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

CHICKEN & ONION QUESADILLAS

  Date: May 02, 2009
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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.
Recipe Source:
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Meathead
Weber's Real Grilling:
Grilled Chicken & Red Onion Quesadillas - Page 42.

Tomato Salsa - Page 35
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Food Processor
  • Bamboo Skewers
  • SR 19" Locking Tongs
  • SR Fish Spatula