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:
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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| Conversions | |
|---|---|
| ½ cup | about 118ml (118.295 mililitres based on 236.59 mililitres in a US cup) |
| ¼ cup | about 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup) |
| 1 lb | about 454g (453.59 grams based on 453.59 grams in a pound) |
| 8 oz | about 227g (226.796 grams based on 28.3495 grams in an ounce) |
Data:
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