1-Prepare the brisket: Place 12-inch cast-iron skillet on outdoor grill rack; prepare grill for direct grilling over low heat. In small saucepan, melt butter over medium heat. Add garlic and onion; cook 3 minutes or until tender-crisp, stirring frequently. Whisk in stock, sugar, soy sauce, lime juice and chili powder; heat to a simmer. Reduce heat to low; cook 10 minutes or until reduced by 1/3, whisking occasionally. Makes about 1 cup. 2-Rub seasoning over both sides of brisket; spray with cooking spray. Place brisket in prepared skillet; cover and cook 2 hours, brushing with about 2 tablespoons garlic mixture every 30 minutes and turning every 30 minutes. Turn off 1 side of grill; increase lit side of grill to medium-high heat. Transfer skillet to unlit side of grill; cover and cook 2 hours, brushing brisket with about 2 tablespoons garlic mixture every 30 minutes and turning every 30 minutes. Transfer brisket to cutting board; cover with foil and let stand 15 minutes. 3-Thinly slice brisket across the grain. Makes about 4 cups

2. In small microwave-safe bowl, heat queso in microwave oven on high 1 minute 30 seconds or until heated through, stirring every 30 seconds

3. Serve brisket in tortillas topped with queso, beans, corn, pico de gallo and cilantro.

• 22 g Total fat
• 8 g Saturated fat
• 85 mg Cholesterol
• 1944 mg Sodium
• 59 g Carbohydrates
• 4 g Fiber
• 11 g Sugars
• 7 g Added sugars
• 39 g Protein