Venison sausage quesadillas
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Venison link sausage* finely diced |
| 8 | Flour tortillas, 6 to 8\" | |
| 8 | ounces | Monterey Jack; shredded |
| ¼ | cup | Finely chopped cilantro |
| 1 | Jalapeno; seeded and minced | |
| Salt and pepper; to taste | ||
| 2 | ounces | Vegetable oil |
Directions
*Pork sausage may be substituted.
Cook sausage and drain fat. On 4 tortillas, place 1½ oz. sausage, 2 oz. cheese, a sprinkle of cilantro and jalapeno to taste. Season and cover with other tortillas; cook in moderately hot skillet with just enough oil to coat bottom. Brown both sides, rotating periodically. Cut into 6 or 8 wedges and serve.
From Executive Chef Jim Severson/Dakota's/600 N. Akard/Dallas, TX in "Texas Monthly." July 1993, Vol. 21, No. 7. Pg. 136. Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 12-03-94