The trick is to smoke the meat and not make the meat smoke
Date:July 06, 2009 Favorite:Quesadillas 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.
Some assembly required
First is the Dijon mustard, followed by some Swiss cheese
Next is the Black Forrest ham topped with a sliced pork
Next comes pickle slices
One more slice of Swiss cheese finishes it off. The next step is to top it off with a tortilla brushed with more mustard
The quesadillas were grilled for 3 minutes a side using medium low heat
The quesadillas were sliced in quarters and served with some Southwestern rice
The quesadillas were intended to be an appetizer but good enough to use as a main dish
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
I love Cubano paninis and this quesadilla is a similar but different version of this old favorite. The recipe came from a Good Housekeeping Magazine supplement called Grilling for Every Day. It was simple to make with Swiss cheese, sliced roast pork, Black Forrest Ham, & pickle slices served on 6” tortillas coated with Dijon mustard. It was a quick prep & a quick grill at 3 minutes per side. The book says these are appetizers, but the reality is they are good enough to serve as the main course which is what I did.
Good Housekeeping Magazine - Grilling for Everyday Summer 2009: Cubano Quesadillas - Page 17