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Steak Quesadillas

post #1 of 13
Thread Starter 
Wife and I grilled some flour tortillas that were filled with steak, green & red peppers, onions and Colby Monterey jack cheese.



On a foil wrapped pizza stone grilling



Plated



Topped with sour cream and salsa... We really need to make quesadillas more often!



Thanks for looking!
post #2 of 13
Yum! That looks great!

POINTS!!!!
post #3 of 13
Looks delicious!!! Love the stone idea. Off topic but when you do pizza on that cooker do you just sit the stone right on the grate? Just got an akorn so I was curious about set ups for pizza
post #4 of 13
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

Looks delicious!!! Love the stone idea. Off topic but when you do pizza on that cooker do you just sit the stone right on the grate? Just got an akorn so I was curious about set ups for pizza

Haven't perfected pizza's to my liking yet, but I may be my own worst critic. Where I am at with pizza's so far is using the plate setter over the fire ring and setting the pizza stone on the grate that is over the plate setter.

I think the key is getting the pizza as high as possible in the dome for the highest heat. Next time gonna put the pate setter on top of the cooking grate and the pizza stone on the plate setting to get the pizza up higher.
post #5 of 13
They look great Marty.
post #6 of 13
Quote:
Originally Posted by MossyMO View Post

Haven't perfected pizza's to my liking yet, but I may be my own worst critic. Where I am at with pizza's so far is using the plate setter over the fire ring and setting the pizza stone on the grate that is over the plate setter.

I think the key is getting the pizza as high as possible in the dome for the highest heat. Next time gonna put the pate setter on top of the cooking grate and the pizza stone on the plate setting to get the pizza up higher.

I read on some kamado forum about propping the stone up on fire bricks on top of the grate. I have done this on a gasser and it worked out really well. Crispy crust and properly cooked top. Maybe that will work on a kamado too. What is the charcoal load like for pizza? Do you light a whole chimney or make a pyramid and let it come up to temp slowly? Sorry if I'm hijacking haha
post #7 of 13
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

I read on some kamado forum about propping the stone up on fire bricks on top of the grate. I have done this on a gasser and it worked out really well. Crispy crust and properly cooked top. Maybe that will work on a kamado too. What is the charcoal load like for pizza? Do you light a whole chimney or make a pyramid and let it come up to temp slowly? Sorry if I'm hijacking haha

We just use lump charcoal with no special arrangement cooking indirect.
post #8 of 13

Great idea. Looks tasty!

post #9 of 13

Yes Sir, that's some good looking eats!!

 

Al

post #10 of 13

Mo, this looks to die for. I love quesadillas.

 

Points for making me drool.

 

Disco

post #11 of 13

Your plating always looks so professional. Beautiful plate, great looking meal. I do quesadillas and nacho's a lot when up late night.

post #12 of 13

MossyMo, that looks absolutely delicious!

post #13 of 13
Those look tasty!
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