Ultimate Smoked Quesadillas

For the smoked meat and vegetables

1. Season the dove breasts or chicken lightly with the garlic jalapeño seasoning.

2. Smoke the dove breasts, poblano peppers, and halved onion in a smoker at 225°F until the meat reaches medium-rare and the vegetables soften, about 20–25 minutes.

3. Dice the smoked poblano peppers and smoked onion.

4. Heat the oil or butter in a skillet over medium-high heat and add the fresh red bell pepper, sautéing for 2–3 minutes until it starts to soften.

5. Add the diced smoked poblanos and onion to the skillet with the bell pepper and cook together for another 2–3 minutes until warm, then set aside.

6. Slice the medium-rare smoked dove breasts into thin strips.

For the quesadillas

7. Melt a knob of butter in a cast-iron skillet over medium heat and place a raw tortilla flat in the skillet.

8. Generously layer shredded Queso Fresco and Monterey Jack cheese over the tortilla.

9. Top with the sautéed vegetables and smoked dove slices, then add another generous layer of cheese.

10. Place a second tortilla on top and griddle the quesadilla, pressing down occasionally and flipping several times, until both sides are golden brown and crispy and the cheese is fully melted, about 4–6 minutes.

11. Repeat for the remaining tortillas, slice into triangles, and serve immediately with salsa and guacamole.