Venison Quesadilla
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
44
Spice
59
Sweetness
39
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat the grill to medium
2
Season the venison with salt and pepper and grill for 2 minutes per side
3
Remove from the grill to a cutting board and let rest
4
Heat a saute pan with 2 tablespoons of canola oil over medium-high heat
5
Add the onions and red pepper and saute until transparent, about 4 to 5 minutes
6
Stir in the cumin and season with salt and pepper, to taste
7
Cover 1 tortilla with cheese then evenly top with onions and red peppers
8
Slice the venison steak against the grain and on the bias
9
Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat
10
Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan
11
Top with the remaining tortilla and cook until brown
12
Flip the quesadilla over and brown the other side
13
Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime