Recipe courtesy of Edmund Blackford
Coal Hollow Brothers Venison Quesadillas
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1111
- Total Fat
- 65
- Saturated Fat
- 32
- Carbohydrates
- 54
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 77
- Cholesterol
- 172
- Sodium
- 1669
- Total: 42 min
- Prep: 25 min
- Inactive: 6 min
- Cook: 11 min
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.