0.0 – 0 reviews • American
| Total: |
42 min |
| Prep: |
25 min |
| Inactive: |
6 min |
| Cook: |
11 min |
| Yield: |
6 servings |
| Total: |
42 min |
| Prep: |
25 min |
| Inactive: |
6 min |
| Cook: |
11 min |
| Yield: |
6 servings |
Ingredients
- 1 cup lime juice
- 2 tablespoons white wine vinegar
- 1 teaspoon oregano
- 1 teaspoon tequila
- 1 teaspoon seasoned salt
- 1 clove garlic, crushed
- 1/8 teaspoon cumin
- 2 pounds venison, trimmed of fat and sliced into 3/8-inch strips
- 2 tablespoons vegetable oil
- 12 flour tortillas
- 1 pound extra-sharp Cheddar, shredded
- 1 pound Monterey Jack, shredded
- Salsa or taco sauce, store bought or home made, as accompaniment
Instructions
- Combine all marinade ingredients in a large bowl and mix well. Add venison and toss well. Transfer to a large resealable plastic bag and marinate in the refrigerator for 6 to 8 hours.
- Remove the venison from the marinade. Heat the oil in heavy cast-iron skillet. Add the drained venison strips and sear for 3 to 4 minutes. Remove the venison from the pan. Place cooked strips in a single layer on 6 tortillas, cover with a mixture of both cheeses, and add another tortilla as a cover. Carefully transfer the quesadilla into the skillet, pressing down slightly with a spatula to ensure maximum contact. Cook for 20 to 30 seconds per side, using caution when flipping over. Slice into 6 wedges with a pizza cutter and top with you favorite sauce.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1111 |
| Total Fat |
65 g |
| Saturated Fat |
32 g |
| Carbohydrates |
54 g |
| Dietary Fiber |
3 g |
| Sugar |
4 g |
| Protein |
77 g |
| Cholesterol |
172 mg |
| Sodium |
1669 mg |
| Serving Size |
1 of 6 servings |
| Calories |
1111 |
| Total Fat |
65 g |
| Saturated Fat |
32 g |
| Carbohydrates |
54 g |
| Dietary Fiber |
3 g |
| Sugar |
4 g |
| Protein |
77 g |
| Cholesterol |
172 mg |
| Sodium |
1669 mg |