Crock Pot Quesadillas with Mango Barbecue Sauce

3 lb (I used a chuck roast from my freezer) Brisket
Ground black pepper
1 1/2 Tbsp chili powder
4 cloves garlic, minced
16 oz regular Dr. Pepper (not Diet)
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 Spicy Brown Mustard
1/4 cup mango chutney
8, 8” flour tortillas
1 cup monterey jack, shredded
olive oil or cooking spray, to brush tortillas

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 and Monterey 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 cut into 2-3 wedges. Serve with extra barbecue sauce. 8 servings
Jan Tanis
Jan Tanis

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