Ingredients:
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10 par cooked Tortillas
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Breast of 9 dove
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16 oz Monterey Jack cheese, grated
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10 oz queso fresco, crumbled
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3 poblanos
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1 sweet onion
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1 baby bella mushroom, diced
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1 red bell pepper, diced
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2T minced garlic
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2T butter
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2T olive oil or tallow
- Meat Church Garlic and Jalapeño BLANCO to taste
For serving:
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Guacamole
-
Pico de gallo
- Jalapeño crema
Preparing the smoker
Light your pit and bring it to 250°. In this video we used post oak in my Millscale 94 gallon.
Smoking the dove, onions and poblanos
Half the onion and place on the smoker with your poblanos. They will cook for 2 hours or until they reach your desired smokiness. Remove from the smoker and chop.
Remove the dove breast from the keel bone as I did in this video. Place the breast on a wire rack and lightly season with Garlic and Jalapeño BLANCO. Place on the smoker until 125°, roughly 25 minutes.
Remove from the smoker and slice like fajitas as I did in this video.
Sautéing the veg
Heat a cast iron skillet over medium high heat.
Add olive oil and the red bell peppers and cook for about a minute. Add the onions, poblanos, mushrooms and garlic to your desired doneness. Season with Garlic and Jalapeño BLANCO and set aside.
Making the quesadillas
In a clean skillet, cool your tortillas according the the package and set aside.
Melt butter in the skillet. Add a tortilla, a handful of both cheeses, the veg and some dove. Top with more cheese and another tortilla.
Once the cheese on the bottom is melted, flip using a large spatula. Once the cheese is melted throughout you can flip a few more times until you reach the desired color on the tortillas.
Serving
Slice into triangles with a sharp knife. Serve and enjoy with your favorite condiments!
