Recipe courtesy of Edmund Blackford

Coal Hollow Brothers Venison Quesadillas

  • Total: 42 min
  • Prep: 25 min
  • Inactive: 6 min
  • Cook: 11 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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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