The trick is to smoke the meat and not make the meat smoke

ANDOUILLE & POBLANO QUESADILLAS

  Date: May 09, 2011
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I was searching the internet for a new type quesadilla, which I hadn’t done before and this one from all.recipes.com fit the bill nicely. This one reminded me somewhat of a paella in that you ended up sauteeing the fillings. The fillings were tasty and spicy: andouille sausage, poblano pepper, red pepper, chopped cilantro onion & garlic. After the filling had cooked and softened for 15 minutes the filling went on the tortilla together with some Colby cheese. The Colby cheese was intended to sooth some of the spice from the other toppings. The quesadillas were grilled over medium low heat for 4 minutes a side and were ready to eat along with some MEXICAN GRILLED CORN I was grilling at the same time. These quesadillas were very tasty, but not as hot as I might have expected. Evidently the Colby cheese did it’s job mellowing the other toppings. These quesadillas paired very well with the Mexican Grilled Corn, which was quite spicy too.
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allrecipes.com Website:
ANDOUILLE & POBLANO QUESADILLAS
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR Fish Spatula