I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Red Whte & Blue
...in your mind.
You must accept cookies to see this video.
Red Whte & Blue

Red Whte & Blue

Some holidays call for subtlety - but this is not one of them. And we’re going full red, white, and blue by celebrating with a RED salad of grilled tomato & watermelon, smoked chicken quarters with Alabama WHITE bbq sauce, and mushroom & onion BLUE corn quesadillas. Cue the fireworks!!

Ingredients

Mushroom & Caramelized Onion Quesadillas

  • 8 blue corn tortillas, see recipe
  • Olive oil
  • 1 large yellow onion, thinly sliced
  • 12 ounces cremini mushrooms, thinly sliced
  • 2 teaspoons soy sauce
  • 1½ cups shredded smoked gouda

‍

Grilled Tomato & Watermelon Salad

  • 2 large heirloom tomatoes (or 4–5 smaller ones),halved or thickly sliced
  • 2 – ¾ inch slices watermelon, rind removed
  • Olive oil
  • 3 tablespoons diced red onion
  • Chopped fresh mint & basil
  • Juice of ½ lime

‍

Smoked Chicken Quarters with Alabama White Sauce

  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • ½ teaspoon cayenne
  • 4 chicken leg quarters
  • 2 tablespoons olive oil
  • Alabama white sauce, recipe here

Directions

Mushroom & Caramelized Onion Quesadillas

  1. Add some oil to each of 2 pans over medium highheat
  2. Put the onions with a pinch of salt in one pan,and the mushrooms in another
  3. Cook onions until beginning to caramelize, you don’t have to go crazy, but 15-20 minutes should do it
  4. Cook the mushrooms until they’ve released their moisture and started to brown, about 5-7 minutes, then add the soy sauce, stir, then and remove from heat
  5. To make, lay out 4 tortillas, add a layer of cheese, some mushrooms and onions, then more cheese and finally top with another tortilla
  6. Grill and cook in a dry skillet over medium heat until the bottom is golden and the cheese starts to melt, about 2 minutes per side

‍

Grilled Tomato & Watermelon Salad

  1. Preheat grill to medium high
  2. Brush one side of watermelon and tomatoes lightly with oil, then grill, oil side down a couple minutes a side, or just enough to get nice grill marks and a hint of smoke, just don’t let them turn mushy - then remove and let cool
  3. To serve, arrange the tomato and watermelon on a platter or bowl, top with some red onion and finish with chopped mint & basil, a squeeze of lime juice and finish with salt & pepper

‍

Smoked Chicken Quarters with Alabama White Sauce

  1. Preheat smoker to 275
  2. Combine salt, pepper, paprika, garlic & onion powders and cayenne in a small bowl – mix well
  3. Pat the chicken dry, lightly oil and season both sides well with the rub
  4. Place the chicken skin-side up on the smoker, and smoke until it hits 175–180 – about 2 hours
  5. Remove and brush with the sauce
  6. Serve

‍