Recipe: Venison Quesadillas with Monterey Jack, Avocado, and Backyard Salsa
| Chef | Todd Grey |
| Restaurant/Operation | Equinox, Washington, D.C |
| Menupart | Eggs, Cheeses and Dairy, Meats |
| Daypart | Lunch, Dinner, Snacks |
| Source | R&I |
| Region | Mexican |
Venison Quesadillas |
|
| Yield: 6 servings | |
| Venison, cleaned, trimmed | 6 (4-oz.) pieces |
| Salt | as needed |
| Black pepper | as needed |
| Chili powder | 1/2 tsp. |
| Cumin | 1/4 tsp. |
| Garlic powder | 1/4 tsp. |
| Olive oil | 1 Tbsp. |
| Flour tortillas | 6 |
| Monterey Jack cheese, grated | 1 1/2 cups |
| Cheddar cheese, grated | 1 1/2 cups |
| Avocados, sliced | 3 |
| Backyard salsa (recipe follows) | 1/2 cup |
| 1. Cook the venison: season with salt, pepper, chili powder, cumin and garlic powder. Coat in olive oil; grill over high heat until cooked to medium, about 6 to 8 minutes on each side. Let rest 5 minutes. 2. Prepare the quesadillas: distribute Jack and Cheddar cheeses evenly among tortillas. Slice venison; distribute slices on top of cheese. Top with avocado slices. Fold each tortilla in half, place on the grill, cook about 3 minutes each side or until cheese has melted. Cut into wedges, serve with a side of salsa. |
|
Backyard Salsa |
|
| Yield: 1 1/2 cups | |
| Heirloom tomatoes, seeded, diced | 3 |
| Small red onion, minced | 1 |
| Jalapeno pepper, seeded, minced | 1/2 |
| Cilantro sprigs, stemmed, chopped | 3 |
| Basil leaves, chopped | 3 |
| Extra virgin olive oil | 1/4 cup |
| Salt | to taste |
| Pepper | to taste |
| In a medium bowl, mix together ingredients. Let sit 2 hours for flavors to meld. |
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