Venison Quesadillas

Venison Quesadillas

Based on 0 ratings

Difficulty

Easy 👌

Preparation

50 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
133⅓ g
ground venison
3⅓
flour tortillas
red bell pepper
red onion
tsp
olive oil
tsp
beef stock
tsp
ground cumin
½ tsp
garlic powder
½ tsp
smoked paprika powder
tsp
dried oregano
tbsp
tomato paste
133⅓ g
canned kidney beans
20 ml
water
33⅓ g
shredded mozzarella cheese
33⅓ g
shredded cheddar cheese
133⅓ g
canned sweet corn
clove
garlic
avocado
tsp
ground cumin
limes
vegetable oil (for greasing)
41⅔ g
sour cream (for serving)
5 g
cilantro (for serving)
salt
pepper
MetricImperial

Utensils

knife, cutting board, 2 frying pans (large), wooden spoon, oven, spatula, baking sheet, bowl, fork

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Nutrition per serving

Cal608
Fat26 g
Protein32 g
Carb62 g
  • Step 1/6

    • red bell pepper
    • ¼ red onion
    • tsp olive oil
    • 133⅓ g ground venison
    • knife
    • cutting board
    • frying pan (large)
    • wooden spoon

    Finely dice bell pepper and onion. Heat oil in a large frying pan on medium-high. Cook bell pepper and onion until soft (3-4 minutes). Add mince and cook, breaking up with a wooden spoon, until browned all over.

  • Step 2/6

    • tsp beef stock
    • tsp ground cumin
    • ½ tsp garlic powder
    • ½ tsp smoked paprika powder
    • tsp dried oregano
    • tbsp tomato paste
    • 133⅓ g canned kidney beans
    • 20 ml water
    • salt
    • pepper

    Crumble in stock cube, then add cumin, garlic powder, paprika and oregano. Cook for 30 seconds. Stir in tomato paste, chilli beans and water. Simmer for 5 minutes (add a little extra water if mixture dries up too much). Season to taste with salt and pepper.

  • Step 3/6

    • 3⅓ flour tortillas
    • 33⅓ g shredded mozzarella cheese
    • 33⅓ g shredded cheddar cheese
    • 133⅓ g canned sweet corn
    • oven

    Preheat oven to 100°C fan bake. Lay the tortillas out on a work surface. Sprinkle approximately half of the mozzarella and cheddar on one half of all the tortillas. Top with corn kernels, then spoon the filling on top. Add remaining cheese. Fold the other half of each tortilla over to enclose (forming 8-10 quesadillas).

  • Step 4/6

    • vegetable oil (for greasing)
    • frying pan (large)
    • spatula
    • baking sheet

    Spray a large frying pan lightly with cooking oil spray on medium heat. Cook quesadillas in batches, pressing down lightly, for about 2 minutes each side (flip over the folded edge), until cheese has melted and tortillas are crisp. Place on a rack set over an oven tray and keep warm in oven while you cook the rest.

  • Step 5/6

    • red onion
    • clove garlic
    • avocado
    • tsp ground cumin
    • lime (for serving)
    • bowl
    • fork

    Finely dice onion and crush garlic. Place in a bowl with the avocado and cumin. Add a squeeze of lime and a little salt and pepper; mash well to make guacamole.

  • Step 6/6

    • 41⅔ g sour cream (for serving)
    • 5 g cilantro (for serving)
    • ½ limes (for serving)

    Serve quesadillas with guacamole, sour cream, cilantro and remaining lime wedges.

  • Enjoy your meal!

    Venison Quesadillas

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