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Mango BBQ Brisket and Brie Quesadillas



  • 1 3lb beef brisket
  • Kosher salt and freshly ground black pepper
  • 1 tsp chili powder
  • 2 cloves garlic
  • 1 12oz can cola drink

Mango BBQ Sauce

  • 3 tbsp olive oil
  • 1 yellow onion diced
  • 5 cloves garlic minced
  • 1 cup ketchup
  • 1/4 cup freshly squeezed lemon juice
  • 3 tbsp Worchestershire sauce
  • 2 tsp Creole mustard
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup bottled mango chutney


  • 8 8 inch flour tortillas
  • 8 oz Brie cheese thinly sliced, with rind left on
  • 1 cup shredded Monterey Jack cheese
  • Cilantro for garnish



  • Rub the meat with salt, pepper, chili powder, and garlic.
  • Place brisket in the crockpot and pour the Cola 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).

BBQ 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.


  • Heat a griddle or large pan over medium or preheat grill.
  • 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 in skillet on medium or on the heated grill (brushing the tortilla with oil 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.
  • Garnish with cilantro.
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