Quesadillas my way (grilled)

[zwiller]

Minced onion and colby jack. Nuke 30s or so to get the tortillas to stick otherwise flipping on the grill will be "fun".

Salsa is the recipe as provided by tallbm in the "pintos thread". Killer, but I admit I tweaked it slightly but not much.

 

[SmokinAl]

Looks real good!
Al

 

[kilo charlie]

Looks like fun!

 

[tallbm]

Minced onion and colby jack. Nuke 30s or so to get the tortillas to stick otherwise flipping on the grill will be "fun".

Salsa is the recipe as provided by tallbm in the "pintos thread". Killer, but I admit I tweaked it slightly but not much.

View attachment 501680

Mmm looks good!
I'm glad you like the salsa.
As you know it's a good solid base people can use as is or tweak to their liking. Also it is super simple and fast to whip up meaning no one should ever have to subject themselves to Pace Picante sauce again!!! :D
No matter what this salsa should come out good unless too much of something is added to it.

I foresee some bean, cheese, and salsa Quesadillas and tacos in my life here soon. Another poster alerted me to Black Soy Beans that are super low carb that taste like black beans.

So with those beans with my coconut flour wraps and some salsa.... I'll be in taco heaven soon!! :D

 

[chopsaw]

Looks good . I'll have to look for the thread for the salsa I guess .
I was starting to think someone stole all your cooking equipment .

 

[sandyut]

Love it! I need to try putting them directly on the grill. last few I made I put on foil then on the grill.

 

[tallbm]

Looks good . I'll have to look for the thread for the salsa I guess .
I was starting to think someone stole all your cooking equipment .

The base Salsa recipe was posted here:

Hock It To Me & Yes Pintos Again

I grew up eating pintos every week. So pinto beans for me is a life long food. When i met my wife (her being Amish) lol It took a year for her to come around to pintos. She got americanized and wanted ground beef added after the beans were done. Cheese and sour cream.....WHAAAAAAT.....Yeah for...

www.smokingmeatforums.com

The idea is that this is a fool proof base salsa that is fantastic as is or ready to be modified. You can add and tweak to make it exactly the way your taste buds love but you can't go wrong and it get's you away form horrible stuff like Pace Picante sauce.

I personally add quite a bit of ground Cumin to mine but not everyone has that or likes it so I didn't list it as part of the base ingredients.

Feel free to give it a try and let us know how you tweaked it for your preferences :)

 

[zwiller]

Thanks for posting the info tallbm .

Honestly, tastes great the way it is but we like our salsa a bit bolder. I bumped onion to 1/2 an onion and cilantro to 1/2 a bunch. Also added a little cumin and accent. The stuff really comes alive once it warms up a little.

chopsaw Not much smoking going on but the grill gets used constantly. Working on a rental and hitting it hard. Market here is hot. Goal is to smoke some brisket this weekend and try the TQ fake smoke ring thing. I still plan to break it down like we talked.

 

[chopsaw]

Thanks for posting the info tallbm tallbm .

Yup . Thanks .

try the TQ fake smoke ring thing

It works . How long you planning on leaving it on ? My opinion is it can change the taste . I think a heavy crust of coarse salt does it too .

 

[gmc2003]

Looks real good Sam. Since I live in an area that thinks Taco Bell is king. What's a quesadillas? To me all Mexican food looks real similar. The only difference I've noticed is the shell or how they're put together.

Point for sure
Chris

 

[zwiller]

It works . How long you planning on leaving it on ? My opinion is it can change the taste . I think a heavy crust of coarse salt does it too .

The plan is to do 15m and rinse off night before, overnight pellicle. A little worried that process might not jive with it.

Looks real good Sam. Since I live in an area that thinks Taco Bell is king. What's a quesadillas? To me all Mexican food looks real similar. The only difference I've noticed is the shell or how they're put together.

Point for sure
Chris

To me a quesadilla is 2 tortillas with cheese melted between them. I doubt these are legit mexican and probably an american invention, maybe tex mex. I consider them an appetizer or side but they can be an entree when you make them with meat. I made them with only cheese a long time and they were decent but the minced onion was AHA! moment. Maybe this is common knowledge but wasn't to me. Not sure if it is this way everywhere but here nearly all joints do them and have their own spin on them. One common one here is chicken. That said, using smoked meat takes these to a whole other level. Pulled pork (and BBQ sauce) dillas are killer but the best one I ever made was with brisket. I plan to smoke brisket JUST to be able to make them. Kid you not that plate was gone in like 5m. My girls go nuts for them. They left me 2 at least.