Venison Quesadillas II


  • 1 pound ground venison
  • 1 cup or more salsa
  • 8 large flour tortillas
  • 1/2 cup chopped green pepper
  • 4 chopped green onions
  • 2 cups shredded Monterey Jack cheese
  • Refried beans, optional
  • Jalapeño peppers, optional


Cook ground venison adding 1/2 cup salsa and salt and pepper to taste. Remove from skillet. Spread refried beans on half of each tortilla, if desired. Top with peppers, onions and seasoned venison. Sprinkle cheese over half of each tortilla and fold in half, pressing gently. Cook quesadillas in a large skillet over medium heat until lightly browned, turning once. Cut into wedges and serve with salsa. Serves 4.