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

CHICKEN QUESADILLAS v2

  Date: September 04, 2016
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I needed something to use on my homemade tortillas and this recipe fit the bill nicely. I set the Egg up with my two BGE Half Moon Cast Iron Grill Griddles (Smooth Side Up) and preheated it to 450 degrees. Step 1 was to grill the chicken. Instead of taco seasoning I tried Dizzy Pig Low Sodium Dizzy Dust for the first time to season the chicken on all sides. The chicken were these amazing all natural boneless chicken breasts I saw at my butcher shop. I grilled these breast on both sides, turning frequently, until they were cooked to 160 degrees internal temperature. When the chicken breasts were done I grilled up the various veggies which had been cut up into slices and strips for easier grilling . Once the veggies were grilled, it was back to the kitchen for some prep. I closed the dampers on the Egg, shooting to get down to 375 degrees. I mixed the veggies together in a large bowl and diced the chicken breasts into 1/4” to 3/8” cubes. Then the quesadillas were “built” on top of the 6” HOMADE TORTILLAS. I’ll let the pictures tell that story. The assembled quesadillas were brought back out to the Egg to be grilled on the flat top griddle. An Infra Red Thermometer thermometer works great for measuring the griddle temperature, You don’t want things too hot or the tortillas will burn before the toppings are heated through. They were grilled for about 4 minutes per side until the tortillas was browned and marked a bit and the fillings were warm and the cheese had melted. These were very tasty quesadillas and the HOMEMADE CORN TORTILLAS really set these quesadillas apart from others I had made in the past.
Recipe Source:
Alt image
Cover-Phantom Gourmet website
The Pioneer Woman Cooks:
Here is the link for the recipe:

CHICKEN QUESADILLAS
Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Big Picture: I was looking for a low sodium recipe when I went in search f this, so a quesadilla with chicken and veggies.seemed likely to fit the bill nicely. I had already taken the salt out of the HOMEMADE CORN TORTILLAS I made, so I was one step ahead of the game. I changed the Taco seasoning to a no sodium rub. For the cheese I used low sodium Swiss cheese which is about the lowest sodium cheese you can find. Lastly I didn’t make the salsa, mostly because I didn’t feel the meal needed it other than for eye candy.

Changes:

  • My HOMEMADE CORN TORTILLAS were low sodium, in fact next to no sodium.
  • I used Dizzy Pig No Sodium Dizzy Dust in lieu of the Taco Season called for on the chicken.
  • I used low sodium Swiss cheese in lieu of the Jack Cheese.

Comments: These quesadillas were very good, particularly the HOMEMADE CORN TORTILLAS which were an improvement on how the recipe would have tasted. But they were different tasting than they would have been if I’d followed the recipe. The Dizzy Pig No Sodium Dizzy Dust was great and I might have used something other than Taco Seasoning even if I wasn’t watching my sodium. The big change on the minus side was the low sodium Swiss cheese. It wast more bland than Jack Cheese and you noticed the lack of saltiness in the cheese. The cheese did still serve one important function and that was to help act as a binder for the other ingredients. As such the quesadillas did have the right “mouth feel” too. This is a case where I gave something up in the cheese, but I was happy to be able to have quesadillas at all. The flavors that were left were great and if you aren’t watching your sodium simply use the Jack cheese. I will try to find a source(s) for low sodium cheese because while I like Swiss, it is not the best cheese for every use.
Grill:
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Big Green Egg

Griddle Grilled:

Using the Big Green Egg Kamado Cooker
Gear:
  • BGE Half Moon Cast Iron Grill Griddle (Smooth Side Up) x2
  • Infra Red Thermometer
  • Thermapen Super-Fast Thermometer
  • SR 19" Locking Tongs
  • SR Fish Spatula
Alt image
Big Green Egg

Griddle Grilled:

Using the Big Green Egg Kamado Cooker