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Big Poppa Smokers Presents

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Chicken Quesadilla Casserole

Cooking Grill: MAK GRiLL
Pit Temperature: 300
Desired Internal Temperature: Hot
Cooking Time: 2 hrs
Pallets Used: Pellets
Directions:
Sorry for the amount of pictures but this takes some explaining Great dish for leftovers like steak, pulled pork brisket, shrimp etc. Cooked and shredded chicken breast (or leftovers) 2 Cans Nacho Cheese Soup 1 Cup Sour Cream 6-10 Tortillas cut into triangles Jalapenos in jar (as many as you can stand) 1-2 lbs grated cheese (I used a bag of 4 cheese mix) 1 Busshel Green Onion, chopped 1 Can Black Olives, chopped Cayenne Pepper (how hot do you want it?) Take crock pot dish or oven safe dish and spray with pam. Mix soup with sour cream in bowl add cayenne if you want. Put a layer of soup mixture in bottom of dish. Then start your layering process with the following. Tortillas, soup mix, chicken, onions, jalapenos, olives & top with cheese. Layer in that order until you reach the top, add olives, onions and jalapenos on the very top for looks, sprinkle with cayenne if you can:) Place on the grill at 300 degrees for about 2 hours or until it is bubbling hot. I actually stuck a meat probe in it and pulled at 190, I know, to many pork butts












Posted on: 2014-08-21 11:28:36 Forum URL:: NO URL