types of milk. Did you know that Brie is normally purchased as a full wheel or a segmented wheel? Interesting! Now that you have a little bit of background, let's get in the kitchen and make some food!

Brie and Brisket Quesadillas

You will need:





For the Brisket

• 3 pounds brisket
• Salt
• Ground black pepper
• 1 tablespoon chili powder
• 3 cloves garlic, minced
• 16 ounces Dr. Pepper

For the Mango Barbecue Sauce

• 1.5 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1/2 cup ketchup
• 2 tablespoons lemon juice
• 1.5 tablespoons Worcestershire sauce
• 1.5 teaspoons Creole mustard
• Salt
• Pepper
• 1/4 cup mango chutney

For the Quesadillas

• 8 flour tortillas
• 8 ounces brie, thinly sliced
• 1 cup Monterrey jack, shredded
• olive oil, to brush tortillas
• cilantro, for garnish

I know, it's a long list, but it's worth it in the end. I promise!

1. To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic. 
2. Place the brisket in the crock-pot and pour the Dr. Pepper over the top. 
3. Cook on low for 8 hours. 
4. Remove from the crock-pot and let rest for 15 minutes. 
5. Slice it against the grain.
6. To make the barbecue sauce: Heat olive oil in a 2-quart sauce pan. 
7. Saute the 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 heat. 
12. Lay out the tortillas. 
13. Divide the meat, brie, and Monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
14. Top with a spoonful or two of barbecue sauce and fold the other half over. 
15. Place on the heated grill, brushing the tortilla with oil to prevent sticking. 
16. Cook until the bottom is crisp, then flip over and heat the other side. 
17. Remove from heat and slice into thirds. 
18. Serve with extra barbecue sauce.
19. Enjoy!

Thank you for joining me today. I hope you all have a wonderful afternoon. Enjoy this meal and come back soon for another wonderful recipe! Happy blogging to all! <3