Time for another Project Pastry Queen post! This week we made the Brie & Brisket Quesadilla which was chosen by Tara. I have been waiting to make this one and was so excited to see that it was chosen.
The recipe is simple but does take quite some time. You have to cook the brisket, mix up a barbeque sauce, and then assemble quesadillas. For me, that’s a lot of work for something as simple as a quesadilla. The recipe also includes one of my pet peeves – we’re told to only use half the meat and then freeze the rest and to use 1 cup of sauce and stick the rest in the fridge. Why not just cut the recipe down? Okay, so I read in advance and did use a smaller cut of meat but I ended up tossing the rest of the barbecue sauce. Not a huge deal, of course, but a reminder that you should always read a recipe from beginning to end before you even go into the kitchen.
The barbecue sauce calls for a mango ginger habanero sauce from a brand that I’d never heard of so I went with a bottle of raspberry chipotle sauce from Target. I also used a pork loin because my store was out of brisket and I wasn’t about to take my kids to yet another store I thought the raspberry sauce would work better with pork. I also cooked the pork in the crockpot because the recipe called for pretty much the same things I use in my pulled pork. And finally, I used the Camembert I mentioned yesterday instead of the brie.
I thought the quesadillas were delicious! My one complaint is that the Camembert was overpowered by the Monterey Jack but I’m going to bet that if I’d used brie, that wouldn’t have been the case.