Sandwiches

Loaded Turkey & Chorizo Quesadilla

Chef Greg

Prep Time: 5 min

Cook Time: 10 min

Difficulty: Beginner

These smoky chorizo and turkey quesadillas combine rich, savory flavors with a hint of spice from Ray’s Loco Gringo and Chef Greg’s 4 Letter Rub. The perfect after-Thanksgiving leftover fusion dish.

Instructions

Step 1: Preheat Smokestone to 350℉.
Step 2: Add the crumbled chorizo to the smokestone and cook until done, about 5-6 minutes.
Step 3: Add the bell peppers and onions, cook with the chorizo for 2 minutes until soft. Add the shredded turkey and season with the Ray's Loco Gringo and Chef Greg's 4 Letter Rub, mix everything together and allow to cook for 2 minutes before adding to a small pan. To keep the meats mixture warm, add to the upper rack on the smokestone.
Step 4: Scrape the SmokeStone clean with the recteq griddle scraper.
Step 5: To assemble the quesadillas, lightly oil the SmokeStone. Place the tortillas across the griddle, add a small amount of the shredded cheese, meat mixture, pico de gallo, and a little more cheese to one half of the tortilla, fold in half and allow to cook for 1-2 minutes, flipping the ensure the other side is golden brown as well.

Ingredients

Serving Sizes

12 ounce(s) Chorizo, crumbled
1 cup(s) Onion, diced medium
1 cup(s) Bell Pepper, diced medium
2 cup(s) Leftover cooked turkey (thigh/breast), shredded
1 cup(s) Pico de Gallo
3 cup(s) Colby Jack Cheese, shredded
8 Large Tortilla Shells
¹/₂ cup(s) Oil
1 tablespoon(s) Ray's Loco Gringo Rub
1 teaspoon(s) Chef Greg's 4 Letter Rub

Tools Needed

recteq Griddle Scraper
Small Pan

Step 1: Preheat Smokestone to 350℉.
Step 2: Add the crumbled chorizo to the smokestone and cook until done, about 5-6 minutes.
Step 3: Add the bell peppers and onions, cook with the chorizo for 2 minutes until soft. Add the shredded turkey and season with the Ray's Loco Gringo and Chef Greg's 4 Letter Rub, mix everything together and allow to cook for 2 minutes before adding to a small pan. To keep the meats mixture warm, add to the upper rack on the smokestone.
Step 4: Scrape the SmokeStone clean with the recteq griddle scraper.
Step 5: To assemble the quesadillas, lightly oil the SmokeStone. Place the tortillas across the griddle, add a small amount of the shredded cheese, meat mixture, pico de gallo, and a little more cheese to one half of the tortilla, fold in half and allow to cook for 1-2 minutes, flipping the ensure the other side is golden brown as well.

Chef Pairings

Serve hot off the SmokeStone with fresh pico de gallo, a dollop of sour cream, and a squeeze of lime for a bright, satisfying finish