Description
A delightful twist on a classic meal, these ground venison quesadillas combine rich flavors and are perfect for busy weeknights.
Ingredients
Scale
- 1 lb ground venison
- 8 flour tortillas
- 2 cups shredded cheese (cheddar or a blend)
- 1 bell pepper, diced
- 1 onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat a small amount of olive oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté until softened, around 5 minutes.
- Add the ground venison to the skillet. Break it apart with a spoon and cook until browned, about 5-7 minutes.
- Stir in the garlic powder, cumin, salt, and pepper. Cook for another minute to meld all the flavors.
- Heat another skillet over medium heat.
- Place one tortilla in the heated skillet. Sprinkle half with cheese, add a scoop of the venison mixture, and top with more cheese.
- Fold the tortilla in half and cook until golden brown and the cheese is melted, about 2-3 minutes per side.
- Continue with the remaining tortillas and filling.
- Cut the quesadillas into wedges and serve warm with salsa or guacamole.
Notes
Serve with fresh salsa, guacamole, or a cooling sour cream dip. For a more hearty meal, pair it with a simple salad or cilantro-lime rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: quesadillas, venison, easy dinner, Mexican