1 boneless turkey breast
Black pepper, fine ground
1 yellow pepper
1 red pepper
3 tbsp canola oil, divided
Black pepper, fine ground
2 ea flour tortillas, 10 inch
2 c Monterrey Jack cheese, grated
Handful of apple wood chips
1. Soak the wood chips for at least 30 minutes.
2. Prepare the grill for indirect medium heat (350°- 450°F) and place a foil pan under the grate to catch drippings. Drain and add one handful of apple wood chips to the smoker box of a gas or charcoal grill, following manufacturer’s instructions and close the lid.
3. Lightly brush the turkey breast with oil and season evenly with salt and pepper.
4. Brush the grill grates. Once the wood begins to smoke, put the turkey breast on with skin side up, over the foil pan, over indirect medium heat with the lid closed as much as possible, until the skin is golden brown and the internal temperature reaches 165°F in the thickest part of the breast (not touching bone). Approximately 2 hours.
5. Remove the turkey breast from the grill and let rest at room temp for 30 min uncovered. Then dice into ½ inch cubes. The turkey breast will make about 8-10 cups of cubed meat.
6. While the turkey is cooling, prep the onions and the peppers. Remove outer peel from onion and discard. Using a chef’s knife, cut onion in half. Remove the top of the onion where the stem attaches and the bottom of the onion being sure to minimize waste. Slice onion into ¼ to ½ inch thick pieces. In a mixing bowl toss the sliced onions with 2 tablespoons of oil and season with salt and pepper.
7. Stem and seed the peppers reserving as much of the meat as possible. Be sure to remove the white inner parts of the peppers. Toss the cleaned peppers with the remaining tablespoon of oil and season with salt and pepper.
8. Adjust the grill for direct medium heat (350°- 450°F)
9. Brush the grill grates clean and place grill pan on grill to preheat.
10. Once pan has preheated, add the onions to the pan and place the peppers directly on the grates over direct medium heat with the lid closed as much as possible for 10 minutes, stirring the onions every 3 – 4 minutes and turning the peppers over halfway.
11. Remove the peppers and onions from the grill and allow to cool. Once cool, slice the peppers into ¼ to ½ inch strips.
12. Lay the tortilla on a work surface. Sprinkle the tortilla with cheese, ½ cup of grilled onions, 1 cup of yellow and red pepper slices and 1 cup of diced turkey. Add the second tortilla on top to make a quesadilla.
13. Grill the quesadilla over direct medium heat, with the lid closed until well marked and the cheese is melted, 4-6 minutes, turning once.
14. Remove the quesadilla from the grill. Allow to cool for a minute and cut tortilla into 4 even pieces and serve warm.