Description
Discover how to make a flavorful Venison Quesadilla Rice Skillet that’s perfect for a quick and delicious meal. Learn the recipe here!
Ingredients
- 1 pound (450 g) venison, ground
- 1 tablespoon (15 ml) olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) chili powder
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (1.25 g) black pepper
- 1 cup (180 g) uncooked white rice
- 2 cups (480 ml) chicken broth
- 1 cup (120 g) shredded cheddar cheese
- 1/2 cup (60 g) shredded mozzarella cheese
- 4 small flour tortillas, cut into strips
- 1/4 cup (60 g) sour cream
- 1/4 cup (15 g) chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the ground venison to the skillet and cook until browned, breaking it up with a spoon.
- Mix in the diced bell pepper and cook for 2-3 minutes until softened.
- Stir in the ground cumin, chili powder, salt, and black pepper.
- Add the uncooked white rice and stir to coat it with the spices.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked.
- Preheat the oven to 375°F (190°C).
- Once the rice is cooked, sprinkle the shredded cheddar and mozzarella cheese over the skillet.
- Arrange the tortilla strips evenly on top of the cheese.
- Transfer the skillet to the preheated oven and bake for 10 minutes until the cheese is melted and bubbling.
- Remove from the oven and let it cool slightly.
- Serve with sour cream and sprinkle with chopped fresh cilantro.
Notes
- Consider using a combination of Monterey Jack and pepper jack cheeses for a more flavorful dish.
- Add black beans or corn for extra texture and taste.
- For a spicier kick, include cayenne pepper or diced jalapeños.
