The trick is to smoke the meat and not make the meat smoke
DUCK & MANGO QUESADILLAS
Date:July 02, 2015 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.
The egg was set up for direct grilling at 350 degrees using the cast iron grill grate. I was a bit concerned about flareups because the recipe did not have you render off any of the fat.
Other than when I trying to meet or open the lid, there were no flareups. I am guessing the tight seal of the egg denied the dripping fat enough oxygen to cause flareups.
The duck breast is cooked and is ready to go inside and be cut up in small pieces, which will be placed on 6” fl flour tortillas along with the rest of the ingredients for these quesadillas.
The first layer of ingredients on the quesadillas was shredded mozzarella cheese…
… Next came the duck breast which had been cut into small pieces…
… followed by small julienned strips of fresh mango.
The next ingredient was thinly sliced jalapeno peppers…
… followed by finely chopped cilantro…
… and last but not least scallions.
The tortillas have been folded over and brushed with olive oil. Here they are ready to go on the Egg which is still at 350 degrees, but has now been fitted with my two cast iron griddle grills, smooth side up.
The quesadillas only spend between two and three minutes per side on the griddle grate. You must watch them carefully and act fast when it is time to flip them.
You're the quesadillas have cooked for about five minutes total and you can see the nice golden brown finish the griddle grate gave them.
Time to eat! These quesadillas were served with some rice mixed with spinach and tomatoes.
The quesadillas were precut into thirds. Using my electric knife fitted with the bread blade insured Nice smooth cuts without a lot of crumbs and tearing.
These quesadillas were a great blend of sweet and hot and savory. They were consumed in record time and there were no leftovers.
The griddle grate gave these quesadillas a nicely grilled exterior with just the right amount of snap to it.
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I was looking for a quick and easy, but interesting dish to make on the grill and I found this recipe on the Big Green Egg website. The quesadillas used grilled duck breast along with mango, jalapeno peppers, scallions, cilantro and mozarella cheese. After I grilled the duck breasts at 350 degrees (177 C) I changed the recipe slightly. Instead of assembling the quesadilllas and grilling them directly on the open grill grate, I added the Big Green Egg Cast Iron grill griddles to give the tortillas a nice even toasting. This quesadilla had a great mix of comlimentary flavors and I couldn’t stop eating them. If you want a relatively quick and tasty meal, check out the recipe on the Big Green Egg website.