Crockpot Brisket & Brie Quesadillas

INGREDIENTS:
3 lb brisket
Salt
Ground black pepper
1 Tbsp chili powder
3 cloves garlic, minced
16 oz Coca Cola
1 package 8" flour tortillas or bigger
8 oz brie, thinly sliced
1 cup Monterrey Jack, shredded
Olive Oil cooking spray
Mango barbecue sauce

DIRECTIONS:
1 - Rub the meat with salt, pepper, chili powder, and garlic.
2 - Place brisket in the crockpot and pour the Coca Cola over the top. Cook on low for 8 hours. Remove the meat from the crockpot and let rest for 15 minutes before slicing against the grain (1/8-1/4 inch thick).
3 - Heat a large pan over medium-high (or pre-heat the George Foreman Grill)
4 - Assemble each quesadilla by topping each tortilla with meat, brie and Monterrey Jack on one half of the tortilla then folding in half.  Place the quesadilla on the heated surface and cook until the bottom is crisp.  Flip and cook the other side.
5 - Remove from heat, cut into wedges and serve with barbecue sauce.

THOUGHTS:
Adapted from Confections of a Foodie Bride.