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Venison Quesadillas
Cheesy, meaty, and full of flavor! Venison quesadillas are a unique take on this Tex-Mex favorite. Best of all? They are so easy to make!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Laura📖 castironskilletcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- spatula
- pan
📝 Preparation Steps
1
Melt 1 tablespoon of butter in a 12-inch cast iron skillet over medium heat. Add the diced bell pepper and onion, and sauté for about ⏱️ 5 minutes until softened.
butter (divided)4 tablespoonsbell pepper (seeded and diced)1
2
Add the ground venison to the skillet and cook until browned, breaking it up with a spatula as it cooks.
ground venison1 pound
3
Stir in the chili powder, salt, pepper, cumin, garlic powder, and cayenne. Mix well to evenly distribute the spices. Remove the meat and vegetable mixture from the skillet and set aside.
chili powder1 teaspoon
4
To assemble the quesadillas, melt a small amount of butter in the skillet. Place one tortilla in the pan and sprinkle an even layer of shredded cheese over the entire surface.
butter (divided)4 tablespoons
5
Spoon the venison and sautéed veggie mixture over the cheese, then add another layer of cheese on top.
ground venison1 pound
6
Place a second tortilla over the filling and dot the top with a little butter. Cook until the bottom is golden brown and crispy, then carefully flip and cook the other side until crisp and the cheese is fully melted.
butter (divided)4 tablespoons
7
Remove from the skillet, slice into wedges, and repeat with the remaining ingredients to make additional quesadillas.
Nutrition Facts
calories
948 kcal
fat Content
63 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
1660 mg
protein Content
57 g
trans Fat Content
0.5 g
cholesterol Content
234 mg
carbohydrate Content
38 g
saturated Fat Content
35 g
unsaturated Fat Content
18 g
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