Today, I’m diving into the smoky, cheesy, and downright delicious world of smoked corned beef quesadillas. If you’re looking to up your grilling game or just want to try something new and exciting, you’re in for a treat. Trust me; there’s no one quite like you who can whip up these bad boys with such finesse! So, let’s get our hands on some wood chips, fire up that grill, and dive into this mouthwatering adventure.
How to Make Smoked Corned Beef Quesadillas
Alright, hang tight because I’m about to walk you through this step-by-step journey to flavor town.
- Prep That Corned Beef: Start by getting yourself a juicy slab of corned beef. If you haven’t tried it before, trust me, it’s like the Cadillac of beef. Rub it down with your favorite spices – I’m talkin’ garlic powder, paprika, and a pinch of salt and pepper. Give it a little massage, it deserves it.
- Fire Up the Grill: Now, here comes the fun part. Fire up your grill and get it smokin’ hot. But what kind of wood chips do you use? Well, my friends, I like to go with mesquite for that rich, smoky flavor. It’ll make your taste buds do a happy dance!
- Smokin’ Time: Once that grill is all set, throw those wood chips on the hot coals. Let that mesmerizing smoke envelop your beef, giving it that heavenly flavor. It’s like a spa day for your meat!
- Low and Slow: Pop that corned beef on the grill, but don’t rush it. Let it cook low and slow, like a laid-back Sunday afternoon. We’re aiming for tenderness that’ll melt in your mouth.
- The Cheese Factor: While your corned beef is smokin’, get your tortillas ready. Grate up some sharp cheddar cheese – the sharper, the better, in my book. I like to sprinkle a bit of it on one side of each tortilla.
- Sizzle Time: Once that beef has reached the perfect level of smokiness, slice it thin and pile it onto the cheesy side of a tortilla. Top it off with another tortilla to make a delicious quesadilla sandwich.
- Grill ‘Em Up: Now, throw those quesadillas onto the grill. We’re lookin’ for that perfect crispiness on the outside and gooey, cheesy goodness on the inside. Flip ’em as needed, and be patient, my friends. It’s worth the wait!
- The Final Countdown: When those quesadillas are golden brown and oozing cheese, it’s time to pull ’em off the grill. Slice ’em into wedges, and you’re ready to rock and roll!
Best Type of Wood to Use
Ah, the million-dollar question! When it comes to smoking your corned beef for these quesadillas, you’ve got options. Mesquite is my go-to for that bold and robust flavor, but don’t be afraid to experiment. Hickory and applewood also work wonders, offering different nuances to your dish. It’s all about finding your personal flavor groove.
Alright, let me hit you with a few extra nuggets of wisdom:
- Don’t over-smoke that corned beef. Too much of a good thing can overpower the dish.
- Experiment with different cheese varieties. Pepper jack, anyone? It can add a nice kick.
- If you’re feeling fancy, throw in some caramelized onions or roasted red peppers for extra flavor and flair.
What to Serve
So, what should you serve alongside these smoked corned beef quesadillas? Well, that’s entirely up to you, but I’ll share my two cents. A zesty salsa or a dollop of sour cream can cool down the smoky heat. And you can’t go wrong with a side of crispy, seasoned fries or a fresh garden salad. It’s all about balancing those flavors, my friends.
What to Do with Leftovers
Now, let’s talk leftovers. If you’re lucky enough to have any, don’t let them go to waste. These quesadillas make for a killer next-day breakfast. Just heat ’em up in a skillet or oven, and you’ve got yourself a smoky breakfast of champions.
So, there you have it, the incredible journey of making smoked corned beef quesadillas. I hope you’re as excited to try this out as I am to share it with you. Remember, cooking is an adventure, and it’s all about having fun and exploring flavors. So, grab those wood chips, fire up the grill, and let the smoky magic happen. And always keep in mind my motto: “Life’s too short for bland food!”
Thanks a million for tuning in, amigos. Until next time, happy grilling, and may your quesadillas always be smoky, cheesy, and downright irresistible!
Smoked Corned Beef Quesadillas
Smoked Corned Beef Quesadillas Perfection - Elevate your cooking with our delectable recipe for smoked corned beef quesadillas, a culinary delight!
For the Corned Beef:
- 2 pounds of beef brisket for corned beef
- 2 tablespoons of kosher salt
- 1 tablespoon of black peppercorns
- 1 tablespoon of coriander seeds
- 1 tablespoon of mustard seeds
- 4 cloves of garlic minced
- 2 bay leaves
- 1/2 teaspoon of pink curing salt optional
For the Quesadillas:
- 8 large flour tortillas
- 2 cups of sharp cheddar cheese shredded
- 1 onion thinly sliced
- 1 red bell pepper thinly sliced
- 2 tablespoons of olive oil
- Salt and black pepper to taste
Curing the Corned Beef
- Start by preparing your corned beef. In a large pot or container, combine the kosher salt, black peppercorns, coriander seeds, mustard seeds, minced garlic, bay leaves, and pink curing salt (if using).
- Add enough water to the mixture to submerge the beef brisket completely. Stir well to dissolve the salt and spices.
- Place the beef brisket into the brine solution, ensuring it's fully submerged. Cover the container and refrigerate it for 5-7 days, turning the meat once a day to evenly distribute the flavors.
Smoking the Corned Beef
- After the curing period, remove the beef brisket from the brine and rinse it thoroughly under cold running water. Pat it dry with paper towels.
- Fire up your smoker or charcoal grill and set it to a temperature of 225°F (107°C). If using wood chips, soak them in water for about 30 minutes before adding them to the coals for that delightful smoky flavor.
- Place the beef brisket on the smoker grate, fat side up. Smoke the meat for 4-6 hours, maintaining a steady temperature and adding more wood chips or charcoal as needed to keep the smoke going.
- Use a meat thermometer to monitor the internal temperature of the beef. You're looking for an internal temperature of around 195°F (90°C) for tender and juicy results.
- Once the desired temperature is reached, carefully remove the smoked corned beef from the smoker and wrap it in aluminum foil. Let it rest for about 30 minutes before slicing it thinly against the grain.
Assembling and Grilling the Quesadillas
- Heat a skillet or griddle over medium-high heat and add the olive oil. Once hot, add the thinly sliced onions and red bell pepper. Season them with salt and black pepper. Sauté until they become tender and slightly caramelized, about 5-7 minutes. Remove from heat.
- Take a flour tortilla and sprinkle a generous amount of shredded sharp cheddar cheese on one side.
- Place a few slices of the smoked corned beef on top of the cheese.
- Add a portion of the sautéed onions and red bell pepper.
- Fold the tortilla in half to create a half-moon shape.
- Heat the assembled quesadilla on the skillet or griddle over medium heat until the cheese is melted, and the tortilla is crispy and golden brown, about 2-3 minutes per side.
- Repeat this process for the remaining quesadillas.
- Once they're all grilled to perfection, slice the quesadillas into wedges, and serve them hot.