- 6 to 8-ounce venison flank steak.
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon fresh ground black pepper, plus more for seasoning
- 2 tablespoons canola oil
- 1/2 white onion, thinly cut julienne
- 1 fire roasted red bell pepper, peeled, seeded and cut julienne
- 1/4 teaspoon ground cumin
- 2 flour tortillas, store-bought or homemade
- 3/4 cup shredded Monterey jack cheese
- 1 lime
Preheat the grill to medium.
Season the venison with salt and pepper and grill for 2 minutes per side. Remove from the grill to a cutting board and let rest.
Heat a saute pan with 2 tablespoons of canola oil over medium-high heat. Add the onions and red pepper and saute until transparent, about 4 to 5 minutes. Stir in the cumin and season with salt and pepper, to taste. Cover 1 tortilla with cheese then evenly top with onions and red peppers. Slice the venison steak against the grain and on the bias. Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat. Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan. Top with the remaining tortilla and cook until brown. Flip the quesadilla over and brown the other side. Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime.
Cooks Note: If desired, for garnish, julienne romaine lettuce and top with store-bought jalapeno jelly. For the jelly, remove the contents from a 10-ounce jar of jelly and add it to a bowl. Whisk in 1/4 cup of homemade or store-bought chicken stock until just thin enough to spread.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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