Description
Delicious venison quesadillas filled with melted cheese and served with chipotle lime crema for a tangy kick.
Ingredients
- 1 lb Ground Venison
- ¼ cup Finely Diced Onion
- 2 tbsp Minced Garlic
- 2 tbsp Taco Seasoning (homemade or store-bought)
- 8-10 Mozzarella Cheese Slices
- 3-4 Large Tortillas
- ¼ cup Sour Cream
- ¼ cup Mayonnaise
- ¼ cup Buttermilk
- 1 Medium Lime (juiced)
- 2 tbsp Chipotle Puree
- Kosher Salt (to taste)
Instructions
- Start by preparing the chipotle lime crema as mentioned earlier. Chill in the fridge.
- Combine the taco seasoning ingredients in a small bowl and set aside.
- Heat oil in a skillet over medium-high heat. Once ready, add the ground venison.
- Cook the venison until browned. Stir in the finely diced onion, minced garlic, and the taco seasoning. Add a splash of water if needed.
- Allow the mixture to simmer until fully cooked. Once done, remove it from the heat.
- In the skillet, heat a tortilla. Once one side becomes crispy, flip it over.
- Layer mozzarella cheese slices on the crispy side. Add the cooked venison mixture and your favorite pico de gallo.
- Fold the tortilla in half and continue cooking until the cheese melts and the tortilla turns golden brown.
- Repeat the process with the remaining tortillas and filling.
- Serve immediately with the chipotle lime crema on the side for dipping.
Notes
Customize the fillings with vegetables like bell peppers or mushrooms for added nutrition. Store leftovers in an airtight container for up to three days.
