Quesadillas with Smoked Turkey
Quesadillas with Smoked Turkey
2 pounds boneless turkey breasts with skin on (1kg) (1 large breast)
2 sprigs fresh rosemary stripped from stem and roughly chopped
1 teaspoon garlic chopped (5ml)
salt to taste
2 teaspoons ground black pepper (10ml)
¼ cup olive oil (60ml)
6 cups of hickory wood chips (1700ml)
Onion, Garlic & Tomato Dipping Sauce
1 tablespoon olive oil (15ml)
2 cups fine diced Spanish onions (500ml)
½ cup fine diced celery (125ml)
1 cup seeded and diced green and red bell peppers (250ml)
2 cloves of minced garlic
1 tablespoon bottled horseradish (15ml)
4 cups peeled, seeded, and diced ripe red tomatoes (1 liter)
½ cup fresh chopped basil (125ml)
1 tablespoon granulated sugar (15ml)
1 teaspoon celery salt (5ml)
1 teaspoon freshly ground black pepper (5ml)
splash of hot sauce
Salt to taste
10 large flour tortillas
2 cups old nippy cheddar cheese shredded (500ml)
1 cup mozzarella cheese shredded (250ml)
¾ cup roasted tomato sauce (recipe follows) (180ml)
3 tablespoons of vegetable oil (45ml)
Place turkey breasts into a sealable plastic bag. In a small bowl combine the rosemary, garlic, pepper, and olive oil. Mix to combine. Pour the marinade over turkey. Seal the bag and toss gently to coat. Place into the refrigerator overnight.
The next day prepare smoke pouches.
Place 4 cups (1 liter) of wood chips into a bowl of cold water to soak for 1 hour.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once bbq is smoking, place the turkey on the side of the bbq without direct heat. Smoke the turkey over indirect heat for 1 to 1 ½ hours or until turkey is cooked and juices run clear. Replacing the smoke pouch halfway through.
While the turkey is smoking prepare the sauce.
Place a skillet over high heat with the olive oil. Allow to heat for 30 seconds Add the onions, garlic, celery, diced peppers and sauté for about 5 minutes until soft, but not browned. Add the tomatoes horseradish, hot sauce, sugar, celery salt, basil, pepper. Reduce heat to low and allow to simmer for 20 minutes or until sauce thickens. Season to taste.
Puree sauce until smooth using a hand wand or food processor. Transfer to a bowl and chill in refrigerator until time to compile the quesadillas.
Remove turkey from grill. Allow to cool slightly and then place in refrigerator.
Take smoked cooked turkey out of refrigerator and remove skin. Slice turkey into thin slices.
Place large flour tortilla on a baking sheet and lightly brush with oil on both sides. Add layer of cheese, then sliced turkey all over, then sauce, then more cheese. Top with another large tortilla. Press down. Repeat to make as many as required.
Prepare the barbecue for grilling. Preheat the barbecue to medium heat. Oil the grill and place the quesadillas on direct heat for 4 minutes or until cheese on the bottom gets gooey and tortilla has nice golden brown char marks. Flip quesadillas halfway through cooking time. Remove and serve with dipping sauces.
Yield: 10 –12 quesadillas, 3.5 cups of sauce
2 pounds boneless turkey breasts with skin on (1kg) (1 large breast)
2 sprigs fresh rosemary stripped from stem and roughly chopped
1 teaspoon garlic chopped (5ml)
salt to taste
2 teaspoons ground black pepper (10ml)
¼ cup olive oil (60ml)
6 cups of hickory wood chips (1700ml)
Onion, Garlic & Tomato Dipping Sauce
1 tablespoon olive oil (15ml)
2 cups fine diced Spanish onions (500ml)
½ cup fine diced celery (125ml)
1 cup seeded and diced green and red bell peppers (250ml)
2 cloves of minced garlic
1 tablespoon bottled horseradish (15ml)
4 cups peeled, seeded, and diced ripe red tomatoes (1 liter)
½ cup fresh chopped basil (125ml)
1 tablespoon granulated sugar (15ml)
1 teaspoon celery salt (5ml)
1 teaspoon freshly ground black pepper (5ml)
splash of hot sauce
Salt to taste
10 large flour tortillas
2 cups old nippy cheddar cheese shredded (500ml)
1 cup mozzarella cheese shredded (250ml)
¾ cup roasted tomato sauce (recipe follows) (180ml)
3 tablespoons of vegetable oil (45ml)
Place turkey breasts into a sealable plastic bag. In a small bowl combine the rosemary, garlic, pepper, and olive oil. Mix to combine. Pour the marinade over turkey. Seal the bag and toss gently to coat. Place into the refrigerator overnight.
The next day prepare smoke pouches.
Place 4 cups (1 liter) of wood chips into a bowl of cold water to soak for 1 hour.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once bbq is smoking, place the turkey on the side of the bbq without direct heat. Smoke the turkey over indirect heat for 1 to 1 ½ hours or until turkey is cooked and juices run clear. Replacing the smoke pouch halfway through.
While the turkey is smoking prepare the sauce.
Place a skillet over high heat with the olive oil. Allow to heat for 30 seconds Add the onions, garlic, celery, diced peppers and sauté for about 5 minutes until soft, but not browned. Add the tomatoes horseradish, hot sauce, sugar, celery salt, basil, pepper. Reduce heat to low and allow to simmer for 20 minutes or until sauce thickens. Season to taste.
Puree sauce until smooth using a hand wand or food processor. Transfer to a bowl and chill in refrigerator until time to compile the quesadillas.
Remove turkey from grill. Allow to cool slightly and then place in refrigerator.
Take smoked cooked turkey out of refrigerator and remove skin. Slice turkey into thin slices.
Place large flour tortilla on a baking sheet and lightly brush with oil on both sides. Add layer of cheese, then sliced turkey all over, then sauce, then more cheese. Top with another large tortilla. Press down. Repeat to make as many as required.
Prepare the barbecue for grilling. Preheat the barbecue to medium heat. Oil the grill and place the quesadillas on direct heat for 4 minutes or until cheese on the bottom gets gooey and tortilla has nice golden brown char marks. Flip quesadillas halfway through cooking time. Remove and serve with dipping sauces.
Yield: 10 –12 quesadillas, 3.5 cups of sauce
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