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

CORN & RED PEPPER QUESADILLAS

  Date: July 17, 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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
This recipe was actually part of a flank steak recipe (S.W. FLANK STEAK) but is good enough to stand on its own and I plan to make it again with other types of meals. You start by grilling up some corn on the cob & red peppers until they are cooked with some charring on all sides. The corn is cut off the hush and the peppers are diced. The grilled corn & diced red peppers get distributed onto the tortillas along with some diced onion & Mexican 4 cheese blend. The tortillas are folded in half over medium low heat for about 2 1/2 minutes. They are sliced in half and served with the meal. These are a relatively quick fix and they have a great fresh taste that goes with many main dishes. Make extra- you’ll need them.
Related Photo Entries:
Recipe Source:
Alt image
Americas Hometown Favorites
Good Housekeeping Magazine - Grilling for Everyday Summer 2009:
Grilled Flank Steak w/ Corn & Red Pepper Quesadillas - Page 62
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

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