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Leftovers & Quesadillas
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RickyBobby
Posts: 744
Currently on a huge Quesadilla kick! They seem like the perfect fixin for all those leftover items I make on the Egg. And the whole family loves them! What's everybody secret to making them? Tips? Favorite skillet making them in? Special ingredients?
My PitMaster IQ120 FREAKIN ROCKS!!!!!!!
Current BGE arsenal: XL & MiniMax
Comments
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I love 'dillas as well. One variation on the 'dilla is to use a pizza stone and make a pizza. They cook up fast and no need to flip them. They are missing the buttery-soaked goodness of the dilla but it is a nice change of pace. I convince myself they are a tad healthier. I just brush the bottom with olive oil and slap them on the stone at about 500 degrees.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
@smokeypitt holy hell! That looks good!
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I figured more folks would be fans of the Quesadilla and share their tips .... maybe notMy PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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@Henapple posted a cook recently:
http://eggheadforum.com/discussion/1177794/left-over-quesadillas
"Cook shrimp in Chorizo grease"- A tip I have committed to memory.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
@RickyBobby ...I use a cast iron griddle. I butter the outside of the tortillas. They're easier to flip if they aren't loaded. @SmokeyPitt has the best I've seen..will do next time fo shoGreen egg, dead animal and alcohol. The "Boro".. TN
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Do you folks use a single tortilla folded over, or do you use two individual tortillas pancaked together? I find that a single one folded over is easier to handle. I also like doing them on cast iron.My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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