Venison Quesadilla Recipe

Name: Venison Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8-ounce venison flank steak.; 1/4 teaspoon kosher salt, plus more for seasoning; 1/4 teaspoon fresh ground black pepper, plus more for seasoning; 2 tablespoons canola oil; 1/2 white onion, thinly cut julienne; 1 fire roasted red bell pepper, peeled, seeded and cut julienne; 1/4 teaspoon ground cumin; 2 flour tortillas, store-bought or homemade; 3/4 cup shredded Monterey jack cheese; 1 lime

Servings: persons

1
Preheat the grill to medium.
2
Season the venison with salt and pepper and grill for 2 minutes per side.
3
Remove from the grill to a cutting board and let rest.
4
Heat a saute pan with 2 tablespoons of canola oil over medium-high heat.
5
Add the onions and red pepper and saute until transparent, about 4 to 5 minutes.
6
Stir in the cumin and season with salt and pepper, to taste.
7
Cover 1 tortilla with cheese then evenly top with onions and red peppers.
8
Slice the venison steak against the grain and on the bias.
9
Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat.
10
Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan.
11
Top with the remaining tortilla and cook until brown.
12
Flip the quesadilla over and brown the other side.
13
Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime.
14
Cooks Note: If desired, for garnish, julienne romaine lettuce and top with store-bought jalapeno jelly.
15
For the jelly, remove the contents from a 10-ounce jar of jelly and add it to a bowl.
16
Whisk in 1/4 cup of homemade or store-bought chicken stock until just thin enough to spread.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 to 8-ounce venison flank steak., 1/4 teaspoon kosher salt, plus more for seasoning, 1/4 teaspoon fresh ground black pepper, plus more for seasoning, 2 tablespoons canola oil, and more.

Yes, Venison Quesadilla falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venison Quesadilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions