Coal Hollow Brothers Venison Quesadillas

Total Time:
42 min
Prep:
25 min
Inactive:
6 min
Cook:
11 min

Yield:
6 servings

Ingredients
  • Marinade:
  • 1 cup lime juice
  • 2 tablespoons white wine vinegar
  • 1 teaspoon oregano
  • 1 teaspoon tequila
  • 1 teaspoon seasoned salt
  • 1 clove garlic, crushed
  • 1/8 teaspoon cumin
  • 2 pounds venison, trimmed of fat and sliced into 3/8-inch strips
  • Quesadillas:
  • 2 tablespoons vegetable oil
  • 12 flour tortillas
  • 1 pound extra-sharp Cheddar, shredded
  • 1 pound Monterey Jack, shredded
  • Salsa or taco sauce, store bought or home made, as accompaniment
Directions

Combine all marinade ingredients in a large bowl and mix well. Add venison and toss well. Transfer to a large resealable plastic bag and marinate in the refrigerator for 6 to 8 hours.

Remove the venison from the marinade. Heat the oil in heavy cast-iron skillet. Add the drained venison strips and sear for 3 to 4 minutes. Remove the venison from the pan. Place cooked strips in a single layer on 6 tortillas, cover with a mixture of both cheeses, and add another tortilla as a cover. Carefully transfer the quesadilla into the skillet, pressing down slightly with a spatula to ensure maximum contact. Cook for 20 to 30 seconds per side, using caution when flipping over. Slice into 6 wedges with a pizza cutter and top with you favorite sauce.


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