Spicy Quesadillas.

The following was a couple of days worth of quesadillas using my habanero spiced roast chicken.

I started by creating a spicy habanero marinade for the chicken.
here are the major players...


I sauteed the veggies, added the liquids, then blended smooth in the baby bullet that is reserved for, as my wife says..."spicy stuff I will never eat!"




Once cool, it was put ina bag with a small chicken to marinade overnight. The next morning it was pulled and had a can inserted so it could stand while cooking


Then onto the grill for an indirect cook


The skin got a little dark, but the chicken was moist and had a nice spicy flavor.


The next day, I pulled and chopped the chicken and built two different quesadillas. The first had chicken, buffalo sauce, provolone, jalapenos, and bule cheese.


The next was a double decker quesadilla with chicken, diced jalapeno, diced red fresnos, cheddar cheese. I toasted the middle tortilla, then built the quesadilla in a cast iron over the vortex.



Final shot...the double decker quessadilla


Thanks for reading

JRDINCC said:

Looks really good .
How spicy was it?.

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Not as spicy as I had hoped. I think I should have injected it.

HogGrog said:

That looks excellent.

I have been wanting to try a chicken using the Vortex like that!

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I have been wanting to use the vortex "upside down" too. That is the reason I did this cook. Worked well, but I think next time I will close the vents some to lower the temp. The skin got pretty dark with the high heat, but the meat was great!