Tuesday, July 15, 2014

Brisket and Brie Quesadillas with Barbeque Sauce

     This is definitely not a lean dinner, ... BUT ... eeeesssssoooookkkkk ( per Juan Pablo).  This was a recipe that I found intriguing and simply had to try,had to experience the flavor combination for myself, and had to try to make it a bit healthier!!!  Once again, as I've said before, it's okay to have higher calorie, higher fat foods and in fact, from time to time you should !!!...But, just practice portion control and don't make it a every day choice.  Such was the case with dinner tonight.  We used Mama Lupe Low Carb Tortilla's, fried in Pam EVOO spray, used smaller portions, only had one serving, served with a Garden Salad with a low calorie yogurt dressing, and cut back on the sugar in the marinade.  It can be done!  Enjoy food, enjoy flavor, and have fun!

Ingredients for Brisket~
3 pound Brisket
Chili Powder
Garlic Powder, or chopped jarred Garlic
20 ounces Dr Pepper 10 ( I chose this over regular Dr Pepper to cut down on the sugar)

     Season meat with all the spices per taste and put in Crock Pot on low for 8 hours with lid on.  Cover with Dr Pepper before putting lid on. Remove after cooking and let rest for 15 minutes, then slice thinly across the grain.

Ingredients for Barbeque Sauce~
1 Tablespoon EVOO
1 Yellow Onion, chopped and diced
Heaping teaspoon chopped jarred Garlic
1/2 cup Ketchup
2 Tablespoons Lemon Juice
1.5 Tablespoon Worcestershire Sauce
1.5 teaspoon Spicy Brown Mustart
Salt and Pepper to taste
1/4 cup Thia Sweet Chili Sauce

      Heat EVOO in skillet and add Onion and Garlic and cook til golden brown, add remaining ingredients and simmer on low for 5 minutes.  Cool and add to Magic Bullet to blend til smooth.  Ready to serve.

Assembly Instructions~

     Heat skillet and spray each side of Mama Lupe Low Carb Tortilla with Pam EVOO and brown on each side, then fill half with shredded Brisket and top with 2 small thin slices of Brie Cheese.  Top with Cilantro, diced Tomato and sliced Green Onion.  Then add a small amount of sauce, fold in half and slice in 4 equal segments.  Top with additional Sauce if desired and serve with Garden Salad with Yogurt Dressing.

Ingredients for Salad Dressing~
2 Tablespoons 0% Greek Plain Yogurt
3 Tablespoons Salsa Verde

     Mix and serve .

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