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Mexican… BBQ… Mexican… BBQ… sometimes life is full of tough decisions. After coming home from work, I was at a loss for what to cook for dinner. One part of me was craving Mexican while the other had a hankering for something off of the grill. Then the rational part of me kicked in — duh, cook Mexican on the grill. So I bring to you my first attempt at “Charcoal Cheese and Onion Quesadillas”.
Putting the quesadillas together was quite simple. Take one tortilla shell, add cheese and onion to taste, and season with your favorite BBQ rub to taste. You can also add your favorite meat at this step (steak, chicken, pork, etc.).
Fold the tortilla shell in half. This will more than likely cause all of the cheese to gather next to the crease. Pull back the tortilla shell, redistribute the cheese, and re-fold the tortilla shell. Make sure to press firmly so that the shell holds this shape. The shell may crack at the crease — not a big deal at all.
Place approximately 20 charcoal briquettes in a charcoal chimney and light. Once the briquettes have mostly ashed over, place in your charcoal grill. Preheat a cast iron griddle on the charcoal grill. After preheating for about 5-10 minutes, place the quesadillas on the griddle. After 3-4 minutes flip the quesadillas. Flip again after another 3-4 minutes. Sprinkle cheese on top of the quesadillas and cook for another 3-4 minutes. Plate and serve with your favorite salsa or, in my case, favorite BBQ sauce.
So would I change anything from this time around? I would be more generous with the BBQ rub used on the inside… maybe add some fresh diced jalapeño peppers. There’s also the option of adding meat. All in all, I was pleased with this meal and would definitely eat it again.