This great recipe contributed by:
1.5 lb. venison, thinly sliced
4 oz. chopped green chiles or salsa
2.5 tsp. of chili powder
1/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cumin
10 medium-sized flour tortillas
3 cups taco blend or fiesta blend cheese
1 Tbsp. olive oil (for frying venison)
Spray oil (as needed for heating Quesadillas)
4 oz. sour cream (optional)
Cut the venison across the grain and into small, thin bite-sized pieces.
Preheat a large skillet to medium-high heat and add the olive oil.
Once heated, add the venison, salt, and pepper, and fry just until it’s done–no longer than about four minutes.
Turn the heat to medium-low. Add or remove liquid if needed–you need at least 2 Tbsp. of liquid.
Add the chili powder and cumin, heat for another minute, and then remove from the heat.
Spray a skillet with cooking oil and heat to medium heat.
Put a tortilla in the skillet and on half of the tortilla sprinkle about 2 1/2 Tbsp. of cheese, 1/4 cup of venison mixture, about 2 1/2 tsp. of green chiles, 2 1/2 more Tbsp. of cheese and then 2 tsp. of sour cream.
Fold the tortilla and cook for about a minute–just long enough to lightly brown the tortilla and melt the cheese. Gently turn the tortilla and cook the Venison Quesadilla for another minute–or until browned.
Continue until you’re out of ingredients and serve.
You can also assemble these on a cookie sheet, place them in a 375 ° F oven, and bake for about 5 minutes or until lightly browned and the cheese is melted.
This dish goes great with chips and guacamole, Spanish rice, or a simple side salad.