Chef Tom fires up the charcoal basket in a Napoleon Grills Prestige Gas Grill for a flavor packed Grilled Chicken Quesadilla and Avocado Salsa Verde! Full recipe: www.atbbq.com/...
Been watching and subscribed for... maybe a year, or so? Something like that. I have never seen you as stoaked, and in love, as much as this recipie. The excitement is sincere. Love what you cook, and for not being one of the many bbq/grilling channels that, straight up, suck.
Hey Chef Tom, love your guys’ content! For the tips and techniques video series can you make a video showing how you break down a whole chicken, please?
I know what I’m making this weekend! Thanks as always for sharing....birthday is Monday. Care package from All Things BBQ got here last Friday. Excited!
Made this tonight, wow. 10/10 best green salsa of my life and was a fun grocery store trip and full on cook out 10/10. Worth doing Over lump charcoal, you really can taste the Smoky profile in the salsa, but in a good way. LOTS of flavor. each layer in this quesadilla blends with one another and it all equates to probs the best quesadilla I’ve had in my life (that I’ve made for myself). It was a lengthy process but fully worth it and very satisfying to make my own salsa. I’ll be making leftovers for a while. Seriously 10/10!
I'm surprised you didn't lightly grill the avocados. Just made some quesadillas last weekend, the grill was occupied, so just did them on the stove top. Yours look much better. I'll take some tips and run with them. Thanks!
Just made some of the avocado salsa verde. It was heavy on the cilantro taste, so not so much if you want it a bit on the lighter side. It was amazing! We added peppers and onions and ended up making chicken fajitas quesadillas. Pretty dang good!
Alright I already know what for dinner tomorrow night Chef Tom thanx for the vids I love them and I love your personality thanx for providing us with such amazing content
I love this. Something i could totally make at home. Yet, you still amp up the flavor on each component to take a simple recipe to the next level. Awesome job, man.
I love your videos, Chef Tom! Always looking forward to them. I'd love to see how you'd do a Brazilian churrasco-style pork ribs. I think fondly on being able to eat them more frequently and want to make them at yom
Chef Tom, if you would like to extract more juice from your limes, microwave on high for 10-15 seconds prior to juicing. Thank you for all of the videos.
Been putting the habanero salt on literally EVERYTHING lately...look over to Jacobsen's website and that along with so many other salts are sold out! When you make amazing products, they sell themselves but Chef Tom's opinion carries a lot of weight too!
There is nothing stopping you from changing it up if that's what you prefer. I do it all the time to get the taste that I'm going for. If you want more lime then zest it!
Prestige 500 with infrared rear and side burners. www.atbbq.com/grills-and-smokers/gas/napoleon-extreme-savings-event/napoleon-grills-prestige-500-gas-grill-with-infrared-side-and-rear-burners-stainless-steel.html