From the Big Green Egg Website
So many layers! This quesadilla is a meal onto itself. Seriously, don’t bother making any sides because two wedges of this sandwich and you’ll be done. I’m halving the original recipe because even though it claimed to serve 4 people (maybe if they were lumberjacks!) we had enough for two more dinners. And there’s 4 people in my family.
EGGcessories Needed
Dutch Oven
Cast Iron Skillet
Ingredients
- ½ lb. 8/10 shrimp, peeled and deveined
- 1 lbs. skinless chicken thighs
- 1 lbs. skirt steak
- Big Green Egg Ancho Chile & Coffee Seasoning
- 1 lbs. russet potatoes, peeled and cubed
- 3 tbsp salted butter
- 1 ½ tsp diced garlic
- 2 poblano peppers, seeded and deveined
- 6 tortillas (if you can find uncooked tortillas opt for those)
- ½ cup cheddar cheese, shredded
- Guacamole with lime or this Super Creamy Avocado recipe
- Salt and pepper to taste
Directions
Set the EGG up for direct cooking at 375°F/191°C.
Place the potatoes in a Dutch oven and cover with salted water.
Place on the cooking grid and bring to a boil; cook until the potatoes are fork tender, about 30 minutes.
I think I should have left the lid open while the water was coming to a boil. It didn’t start to boil until about 20 minutes later and it took about 40 minutes for the potatoes to soften.
Liberally sprinkle Ancho Chile & Coffee Seasoning on all sides of the chicken.
If you have kids you might want to consider a different seasoning. My son was getting strong flavors of coffee whereas my wife and I (2 cups a day coffee drinkers) didn’t taste it at all. Of course, I ended up making my own Ancho and Coffee seasoning because I forgot to buy some. Maybe I went a little too strong with the coffee. 😉
While the potatoes are cooking, add the chicken thighs and cook for 10 minutes per side, or until a 165°F internal temperature is reached.
Set aside and allow to cool, then shred.
Strain and mash the potatoes in a bowl with the garlic and butter until they are smooth; add salt and pepper to taste.
I like to shape my mashed potatoes like Devil’s Mountain in Close Encounters of the Third Kind.
Raise the EGG temperature to 550°F.
Place the whole poblanos on the grate and roast them until the outside is blistered and charred.
Place them into a ziplock bag and let them rest for about 5 minutes.
When cooled, using a paring knife, butterfly the peppers, remove the seeds and veins and scrape the char off of the skin.
I think I’m leaving the char next time. I like a little char on my peppers.
Liberally sprinkle Ancho Chile & Coffee Seasoning on the shrimp and the steak.
Yea, this is why my kid was tasting coffee. It was literally on everything.
Preheat a Big Green Egg Cast Iron Skillet. Add 1 tbsp olive oil to the skillet.
Yea, I totally eyeballed the oil. 😉
Place the skirt steak on the grid and add the shrimp to the skillet and cook both for 2 minutes; turn and cook an additional 2 minutes.
My supermarket ran out of skirt steak (?!?!) so I used flat iron steak instead. If you do the same up the time to 3 minutes for both sides.
Remove the shrimp and steak from the EGG. Cute the steak into cubes.
Place the tortillas on the grill until they are puffed and golden brown, but be careful not to overcook them, they should still be soft.
This was fun. For the most part, the tortillas inflated after sitting on the grate for 10-15 seconds. It was like an indicator to flip. I say “for the most part” because sometimes they didn’t inflate so be careful not to burn the tortillas.
Lay out 2 tortillas.
Place a pepper on each,
followed by a layer of the mashed potatoes.
Add a second tortilla over the potatoes
Give a little push to smush the potatoes around.
Then put down slices of the steak, chicken, and shrimp.
Add guacamole or Super Creamy Avocado sauce, then cheese,
I used a layer of potatoes here (not called for in the original recipe) to help hold everything together, but after eating the quesadilla I wished there was something else to offset the potatoes. It was a little dry and missing some lime. The guacamole or Avocado sauce should fix that.
Then finish the stack with a final tortilla.
Cut into wedges and serve.
Quesadilla Stackers
Ingredients
- 1/2 lb. 8/10 shrimp, peeled and deveined
- 1 lbs. skinless chicken thighs
- 1 lbs. skirt steak
- Big Green Egg Ancho Chile & Coffee Seasoning
- 1 lbs. russet potatoes, peeled and cubed
- 3 tbsp salted butter
- 1 ½ tsp diced garlic
- 2 poblano peppers, seeded and deveined
- 6 tortillas (if you can find uncooked tortillas opt for those)
- 1/2 cup cheddar cheese, shredded
- Guacamole with lime or Super Creamy Avocado recipe
- Salt and pepper to taste
Instructions
Set the EGG up for direct cooking at 375°F/191°C.
Place the potatoes in a Dutch oven and cover with salted water.
Place on the cooking grid and bring to a boil; cook until the potatoes are fork tender, about 30 minutes.
Liberally sprinkle Ancho Chile & Coffee Seasoning on all sides of the chicken.
While the potatoes are cooking, add the chicken thighs and cook for 10 minutes per side, or until a 165°F internal temperature is reached.
Set aside and allow to cool, then shred.
Strain and mash the potatoes in a bowl with the garlic and butter until they are smooth; add salt and pepper to taste.
Raise the EGG temperature to 550°F.
Place the whole poblanos on the grate and roast them until the outside is blistered and charred.
Place them into a Ziplock bag and let them rest for about 5 minutes.
When cooled, using a paring knife, butterfly the peppers, remove the seeds and veins and scrape the char off of the skin.
Liberally sprinkle Ancho Chile & Coffee Seasoning on the shrimp and the steak.
Preheat a Cast Iron Skillet. Add 1 tbsp olive oil to the skillet.
Place the skirt steak on the grid and add the shrimp to the skillet and cook both for 2 minutes; turn and cook an additional 2 minutes.
Remove the shrimp and steak from the EGG.
Place the tortillas on the grill until they are puffed and golden brown, but be careful not to overcook them, they should still be soft.
Lay out 2 tortillas.
Place a pepper on each, followed by a layer of the mashed potatoes.
Add a second tortilla over the potatoes
Then put down slices of the steak, chicken and shrimp.
Add guacamole or Super Creamy Avocado sauce, then cheese,
Then finish the stack with a final tortilla.
Cut into wedges and serve.
Notes
Recipe from EggingMyHouse.com
EGGcessories needed:
Dutch Oven
Cast Iron Skillet
