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

CHICKEN & VEGGIE QUESADILLAS

  Date: August 02, 2009
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This recipe I made from WEBER'S WAY TO GRILL and though it used simple ingredients it had great flavor. The chicken received a spicy rub and the corn & zucchini received EVOO, salt & pepper just before grilling. After the chicken and veggies were grilled they were diced and mixed with fresh oregano, lime juice, salt & pepper. This mix was placed on 10” tortillas together with some grated pepper jack cheese. After grilling for 3 minutes per side over direct medium heat, they were ready to eat. The quesadillas were very tasty. The chickens rub gave it an interesting flavor, but the most surprising thing was the spicy little finishing kick the pepper jack cheese gave it. Spicy, but not too spicy.
Recipe Source:
Alt image
Meathead
Weber's Way to Grill:
Chicken & Vegetable Quesadillas - Page 153
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs
  • SR Fish Spatula