Chicken
Monument Mesa II propane-fired grill made preparing this multi-step, Mexican-inspired treat easy, using the grill, a griddle and side-mounted burner for an accompaniment of refried beans.
And…what would a Mexican feast be without salsa (in this case, Pico de Gallo), Guacamole and Margaritas!
The Menu
Gluten and gluten-free chipotle chile-marinated quesadillas with refried beans, guacamole, pico de gallo and margaritas, traditional or made with non-alcoholic spirits.
The Recipes
Ingredients
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 3 ripe plum tomatoes
- 3 cloves garlic, peeled
- 1/2 medium-size onion, peeled and cut in half
- 1/3 cup fresh lime juice
- 3 tablespoons fresh orange juice
- 2 tablespoons red wine vinegar
- 2 to 4 canned chipotle chiles
- 1 to 2 teaspoons canned chipotle juices
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt (sea or kosher)
Instructions
- Heat a comal or dry skillet over medium heat. Add the cumin and peppercorns and toast until fragrant, 2 minutes. Transfer the spices to a blender or spice mill and grind to a fine powder. Leave the spices in the blender.
- Place the tomatoes, garlic, and onion on the comal and cook until nicely browned on all sides, turning with tongs. This will take 4 to 6 minutes for the garlic, and 10 to 12 minutes for the tomatoes and onion. Coarsely chop the vegetables and transfer them to the blender with the spices.
- Add the lime and orange juices, the vinegar, chipotle chiles and juices, oregano, and salt. Run the blender in bursts to reduce the ingredients to a thick purée. Transfer to a large jar, cover, and refrigerate. Use within a few hours of making.
Ingredients
- Marinated and cooked chicken breast, using the Chipotle Chile Marinade above
- 1 cup shredded Monterey Jack cheese
- 1 (or more, depending on the number of guests) 8- to 10-inch flour tortilla(s)
- 2 (or more, depending on the number of guests) 6-inch cassava or almond flour tortillas
Instructions
- Heat a griddle on the grill top of the Monument Mesa II to medium-hot (about 350 degrees).
- Shred the chicken breasts and, in a bowl, toss with the Monterey Jack cheese.
- For the flour tortilla, sprinkle the chicken-cheese mixture on half of the tortilla, then fold it over to create a half-moon.
- For the cassava or almond flour tortillas, sprinkle the chicken-cheese mixture over one tortilla and cover with another tortilla, like a sandwich.
- Prepare the griddle with a tablespoon or two of olive oil and heat until hot, but not smoking.
- Place the quesadillas on the griddle under a weight and cook until the cheese begins to melt and the quesadillas begin to crisp. Flip and cook until the cheese is fully melted, then remove from the griddle.
- Let the quesadillas cool slightly, cut into wedges and serve with sour cream, salsa, guacamole and refried beans.
Ingredients
- One small bag (1/2 pound) pinto beans
- 1/2 large white onion
- 1 tablespoon kosher or sea salt
- 2 canned chipotle chiles
- 3 tablespoons olive oil
- 1/2 cup (approx. 4 oz.) Monterey Jack cheese
Instructions
- Place pinto beans in a large pot and cover with 8 cups of water. Add the onion and set over high heat. Once it comes to a boil, reduce the heat to medium, partly cover with a lid and cook for 1 hour.
- Remove the lid, stir in salt, partly cover with the lid, and cook for another 15 to 30 minutes, until the beans are tender and the liquid is tinted from the pinto beans.
- Uncover the pot of beans and, using a slotted spoon, remove and discard the onion.
- Working in batches, add the cooked beans along with 1 cup of their cooking liquid and the chipotle chiles to a food processor, and pulse until the mixture forms a coarse purée.
- Heat the oil in a large, heavy, cast-iron sauté pan on the side burner of the Monument Mesa II to medium. Once hot, but not smoking, carefully add the bean purée. Stir well, incorporating the hot oil into the bean mixture. Cook for 3 to 5 minutes, stirring often until the mixture thickens a bit.
- Stir in the grated Monterey Jack and continue to cook for another minute or so, stirring frequently until the mixture forms a thick purée.
Finally, what would a delicious quesadilla be without a tasty Margarita?
Ingredients
- 1 fresh lime
- 2 “generous” shots (4 oz.) of high-quality tequila (Casamigos or Mijenta)
- 1 shot (1 oz.) Cointreau
- 1 “squirt” organic light agave syrup
- 1 handful or a bit more of crushed ice
- Kosher or sea salt
Instructions
- Fill 1/2 of a large cocktail shaker with crushed ice.
- Slice the lime in half and, using a reamer, squeeze over the ice. Include some rind.
- Add tequila, Cointreau and agave.
- Cut one thin slice of the remaining half-lime for garnish and “wet” the rim of a margarita glass with the rest of the lime, then salt the rim of the glass.
- Shake the tequila mixture vigorously and pour into the glass.
- Garnish the cocktail with the lime slice and enjoy!
Ingredients
Instructions
- Fill 1/2 of a large cocktail shaker with crushed ice.
- Slice the lime in half and, using a reamer, squeeze over the ice. Include some rind.
- Add Aplós, agave and orange bitters.
- Cut one thin slice of the remaining half-lime for garnish and “wet” the rim of a margarita glass with the rest of the lime. Salt the rim of the glass.
- Shake the Aplós mixture vigorously and pour into the glass.
- Garnish the cocktail and enjoy!
Remember…
It doesn’t have to be a holiday to enjoy quesadillas. Cook a few extra, let them cool, seal in sandwich bags and reheat for a treat anytime. Happy National Quesadilla Day from the entire team at BarbecueBible!
Plan your next cook with our full recipe collection—weeknight grills, weekend projects, and special-occasion feasts.
Get Steven’s weekly grilling tips, seasonal recipes, and live-fire ideas in your inbox. Join our Up in Smoke newsletter. Sign up and get a FREE PDF of Steven Raichlen’s Best Ribs Recipes Ebook.
Preorder Man On Fire — A Steven Raichlen Memoir. And get some really cool rewards!
Looking for some fall grilling inspiration? Check out our Fall Grilling Guide.
