This recipe was FANTASTIC! I couldn't get enough of it after church last Sunday. We adapted it off of THIS recipe (because I like to use a crockpot and couldn't find mango chutney).
3 lb brisket
1 Tbsp chili powder
3 cloves garlic, minced
Ground black pepper
2 cups apple cider vinegar
1/2 cup sugar
1/2 cup apricot preserves
8 oz monterey jack cheese (either shredded or a block cut into slices will do)
Rub the brisket with the chili, garlic, salt, and pepper. Place in crockpot. Mix the vinegar and sugar together, then pour over the meat. Cook on low for 6-8 hours (although my crockpot must run hot, because my 2 lb brisket was ready after 3 hours on low). After the meat is done, remove it from the crockpot and shred it.
Pour the sauce that remains in your crockpot into a small pot and bring to a low boil. Bring it down to a simmer and when it gets a little thicker, add preserves. Set aside and start making quesadillas.
Divide the monterey jack, shredded brisket, and apricot sauce between the tortillas, layering the ingredients on one half of each tortilla. Fold the tortillas over and heat on a griddle until crispy on bottom, flipping to heat the other side as well. Serve with more preserves.