The trick is to smoke the meat and not make the meat smoke
Date:June 5, 2012 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 first step was to make up a Southwestern style rub for the ham steak. The rub used chili powder, light brown sugar, black pepper, oregano & cayenne pepper.
The rub is ready to mix.
The rub is mixed & ready to go on the ham steak.
The rub has been applied to the ham steak.
The ham steak is being browned under medium high direct heat.
The ham steak is done after 12 minutes.
The ham steak has been diced & it is time to start making the quesadillas. The first step is to spray the outside surface of the tortillas with olive oil.
Next the inside face of the tortilla gets coated with tomato sauce.
The diced ham goes on one side of the tortilla.
Next comes some crushed pineapples.
Last comes a 4 cheese Mexican cheese blend.
The quesadillas are done & just need to be folded up before they are ready for the grill.
I wanted to experiment with using my flat top griddle grate for quesadillas. As a control I grilled one quesadilla over the open grate.
The griddle grate ran hotter than the open grate for the same knob setting, I think it is because the closed griddle grate traps more heat underneath.
The quesadilla are doen and get served with some Southwestern rice.
These quesadilas were excellent. They were sweet & spicy. I was suprised how much spice there was from the 1/4 tsp. of cayenne pepper that was used in the rub. I definitely plan to make these again.
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I enjoy Hawaiian pizzas and I thought it would be fun to try a quesadilla version. To give it more of a Southwestern flavor I rubbed the ham steak with a spicy Southwestern rub. The steak was grilled for about 12 minutes using medium high direct heat. Then it was diced and added to the tortilla along with tomato sauce, crushed pineapples & a 4 cheese Mexican blend. Another part of this cook was an experiment with using the griddle grate as opposed to the open grate. As a control I cooked one quesadilla over the open grate. I quickly found out that the griddle grate cooks faster than the open grate for a similar knob setting. After tasting a quesadilla made each way I can't tell the difference between the two, so I think for the future I will stick to the open grate. the Hawaiian Quesadillas were wonderful. they were sweet and spicy with a surprising amount of heat coming from the cayenne pepper. I plan to make an even bigger batch on the next weekend.
My Own Concoction: See the pictures to see how I made this.