BBQ Venison Quesadillas

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BBQ venison quesadilla
I remember a time when the only thing my niece and nephew would eat was cheese quesadillas. It was kind of nice, because they are so easy. I remembered that the other night when I needed to come up with a good appetizer, but really didn’t have the energy for thinking of something new. I happened to have all of the ingredients for these, the BBQ venison being left over from the other night. The beauty of quesadillas is that you can really stuff them with anything you want; they’ll be tasty no matter what! Serve these up with a little salsa, quacamole, and sour cream, and it’s like your mouth has taken a vacation to Mexico. Yum.

Recipe: BBQ Venison Quesadillas

Summary: a great wild game appetizer for wild game days

Ingredients

  • 2 cups cooked venison, chopped
  • 1/2 cup barbecue sauce
  • 1 to 2 cups grated Queso Blanco or Monterey jack cheese
  • 1 cup Pico de Gallo
  • 4 flour tortillas
  • 1 egg, beaten cooking oil
  • Sour Cream
  • Guacamole
  • Chunky Picante sauce

Instructions

  1. Mix the barbecue sauce with the venison and set aside.
  2. Heat about 1 tablespoon of oil in a skillet on medium heat.
    making BBQ quesadillas
  3. Place a tortilla on a cutting board. Top half of the tortilla with BBQ venison, queso blanc, and Pico de Gallo. Fold over the uncovered half of the tortilla.
  4. Brush one side of quesadilla with egg and place egg side down in the pre-heated skillet.
  5. While it’s cooking, brush the top with egg.
  6. Cook until the tortilla starts to brown and crisp, about three minutes. Flip and continue cooking until the other side is done.
  7. Remove from skillet, cut into four pieces, and serve with sour cream, guacamole and Picante sauce.
  8. If you want to make these on the grill, heat the grill to 350, and follow the directions above. These will take 1 to 2 minutes per side on the grill. Cook two at a time in the skillet to save time and then place in the oven on warm to keep warm until serving time.

Cooking time (duration): 20

Number of servings (yield): 8 (2 pieces each)

Meal type: hors d’oerves

Culinary tradition: USA (Southwestern)

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.

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