Venison Quesadillas recipe
Quesadillas need not be reserved for just beef and chicken! Marinated venison strips get together with zesty Mexican spices and cheeses for a quick family-friendly meal.
Ingredients:
Marinade:
½ cup orange juice
¼ cup fresh lime juice
¼ cup white or red wine
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
1 pound venison, cut into thin strips
Quesadillas:
2 tablespoons olive oil
6 large tortillas
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
2 avocados, peeled, pitted, sliced thinly
Hot sauce, for serving
Salsa, for serving
Directions:
1) Combine all marinade ingredients in a large plastic bag; mix well and seal. Refrigerate 4 to 8 hours. Remove venison and drain.
2) Heat oil in a large skillet over medium-high; add venison and cook until seared on both sides, about 8 minutes total. Set aside.
3) Meanwhile, heat a separate large skillet over high. Place tortillas, one at a time, on hot skillet; cover half of the tortilla with a layer of cheese. Top with reserved venison strips and avocado slices. Fold top half of tortilla over. Cook until browned on both sides and cheese has melted. Remove from skillet; repeat with remaining ingredients. Serve immediately with hot sauce and salsa.
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