The trick is to smoke the meat and not make the meat smoke
CHICKEN & ONION QUESADILLAS
Date:May 02, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Chicken Quesadillas with Tomato Salsa
The paste: cilantro, jalapeno pepper, black pepper, kosher salt, olive oil, sherry vinegar, & granulated garlic
The finished herb paste
The paste is applied to the chicken breasts & they are off to the refrigerator for 4 hours
The salsa used white onion, tomatoes, lime, jalapeno pepper, cilantro, black pepper, kosher salt, & garlic powder
The salsa ingredients are chopped
The salsa ingredients are ready to mix
The finished salsa sits out for an hour at room temperature
The chicken and red onion slices are grilled over medium heat
After about 12 minutes they are done and ready to remove from the grill
After a rest the grilled chicken is thin sliced crosswise
It is time too make the quesadillas. First the outside of the tortillas are coated with olive oil
First are the chicken slices
Next is the diced onion
Lastly the grated Monterey Jack cheese
The tortillas are folded over and it is time to head out to the grill
Getting the right temperature for grilling the tortillas is key, on my grill it is just below Medium, around 325 degrees
The quesadillas took about 5 minutes total to toast up and melt the cheese
The quesadillas were quartered and served with the salsa
These quesadillas were about the bast thing I’ve made this year. It was hard to stop eating them.
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This was the second recipe I made from my newly purchased Weber’s Real Book of Grilling and it was probably one of the best meals I have made all year. The chicken was marinated for 4 hours in an herb paste prior to being direct grilled over high heat. Also on the grill were some sliced onions. While the chicken was cooling, the grilled onions were diced. The quesadillas consisted of the grilled chicken, the diced grilled onions and some shredded Monterey Jack cheese. The quesadillas were direct grilled over medium heat for two minutes a side which crisped up the tortillas and melted the cheese. These were wonderful quesadillas and you need to make extras because they will go fast.
Weber's Real Grilling: Grilled Chicken & Red Onion Quesadillas - Page 42.