Smoked Quesadilla Recipe
Pork, beef brisket or both with a blend of cheeses on a cheesy jalapeno tortilla with chipotle crema and pico de gallo.
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Ingredients
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Meat
Tortillas
Cheese Blend
Chipotle Crema
Pico de Gallo
Method
Preparation of Meat
- 1
Cook the Meats
Smoke the pork shoulder and beef brisket at 225°F (107°C) for about 5-6 hours, or until the internal temperature reaches 195°F (90°C) for the pork and 203°F (95°C) for the brisket. Let the meats rest for at least 30 minutes before shredding.
Chipotle Crema
- 2
Make the Chipotle Crema
In a bowl, combine sour cream, chipotle peppers in adobo sauce, and lime juice. Mix well until smooth. Refrigerate until ready to serve.
Pico de Gallo
- 3
Prepare the Pico de Gallo
In a mixing bowl, combine diced tomatoes, diced onion, chopped cilantro, lime juice, and salt. Mix well and let it sit for at least 10 minutes to allow flavors to meld.
Assembling the Quesadilla
- 4
Assemble the Quesadilla
On one jalapeno tortilla, spread a layer of cream cheese, followed by a generous amount of shredded cheddar and Monterey Jack cheeses, and the shredded smoked meats. Top with another tortilla.
- 5
Cook the Quesadilla
Heat a skillet over medium heat. Add the assembled quesadilla and cook for about 3-4 minutes on each side, or until golden brown and the cheese has melted.
Serving
- 6
Serve and Enjoy
Cut the quesadilla into wedges and serve hot with chipotle crema and pico de gallo on the side.