By Daniel Gertson & Evan Henson, Special to WOAI.com
SAN ANTONIO - Welcome to Grill Day. The two of us have been grilling for sporting events since college. Like you, we don’t have any formal training; we just know what tastes good and love to eat. We will give you recipes and show you some simple techniques to make sure your tailgates and parties are something to be remembered with very little effort.
No tailgate is complete without a sausage wrap, but today we’re showing you how to make a wrap everyone will be talking about well after the game – these are quesadilla dogs!
Click here to watch…Have any recipe suggestions or questions? Email
evanhenson@woaitv.com
Recipe: Quesadilla Dogs
Salsa Verde
3 Poblano peppers
6 to 8 large tomatillos, husked
4 gloves garlic, diced
1 onion, chopped
2TBSP olive oil
2TBSP honey
1tsp ground cumin
Salt & Pepper
1 lime
½ orange
Handful of cilantro
Roast Poblanos & Tomatillos on open flame. Mix & sauté garlic, onion, oil, honey, cumin, tomatillos, salt and pepper. Add skillet mix, lime juice, orange juice and cilantro to blender/food processor. Mix and serve.
Onion/Bacon Jam
½ lb. Bacon
1 onion, diced
3 gloves garlic, chopped
1/4c cider vinegar
2TBSP maple syrup
2TBSP dark brown sugar
1/4c ketchup
1/4tsp crushed red pepper
Pre-cook bacon in oven for 30 minutes on 350 degrees. Add everything to a skillet and mix well and reduce.
Chorizo Gringo Sausage & 1 Alamo Ale
Cook Sausage in Ale for about 5 minutes…then transfer to grill for quick sear.
Quesadillas
16 Tortillas
1 can Refried Beans
Top tortilla with salsa verde, onion/bacon jam, refried beans, mustard and cheese
