Sunday, October 10, 2010

PPQ: Brie and Brisket Quesadillas


I have a funny story about brisket.  A few years ago, we were having dinner at Joey's grandmother's house, and my sister-in-law and myself were sent to the kitchen to bring out dessert.  Nana made brownies and banana bread, so we brought them both out to offer to everyone.  The banana bread happened to be in a tupperware with "brisket" written on the outside, and Lisa walked into the dining room and announced that we had brownies and brisket for dessert.  It has become a bit of a running joke, much to Lisa's embarrassment.


My pal Tara chose this week's recipe for Project Pastry Queen (PS go vote for her to advance in Project Food Blog!).  I'd had my eye on this recipe because, hello, it has brie in it.  Overall, its a lot of work for a quesadilla, but I love the idea behind it.  I'll definitely make these again with leftover pork, chicken, beef, etc.  Quesadillas have always been one of my favorite leftover options, but I've never thought to use brie.  It was magical (um, its brie after all).

The brisket is rubbed with a simple spice mixture of salt, chile powder, and garlic, then cooked in coke.  I opted to shred it instead of slice it, mixed it with homemade mango barbecue sauce, then topped with Monterrey Jack and brie.  Joey was in love with this dinner, so I'll definitely keep it in the back of my mind for the future.  Because while the process wasn't exactly a quick dinner, if you're using leftover meat and already have barbecue sauce, it comes together quite quickly.

Check out Tara's blog for the full recipe, and come back for next week - we're making Pumpkin Yumkins!

One Year Ago:  Pumpkin Magic Cookie Bars


4 comments:

the blissful baker said...

this is a great idea for a spiced up quesadilla! looks soo good!

Seconds for Satisfaction said...

I am going to have to try this. I love everything Brie!!!

Susan said...

These look amazing - love the brisket and brie combination. I cannot wait to try!

Susan www.ugogrrl.com

Cara said...

That sounds pretty darn good, but like you said, more suitable for leftovers. I'll be sure to buy an extra large brisket next time I make one for the Jewish holidays, as I often do!

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