Tropical Venison Quesadilla

OK, so maybe “tropical” is a bit cliched, but there’s more than just meat, cheese and flour tortillas in this tasty snack. The recipe calls for mango, but feel free to substitute fresh pineapple, papaya, or, in a pinch, peaches or nectarines. The idea is to give it a sweet contrast to the spicy jalapeno pepper.

Tropical Venison Quesadilla

Yield: 2 large quesadillas, 4 to 6 servings

Ingredients

  • 4 large ("burrito-sized") flour tortillas
  • 2 cups pepper jack cheese, shredded
  • 1 1/2 cups cooked ground or shredded venison
  • 1 1/2 cups mango, peeled, seeded and diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup jalapeno pepper, seeded and finely diced
  • 1 teaspoon freshly squeezed lime juice
  • 2 tablespoons cilantro leaves, minced
  • 1 1/2 cups cooked ground or shredded venison

Instructions

  1. In a medium bowl, combine mango, red onion, diced jalapeno, lime juice and cilantro.
  2. Place 1 tortilla in a large skillet over medium heat. Spread 1/2 cup cheese evenly over tortilla. Add 1/4 cup mango mixture and then cooked deer meat evenly across cheese. Top with another 1/2 cup cheese. Place another flour tortilla on top.
  3. When lightly browned on one side, flip the quesadilla over to brown the other side. The easiest way is to place a dinner-sized plate, bottom side up, on top of the quesadilla while it is in the pan. Hold the bottom of the plate, grab the handle of the skillet with the other, and flip the quesadilla onto the plate. Then slide the quesadilla, browned side up, into the skillet. When browning the second side, press down gently to seal the quesadilla with the melted cheese.
  4. Remove from pan, allow to cool for a few minutes. Cooling will also allow the quesadilla to firm up and hold together better when served. Slide into wedges, and arrange on a plate or platter.

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