Description
A bold and hearty venison quesadilla filled with seasoned ground venison, melted cheese, and wrapped in a crispy tortilla, served with a smoky chipotle lime crema for a crave-worthy twist on taco night.
Ingredients
1 lb ground venison
1/4 cup finely diced onion
2 tbsp minced garlic
2 tbsp taco seasoning
Water, as needed
2 tbsp chili powder
1 tbsp garlic powder
1/2 tbsp cumin powder
1/2 tbsp onion powder
1 1/2 tsp dried oregano
1 tsp cayenne powder
1 tsp black pepper
Kosher salt, to taste
8–10 slices mozzarella cheese
3–4 large flour tortillas
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup buttermilk
Juice of 1 medium lime
2 tbsp chipotle puree
Kosher salt, to taste
Instructions
- In a bowl, whisk together sour cream, mayonnaise, buttermilk, lime juice, chipotle puree, and salt. Refrigerate until ready to serve.
- Heat a skillet over medium-high heat with a little oil.
- Add ground venison and cook until browned.
- Stir in diced onion, minced garlic, taco seasoning, and a splash of water.
- Simmer until fully cooked and well combined. Set aside.
- Place a tortilla in a skillet over medium heat and toast lightly on one side.
- Flip the tortilla and layer mozzarella slices and venison mixture on one half.
- Fold the tortilla over and cook until the cheese melts and the tortilla is crispy.
- Repeat with remaining tortillas and filling.
- Slice and serve hot with chipotle lime crema.
Notes
Assemble quesadillas fresh for the crispiest tortillas.
Adjust chipotle puree and cayenne to control heat level.
Mexican cheese blends work well as a substitute for mozzarella.
Great served with salsa or guacamole.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 640
- Sugar: 4g
- Sodium: 760mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 135mg
