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From @Meat Church BBQ

Smoked Dove Quesadillas

2 hr 35 min · Serves 3

2 hr 35total
25 minhands on
25steps
3servings

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Ingredients

For the smoked vegetables and dove

  • 2 poblano peppers
  • 1 yellow onion, halved
  • 9 dove breasts, deboned (about 18 small fillets)
  • 1 tbsp Southwestern seasoning (such as Meat Church Garlic Jalapeño Blanco)

For the dipping sauce

  • 1/2 bunch fresh cilantro
  • 1 jalapeño pepper
  • 1/2 cup crema or sour cream
  • 1 lime, juiced
  • 1/2 tsp Southwestern seasoning

For the sautéed mixture

  • 1 tbsp olive oil
  • 1 red bell pepper, diced
  • 1 portobello mushroom cap, finely diced
  • 3 garlic cloves, minced

For assembling the quesadillas

  • 6 fresh flour tortillas
  • 2 tbsp butter
  • 1 cup queso fresco, crumbled
  • 1 cup Monterey Jack cheese, freshly grated

Method

For the smoked vegetables and dove

  1. Heat your smoker to 250°F (120°C).

  2. Place the poblano peppers and halved yellow onion directly on the smoker grates.

    Then 120 min of waiting

  3. Season the dove breast fillets on all sides with the Southwestern seasoning and arrange them on a wire rack.

  4. Place the rack of dove breasts in the smoker alongside the vegetables.

    Then 15 min of waiting

  5. Remove the dove breasts when cooked to medium-rare and set aside.

  6. Remove the smoked poblanos and onion from the smoker.

  7. Finely dice the smoked poblanos and onion.

  8. Thinly slice the cooked dove meat.

For the dipping sauce

  1. Combine the cilantro, jalapeño, crema, lime juice, and Southwestern seasoning in a blender.

  2. Blend on high until completely smooth, then transfer to a serving bowl.

For the sautéed mixture

  1. Heat the olive oil in a cast iron skillet over medium heat.

  2. Add the diced red bell pepper and cook until it starts to soften, 2–3 minutes.

  3. Stir in the diced smoked poblanos and onions.

  4. Add the diced portobello mushroom and cook for another 2–3 minutes.

  5. Add the minced garlic and cook for 1 minute until fragrant.

  6. Season the mixture with a pinch of Southwestern seasoning, remove from heat, and transfer to a bowl.

For assembling the quesadillas

  1. Wipe out the skillet and dry-cook the raw tortillas over medium-high heat until slightly firm and charred on both sides, about 1 minute per side.

  2. Melt a small knob of butter in the skillet over medium heat.

  3. Lay one tortilla in the skillet, then layer on some queso fresco and grated Monterey Jack.

  4. Add a spoonful of the sautéed vegetable mixture and a portion of the sliced dove meat.

  5. Top with another layer of Monterey Jack cheese and cover with a second tortilla, pressing down gently.

  6. Cook until the bottom tortilla is golden and crispy, 3–4 minutes, then carefully flip.

    Then 3 min of waiting

  7. Cook the second side until the cheese is completely melted and the bottom is golden brown, 2–3 minutes.

    Then 2 min of waiting

  8. Repeat for the remaining tortillas and filling.

  9. Slice into wedges and serve immediately with the dipping sauce.

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