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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Shrimp quesadillas and shredded chicken tacos

JamieoroJamieoro Posts: 180
edited July 2013 in EggHead Forum
After consultation on the forum, I decided to cook the quesadillas direct on the CI grate and have no regrets! Don't think I'd do them any other way. Precooked some shrimp with some homemade taco seasoning, chopped them up a bit, but not too much. Brushed the outside of a burrito shell with a little oil and filled one side with green chiles, shrimp, cheese blend and fresh cilantro. Folded it over and put it right on the grate around 400-450. Flipped carefully after a few minutes.

Also made chicken and fish tacos for main course. Not as many Picts because time got away, but found an interesting approach to make shredded chicken. Marinated the breasts in lime juice for a few hours. Added rub and cooked normally on the large at around 450. When internal temp reached 165, pulled the. Let rest for a few minutes and then put the full breasts in my kitchenaid mixer with the paddle attachment and within seconds u had beautifully shredded chicken. Added a little chicken broth and simmered to keep warm. Turned out great and guests left happy!


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