Smoked Vegetable Quesadillas

When vegetables are smoked, they take on a completely different character. Smoking also helps to preserve the vegetables, providing an excellent solution to an overabundant summer garden. After they are smoked, many vegetables may also be frozen for several months. Smoked vegetables may be used as a side dish, to fill quesadillas, as an addition to salads and pasta dishes or made into interesting salsas.

The Vegetables
You will need:
Sliced or diced squash or eggplant, halved or quartered tomatoes, corn on the cob, seeded and stemmed sweet peppers and chiles, mushrooms, whole green beans, small peeled onions, peeled garlic, and so on. (NOTE: the smaller the vegetables are cut, the faster they will cook and the more smoke flavor will be infused, size according to your needs. You may also cut larger pieces after they have been smoked.)
Enough olive or vegetable oil to lightly coat the vegetables
Your favorite dry rub, herbs, etc., or salt and pepper to season
Toss the vegetables with the oil to coat. Season with the rub, herbs or salt and pepper
Place on a rack or piece of foil in a preheated smoker. Smoke until the vegetables reach their desired doneness (for bite-sized diced zucchini or other summer squash it takes about 20 to 25 minutes, 15 to 18 if using a closed stovetop smoker)

The Quesadillas
Makes enough for 6 to 8 as an appetizer or side dish or 3 to 4 as a main course
• 6 8 to 9-inch flour tortillas
• 6 oz shredded cheese, (jack, cheddar, asadero, queso fresco or queso quesadilla, etc.)
• 21⁄2 cups smoked vegetables, diced
• 1⁄2 cup roasted, peeled and chopped New Mexico green or poblano chiles OR 2 to 3 fresh jalapeño chiles, sliced (optional)
• 2 to 3 tbsp vegetable oil

1. Preheat a griddle, comal or large skillet to medium-high heat.
2. Lay three of the tortillas on the counter and divide the vegetables, cheese and chiles (if using) between the tortillas. Spread the filling evenly across each tortilla to within 1⁄2-inch of the edges and place another tortilla on top.
3. Lightly brush the outside of the tortillas with a little of the oil and place each one on the griddle. Cook until golden brown on the first side, flip and repeat with the other side.
4. Remove from the griddle and let cool for a couple of minutes and then cut into wedges.

Chef Daniel Hoyer teaches recreational cooking classes, leads culinary tours to Mexico and Southeast Asia and is the author of Culinary Mexico and Fiesta on the Grill. His next book, Culinary Vietnam is forthcoming. You can learn more about Hoyer’s culinary adventure tours at at www.welleatenpath.com.