Tex-Mex Archives - Wife Of A Hunter https://wifeofahunter.com/tag/tex-mex/ Recipes for a Hunter's Wife Thu, 19 Sep 2024 02:49:33 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://wifeofahunter.com/wp-content/uploads/2021/03/Header-WOAH-150x150.png Tex-Mex Archives - Wife Of A Hunter https://wifeofahunter.com/tag/tex-mex/ 32 32 191194188 Crockpot Salsa Pheasant Tacos https://wifeofahunter.com/crockpot-salsa-pheasant-tacos/ https://wifeofahunter.com/crockpot-salsa-pheasant-tacos/#comments Wed, 27 Jul 2022 15:37:11 +0000 https://wifeofahunter.com/?p=3773 Crockpot Salsa Pheasant Tacos are one of the easiest ways to cook upland game there is! When I was back in college this was a staple meal for me. There was nothing better, after a long day of soccer and classes, then coming home to a meal ready to go! I would throw a couple […]

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Crockpot Salsa Pheasant Tacos are one of the easiest ways to cook upland game there is!

When I was back in college this was a staple meal for me. There was nothing better, after a long day of soccer and classes, then coming home to a meal ready to go! I would throw a couple chicken breasts in the crockpot before morning workouts and it would be shreddable delicious taco meat for dinner.

This is a great recipe for any upland bird. This is also a great recipe for the often hated, very tendony, game bird legs. It cooks for so long, engulfed in salsa-y moisture, that the meat falls off the bone! You just have to pull out the bones and tendons and you’re ready for a delicious dinner.

With fall semester’s getting ready to ramp up again keep this recipe on hand! Also, if you are a poor college kid with no access to wild game, just use any chicken meat and you’ll be golden. Let me know in the comments how it goes and ENJOY!!

Crockpot Salsa Pheasant Tacos
Crockpot Salsa Pheasant Tacos
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Crockpot Salsa Pheasant Tacos

Super easy recipe for a busy day!
Course Main Course
Cuisine American, Tex-Mex
Keyword American, Mexican, Pheasant, Tacos, Tex-Mex, Upland
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 1 pot
Author Sophie May

Equipment

Ingredients

  • 2 pheasants breasts and legs
  • 32 oz salsa more or less depending on pheasant weight, just be sure it is enough so the meat doesn't dry out. I fully cover mine.
  • 8 oz cream cheese
  • salt to taste
  • pepper to taste

Instructions

  • Put all of your ingredients into a crockpot.
  • Cook on low for 8 hours or until the pheasant legs are shreddable and tender.
  • Shred the meat and mix together.
  • Remove the leg bones and tendons from the crockpot and ENJOY!

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]]> https://wifeofahunter.com/crockpot-salsa-pheasant-tacos/feed/ 5 3773 Trash Can Venison Nachos https://wifeofahunter.com/trash-can-venison-nachos/ https://wifeofahunter.com/trash-can-venison-nachos/#comments Wed, 20 Jul 2022 14:37:53 +0000 https://wifeofahunter.com/?p=3728 These Trash Can Venison Nachos are fun delicious way to use ground venison! There are a couple of places around San Antonio that sell trash can nachos. They bring them out in a giant metal container and dump them on your table. It’s a good way to throw back a few thousand calories with your […]

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These Trash Can Venison Nachos are fun delicious way to use ground venison!

There are a couple of places around San Antonio that sell trash can nachos. They bring them out in a giant metal container and dump them on your table. It’s a good way to throw back a few thousand calories with your friends 😂.

I’ve been dying to make these and finally went about finding a container to use. I just found an empty gallon paint bucket at Lowes for $5, but any nacho holding container will do. The places I have been to in San Antonio have both sides of the can cut off, so you just have to lift it up to unleash the nachos. I had only one side off, so I had to put the open side on a cookie sheet and flip the whole thing and shake. It works but might require a little vigorous shaking to get the nachos out (see my Instagram for visual aid).

After you get the container situated it’s a crazy easy recipe. I just used a taco seasoning packet to season the ground venison and I used a store bought queso blanco. You can make your own taco seasoning and you could use my queso recipe if you want, but I went for ease. I also used Doritos instead of your standard tortilla chips, to give it a more bar food feel, but use whatever chips you want.

Once you get the meat situated, beans heated up, and queso heated up stack your nachos how you like them! I loaded my nachos down, but if you prefer other ingredients or want even more ingredients DO IT. Use my recipe as a guide, but make them your own.

ENJOY this recipe and let me know what variations on these delicious Trash Can Venison Nachos you come up with in the comments!

Trash Can Venison Nachos
Trash Can Venison Nachos
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Trash Can Venison Nachos

Throw everything you can think of in a can and then eat it. The American way!!
Course Appetizer, Main Course
Cuisine American, Bar Food
Keyword American, Bar Food, Ground Venison, Mexican, Nachos, Tex-Mex, Venison
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 gallon
Author Sophie May

Equipment

Ingredients

  • 1 lb ground venison
  • 1 packet taco seasoning
  • 1 party bag Doritos
  • 12 oz queso blanco
  • 16 oz sour cream
  • 15 oz Guacamole
  • 14 oz Pico de Gallo
  • 15.5 oz black beans
  • 16 oz refried beans
  • 7 oz pickled jalapenos sliced
  • 8 oz Mexican cheese shredded
  • 1 bunch cilantro for topping

Instructions

  • Make sure whatever can, or container, you are using for the nachos is cleaned.
  • Cook your ground venison, with the taco seasoning, according to the packets instructions.
  • Heat up your refried beans, black beans, and queso.
  • Put some queso at the bottom of your can so it'll be at the top when you flip your container.
  • Layer your nachos how you like them.
  • Put a cookie sheet on the opening of your container and flip everything upside down and shake to remove your nacho mixture.
  • Top with sour cream and cilantro if desired and ENJOY!

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]]> https://wifeofahunter.com/trash-can-venison-nachos/feed/ 1 3728 Smoked Venison Chorizo Armadillo Eggs https://wifeofahunter.com/smoked-venison-chorizo-armadillo-eggs/ https://wifeofahunter.com/smoked-venison-chorizo-armadillo-eggs/#respond Wed, 22 Jun 2022 15:22:25 +0000 https://wifeofahunter.com/?p=3580  These Smoked Venison Chorizo Armadillo Eggs are what smokers were created for!! Armadillo eggs are just visually stunning. Jalapenos stuffed with cheese, wrapped in sausage, wrapped in bacon, glazed in BBQ sauce, and then put on the smoker… This is a prime example of why America is the best country ever created! These delicious meaty […]

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 These Smoked Venison Chorizo Armadillo Eggs are what smokers were created for!!

Armadillo eggs are just visually stunning. Jalapenos stuffed with cheese, wrapped in sausage, wrapped in bacon, glazed in BBQ sauce, and then put on the smoker… This is a prime example of why America is the best country ever created!

These delicious meaty eggs (not a euphemism) have been on my list to make for a long time now. Thanks to Z-grills again for making this recipe possible (use sophie5 at checkout for 5% off everything including on sale items!). However, I didn’t want to make the same kind of armadillo eggs that everyone else makes. I wanted mine to be unique and original. So, I gave mine a little wild game Tex-Mex flare.

I decided to use chorizo as my sausage and to use my smoked chorizo queso as the cheesy filling. I also found some new BBQ sauce by tabasco that paired GREAT with it. Overall, the combination was amazing!

This recipe does require a few premade things i.e. the queso and the chorizo. Both of these can be made beforehand and frozen until you want to make your own armadillo eggs. I also tried three different BBQ rubs on the eggs: a simple SPG rub, a Mexican Chupacabra rub, and a sweeter meat church rub. The sweeter one was my favorite and I think contrasted the spices of the chorizo well.

Use this recipe as a template though. If you want the standard breakfast sausage with the peppers stuffed with Velveeta or American cheese you can do that. Or if you want an even crazier mixture do that to. The world is your oyster! Lastly, I just hope you guys ENJOY this as much as my family did. If you have any comments or if enjoy this recipe leave a review and rating in the comments!

Smoked Venison Chorizo Armadillo Eggs
Smoked Venison Chorizo Armadillo Eggs
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Smoked Venison Chorizo Armadillo Eggs

Delicious meaty goodness wrapped into an egg and smoked!
Course Appetizer, Main Course
Cuisine American, Smoked, Tex-Mex
Keyword Chorizo, Ground Venison, Mexican, Smoked, Tex-Mex, Venison
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 6 eggs
Author Sophie May

Equipment

Ingredients

  • 2 lbs venison chorizo
  • 6 jalapenos heads cut off and cored
  • 16 oz bacon
  • venison chorizo queso enough to fill the jalapenos
  • favorite BBQ rub I used meat church the Gospel
  • 1 C Tabasco Jalapeno Mesquite BBQ Sauce or favorite BBQ sauce
  • beef broth just enough to thin out the sauce

Instructions

  • Preheat your smoker to 275°F.
  • If you have not already, cut the caps off of the jalapenos and use the back of a spoon to core it out.
  • Fill the jalapenos with your queso. I used leftover queso for this, but have no problem making a new batch to eat with your armadillo eggs.
  • Wrap your jalapenos in your chorizo. Just enough to surround the pepper.
    chorizo step
  • Wrap your eggs with bacon. It helps to cut a piece of bacon into smaller/shorter pieces to use as endcaps for the eggs.
  • Season your eggs with your favorite BBQ rub. I tried three rubs and ended up liking a meat church seasoning the best.
    bacon wrapped/seasoned egg
  • Put on your smoker and smoke for 1 and a half hours.
  • Towards the end of that smoke take a small sauce pan and heat it on low.
  • Add around a cup of BBQ sauce to the pan.
  • Slowly add beef broth to the BBQ, whisking as you do, until the desired consistency.
  • You want to thin out most store bought BBQ sauces to remove some of the gloopyness. However you still want some thickness to your sauce to glaze your eggs.
  • Leave on the stove for ~10 minutes and add more broth or BBQ sauce to get desired consistency.
  • Glaze your eggs with your BBQ sauce and then put back on the smoker for ~10 minutes to caramelize the sauce.
    Glazed Armadillo Eggs
  • Pull off and let rest for a few minutes so the queso is not molten when you bite into it.
    Glazed Armadillo Eggs cut into
  • ENJOY!!

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]]> https://wifeofahunter.com/smoked-venison-chorizo-armadillo-eggs/feed/ 0 3580 Smoked Venison Chorizo Queso https://wifeofahunter.com/smoked-venison-chorizo-queso/ https://wifeofahunter.com/smoked-venison-chorizo-queso/#comments Mon, 23 May 2022 15:37:15 +0000 https://wifeofahunter.com/?p=3512 This Smoked Venison Chorizo Queso is the best thing I’ve made on my smoker so far!! Again, shoutout to Z-Grills for the smoker (use Sophie5 at checkout for 5% off everything including already on sale items!). Smoked queso was one of the first things I wanted to make with a smoker. The viral tik tok […]

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This Smoked Venison Chorizo Queso is the best thing I’ve made on my smoker so far!!

Again, shoutout to Z-Grills for the smoker (use Sophie5 at checkout for 5% off everything including already on sale items!). Smoked queso was one of the first things I wanted to make with a smoker. The viral tik tok videos looked delicious! I had to see for myself if they were as good and as easy to make as the videos looked.

The answer was a resounding YES! It was sooo easy and tasty. After I figured out a tasty chorizo recipe, everything else was easy from there. I also added a ton of stuff to my queso, but you don’t need all of it if you don’t want it. Velveeta cheese is important though. The scientific wonder, that is the giant block of gold cheese, gives the queso the awesome melty consistency. You might be able to make it work with American, but I would stick to Velveeta.

Literally all you do is prep your meat, cheese, and veggies. Preheat your smoker, which if you have a pellet grill is again super easy! And then throw your aluminum tray of goodies into the smoker. Just mix it up a couple of times throughout the 60–90 minute cook and VOILA! You’re done!

Grab a thing of tortilla chips and some friends and you’re in for a good time! Or a spoon and just start piling it into your mouth until you start to feel your arteries clogging lol.

Let me know how it goes in the comments and ENJOY!!

Smoked Venison Chorizo Queso
Smoked Venison Chorizo Queso
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Smoked Venison Chorizo Queso

Just make this. Just do it. It's SSOOO GOOD!
Course Appetizer, Main Course
Cuisine Mexican, Tex-Mex
Keyword Chorizo, Ground Venison, Queso, Smoked, Venison
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 1 Giant Pan
Author Sophie May

Equipment

Ingredients

  • 1 pound venison chorizo browned and drained
  • 1 jalapeno diced
  • 1 red bell pepper diced
  • 1 large white onion diced
  • 1 T garlic minced
  • 1/4 C cilantro leaves chopped
  • 16 oz block Velveeta cheese cubed
  • 8 oz cream cheese cubed
  • 8 oz smoked gouda cubed
  • 8 oz pepper jack cubed
  • 10 oz can mild Rotel Diced Tomatoes

Instructions

  • Preheat smoker to 250 degrees F. I used a competition blend of pellets.
  • Place all ingredients in 9x13 aluminum pan.
    Queso Ingredients
  • Place pan in smoker for 60-90 minutes, stirring a few times throughout the cooking process.
  • When queso is ready, eat with tortilla chips, or on tortillas, or by the spoonful and ENJOY!!

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]]> https://wifeofahunter.com/smoked-venison-chorizo-queso/feed/ 1 3512 Venison Chorizo https://wifeofahunter.com/venison-chorizo/ https://wifeofahunter.com/venison-chorizo/#respond Mon, 23 May 2022 14:50:21 +0000 https://wifeofahunter.com/?p=3501 I love chorizo and this venison chorizo tastes like the real deal! Going to the store and buying a big tube of orange-y meat is always a fun time. I’ve tried a couple of different ways to make it. I’ve added spices to venison and pork fat and ground it all together to make the […]

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I love chorizo and this venison chorizo tastes like the real deal!

Going to the store and buying a big tube of orange-y meat is always a fun time. I’ve tried a couple of different ways to make it. I’ve added spices to venison and pork fat and ground it all together to make the chorizo, but I found this way worked a lot better.

Basically, you take some peppers and spices and blend them up together. Then you marinate some ground venison, mixed with pork fat, in the pepper mixture overnight. It’s easy and tastes delicious!

I use this in my smoked queso recipe and OMGoodness it was amazing! But you can do whatever you want with it. One of my favorite ways to use chorizo is to cook it with eggs and make delicious breakfast tacos!

Let me know in the comments how it goes and ENJOY!

Venison Chorizo
Venison Chorizo
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Venison Chorizo

Delicious wild game take on a Mexican staple!
Course Main Course
Cuisine Mexican, Tex-Mex
Keyword Chorizo, Mexican, Venison
Marinating time 18 hours
Servings 1 lb

Ingredients

  • 6 dried Guajillo/Cascavel peppers seeds and veins removed
  • 2 dried Pasilla peppers seeds and veins removed
  • 1 C warm water
  • 2 T ground paprika
  • 1 tsp ground Mexican oregano
  • ½ tsp ground cumin
  • 1 T Kosher salt
  • 1 tsp ground black pepper
  • 2 garlic cloves
  • ¼ C white vinegar
  • 1 lb ground venison I used a 80/20 venison to pork fat mix

Instructions

  • In a medium bowl, soak guajillo & pasilla chiles in hot water for about 10 minutes or until they become soft. Reserve 1/2 cup of this water.
  • In a blender, add the peppers and the 1/2 cup of pepper water, spices, garlic & white vinegar.
  • Blend well until it forms a paste consistency.
  • Add the chili paste to the ground venison and mix everything well.
  • Place the venison chorizo over a strainer, then place the strainer over a bowl. Cover with plastic wrap and place in refrigerator. This allows extra juice to be removed.
  • Refrigerated the meat mixture overnight or up to 2 days so the chorizo can marinate. The longer it goes the stronger the flavor.
  • Once the chorizo has finished marinating, throw it in a pan and cook until thoroughly done.
  • ENJOY!

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]]> https://wifeofahunter.com/venison-chorizo/feed/ 0 3501 Venison Grilled Cheese Burrito https://wifeofahunter.com/venison-grilled-cheese-burrito/ https://wifeofahunter.com/venison-grilled-cheese-burrito/#comments Wed, 08 Dec 2021 02:30:43 +0000 https://wifeofahunter.com/?p=2582 I love copycatting Taco Bell recipes and giving them wild game twists and this Venison Grilled Cheese Burrito is no different. Do you ever watch TV and wonder who these marketers are targeting with their ads?? Watching an insurance company with a crime fighting ostrich or all the strange Facebook groups don’t really do it […]

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I love copycatting Taco Bell recipes and giving them wild game twists and this Venison Grilled Cheese Burrito is no different.

Do you ever watch TV and wonder who these marketers are targeting with their ads?? Watching an insurance company with a crime fighting ostrich or all the strange Facebook groups don’t really do it for me. The only ads that always catch my attention are food commercials. The Taco Bell ones are stupid too, but they totally make me want to make a late-night run for some greasy indulgent calories lol. Their most recent commercials are for their Grilled Cheese Burritos. The combination of grilled cheese and a burrito are just some of the genius inventions they make over there at Taco Bell. I decided to make my own using ground venison, of course, and it turned it delicious!

It’s a pretty easy process that basically just requires making the burrito, browning it on both sides, topping it with cheese, and then broiling it in the oven to make the cheese crispy! Simple and tasty! Again if you’re enjoying my recipes leave me a review and a comment and ENJOY.

Venison Grilled Cheese Burrito
Venison Grilled Cheese Burrito
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Venison Grilled Cheese Burrito

This is the perfect Taco Bell dupe for your venison!
Course Dinner, Lunch, Main Course
Cuisine American, Fast Food, Mexican, Tex-Mex
Keyword American, Burrito, Fast-Food, Grilled Cheese, Taco Bell, Tex-Mex, Venison
Prep Time 5 minutes
Cook Time 45 minutes
Assembly Time 5 minutes
Total Time 55 minutes
Servings 6 burritos
Author Sophie May

Ingredients

Instructions

  • Cook venison according to instructions on back of Taco Bell seasoning packet. Set Aside.
  • Cook rice according to package instructions.
  • Heat oven to Hi Broil.
  • Assemble burritos by layering desired amount of meat, rice, nacho cheese, tortilla strips, creamy chipotle sauce, and sour cream on a burrito sized tortilla. Fold like a burrito (fold two sides about 2 inches over and roll tucking in any pieces that stick out).
  • Heat a shallow pan over high heat.
  • Brown the seam side of the burrito first and then the other side (~2-3 minutes per side depending on how hot your pan is).
  • Place burritos on a cookie sheet.
    For spicy: line tops of burritos with ~4 pickled jalapeños.
    For both spicy and non-spicy: top with shredded cheese.**
  • Broil until cheese becomes melted and slightly browned. Enjoy!

Notes

*The actual burrito uses nacho cheese, but I prefer to use queso.
** For quick clean up: line our pan with foil.

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]]> https://wifeofahunter.com/venison-grilled-cheese-burrito/feed/ 4 2582 Venison Quesarito https://wifeofahunter.com/venison-quesarito/ https://wifeofahunter.com/venison-quesarito/#comments Fri, 22 Oct 2021 01:20:18 +0000 https://wifeofahunter.com/?p=2390 If you liked my Venison Crunchwrap recipe you have to try this Venison Quesarito recipe! I had SO much positive feedback from my Venison Crunchwrap recipe that I decided I wanted to expand into some other Taco Bell favorites of mine. Quesaritos might not be on the menu anymore unless you use their app (why???) […]

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If you liked my Venison Crunchwrap recipe you have to try this Venison Quesarito recipe!

I had SO much positive feedback from my Venison Crunchwrap recipe that I decided I wanted to expand into some other Taco Bell favorites of mine. Quesaritos might not be on the menu anymore unless you use their app (why???) but man do I love them!! I mean it’s a combination of a quesadilla and a burrito what’s not to love?!? Again, with deer seasons opening up all around the country, this is a great time to break into some ground meat and throw this creation together.

I used Taco Bell seasoning in the ground venison and a copycat of Taco Bell’s Chipotle sauce to make the recipe even more authentic to the fast-food version. This isn’t required and honestly you can put just about whatever you want into your own creations. Just don’t over stuff the quesaritos or they might make a mess when you try to wrap them up into burrito form.

Anyhoo, it turned out great! I’m amazed I haven’t made this before. The melted cheesy quesadilla wrapped around the burrito inside is on par with Einstein on genius inventions. Give this recipe a try with some of that grind you don’t know what to do with and let me know how it goes in the comments! If you guys and girls like it as much as the crunchwrap, I might continue to do a whole taco bell series with wild game flair! But until then I hope you ENJOY this recipe!

Venison Quesarito
Venison Quesarito
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Venison Quesarito

Delicious wild game take on a classic fast food meal!
Course Main Course
Cuisine American, Tex-Mex
Keyword Axis Deer, Copycat, Mexican, Quesarito, Taco Bell, Tex-Mex, Venison
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 quesarito
Author Sophie May

Ingredients

  • 1 lb ground venison I used axis deer
  • 1 packet Taco Bell seasoning
  • queso I used Rico's, but you can use your favorite type
  • shredded cheese
  • chipotle sauce
  • sour cream
  • burrito sized flour tortillas

Spanish Rice (according to directions on Bolner's Fiesta Brand® Spanish Rice Seasoning container)

Instructions

  • Preheat oven to 350°F.
  • If using, make your chipotle sauce and refrigerate until needed.
  • Cook venison according to instructions on back of Taco Bell seasoning packet. Set Aside.
  • Cook your rice according to Bolner's Fiesta Brand® Spanish Rice Seasoning container's directions.
  • Place two tortillas on a baking sheet. If overlapping, on the top tortilla, spread ~2T of queso on a tortilla, or enough to cover thinly. Then, sprinkle ~2T of shredded cheese (shown in picture). Put into the oven for ~1-2 minutes or until the cheese is just melted. You do not want your tortilla to get crispy, so watch carefully. You just want the tortilla warmed and cheese melted. This will help with folding and holding your burrito together.
    Venison Quesarito
  • When the cheese has melted take it out of the oven and place the plain tortilla over the cheesy one. Let this rest for another 2-3 minutes. This will help the cheese set for folding later. Don't let it cool too much, or the tortilla will break when trying to fold.
  • Layer the quesadilla with 1/4 cup of your Spanish rice, 1 T chipotle sauce, 1 T sour cream, and 1/4 cup of meat, or any other toppings you would like. Fold like a burrito (fold two sides about 2 inches over and roll tucking in any pieces that stick out).
  • Heat a dry pan over medium-high heat and brown each side of your quesarito for ~30 seconds seam side down first.
    Venison Quesarito
  • This makes around 8 quesaritos so bring a hungry family and enjoy! Or freeze them.

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]]> https://wifeofahunter.com/venison-quesarito/feed/ 6 2390 Venison Crunchwrap https://wifeofahunter.com/venison-crunchwrap/ https://wifeofahunter.com/venison-crunchwrap/#comments Fri, 15 Oct 2021 01:50:09 +0000 https://wifeofahunter.com/?p=2313 If you are a taco bell fan you have to try this Venison Crunchwrap recipe! Taco Bell is honestly my favorite fast-food restaurant. Where else can you get ridiculously full with like only $5?? For most of my life I had my Taco Bell order locked and loaded and ready to go (chicken quesadilla, bean […]

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If you are a taco bell fan you have to try this Venison Crunchwrap recipe!

Taco Bell is honestly my favorite fast-food restaurant. Where else can you get ridiculously full with like only $5?? For most of my life I had my Taco Bell order locked and loaded and ready to go (chicken quesadilla, bean burrito, and spicy potato soft taco) until I met my husband. He loves the boxes they make and especially the cravings box they do with the Crunchwrap supreme. I copied him one time and I was hooked. Crunchwrap supremes are to die for! I even get them vegetarian with black beans if I am trying to be a little less unhealthy lol.

I’ve been dying to make my own venison version basically since I started this website, but I never had any venison to work with. Now that I have some axis deer, I was finally able to do it! I used my LEM Big Bite #8 grinder to grind the axis deer into ground venison for my recipe and used the LEM Max Vac 250 Vacuum Sealer to store some of the extra ground venison for later fun recipes!

It turned out great! Honestly axis deer is so mild that if you gave this Crunchwrap to some random person on the street there is almost no chance they’d know it’s venison. With archery deer season having started in most states, those empty freezers should be getting full soon. Give this recipe a try with some of that grind you don’t know what to do with and let me know how it goes in the comments! If you guys and girls like it, I might do a whole taco bell series with some wild game flair! But until then I hope you ENJOY this recipe!

Venison Crunchwrap
Venison Crunchwrap
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Venison Crunchwrap

Who doesn't love Taco Bell? Try this tried and true classic with basically any meat and you won't be sorry!
Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword Crunchwrap, Mexican, Taco Bell, Tex-Mex, Venison
Prep Time 30 minutes
Cook Time 20 minutes
Assembly Time 10 minutes
Total Time 1 hour
Servings 6
Author Sophie May

Equipment

Ingredients

  • 6 small tostadas or corn tortilla street tacos
  • 1 lb ground venison
  • 1 packet taco bell seasoning
  • 2 T avocado oil
  • 6 burrito sized flour tortillas
  • 6 street sized flour tortillas these reinforce the seal but are not necessary
  • 15 oz Rico's gourmet nacho cheese or your favorite nacho cheese
  • 2 tomatoes deseeded and chopped
  • 1 onion chopped
  • shredded lettuce enough for desired filling
  • shredded cheese enough for desired filling
  • sour cream enough for desired filling

Instructions

  • Grind your venison in a LEM Big Bite #8 grinder.
  • Heat a skillet over medium high and add 2 T of avocado oil.
  • Once hot, add the venison to the skillet and brown.
  • Add seasoning with 3/4 C of water to the skillet.
  • Bring to a boil.
  • Turn down to medium low for 10 minutes stirring occasionally. Cook until a majority of the water has evaporated.
  • If you have tostadas use those.
  • If you have corn street tacos brush them with avocado oil and put them into a 450°F oven for 3 minutes. Flip them over and cook for another 3 minutes or until crisp.

Creating your Crunchwrap

  • Place your big burrito sized flour tortilla on a flat surface.
  • Place 3 heaping T of meat in the center of the tortilla.
  • On top of the meat place 2 T of queso and gently spread to cover the meat.
  • Place the tostada on top of this.
  • Top the tostada with sour cream, lettuce, onions, tomatoes, shredded cheese, and any other toppings you would like. I do 1-2 T of each to ensure the tortilla will close around it.
  • If needed, place the small flour tortilla over top and crimp the big flour tortilla around everything. Do this by carefully folding in each side roughly 5-6 times.
  • Heat a clean skillet over medium heat.
  • Place your crimped crunchwrap side down first to seal it shut.
  • This should take around a minute but make sure it is browned and sealed off.
    sealed crunchwrap
  • Flip and brown the other side and ENJOY!!

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]]> https://wifeofahunter.com/venison-crunchwrap/feed/ 8 2313 Quail Southwestern Egg Rolls https://wifeofahunter.com/quail-southwestern-eggrolls/ https://wifeofahunter.com/quail-southwestern-eggrolls/#comments Wed, 28 Apr 2021 20:20:38 +0000 https://wifeofahunter.com/?p=863 My grandma and mom would often take me out to lunch to eat as a child. Every once in a while, they would take me to Chili’s. Chili’s is underrated. I would get the “Triple Dipper” sampler appetizer as my meal and, of course, one of the three options I would pick was the southwestern […]

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My grandma and mom would often take me out to lunch to eat as a child. Every once in a while, they would take me to Chili’s. Chili’s is underrated. I would get the “Triple Dipper” sampler appetizer as my meal and, of course, one of the three options I would pick was the southwestern egg rolls. Those bad boys are freaking delicious. They are a little spicy and a whole lotta flavorful. The avocado type of sauce you dip them in is cool and cancels out any overwhelming tang. With quail in the freezer, and a constant hunger for egg rolls, there was only one recipe that I truly needed to recreate over the weekend, and it was these. Quail Southwestern Egg Rolls.

Quail Southwestern Eggrolls
Quail Southwestern Eggrolls
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Quail Southwestern Egg Rolls

Chili's has nothing on these!
Course Appetizer
Cuisine American, Mexican
Keyword Chili's, Copycat, Egg Rolls, Southwestern, Tex-Mex
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10 Egg Rolls
Author Sophie May

Equipment

Ingredients

Egg Roll Ingredients

  • 8 oz skinless boneless quail breasts
  • vegetable oil enough for frying and cooking meat
  • 2.5 tbsp red bell pepper finely chopped
  • 1 stalk green onion finely chopped
  • 1/3 cup canned corn
  • 1/3 cup blacked beans rinsed
  • 2 tbsp frozen spinach thawed and drained
  • 1/2 jalapeno deseeded and finely chopped
  • 1/2 tbsp fresh parsley finely chopped
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/8 tsp cayenne pepper
  • salt and pepper for seasoning throughout
  • 1 cup Monterey jack and mild cheddar with jalapenos I find this at HEB if you can't pepper jack works
  • 10 tortillas ~6 inches in diameter

Dipping Sauce Ingredients

Instructions

Dipping Sauce Instructions

  • Put all ingredients into a food processor or blender and blend until well mixed.
  • Chill in refrigerator while putting together egg rolls. This sauce is only good for ~1-2 days because the buttermilk will start to curdle any longer.

Egg Rolls Instructions

  • Season quail meat with ~1/8 tsp salt and ~1/8 tsp pepper.
  • In a sauté pan heat ~2 tbsp of oil on high heat. When oil is hot add the quail and cook till no longer pink in the middle ~2 minutes. Then set aside to cool.
  • When the quail is room temp or cool enough to handle finely chop.
  • In the same pan over medium heat add ~1 tbsp of oil. Then add bell pepper and green onions and cook until tender (not browned). Add the quail, corn, beans, jalapeño, spinach, parsley, cumin, chili powder, cayenne powder, and salt and pepper to taste.
  • Combine and cook for ~4 minutes. Add cheese and then stir until completely melted and then remove from heat.
  • Place tortillas on a plate, cover with a damp towel, and microwave for ~30 seconds. This will make it easier to roll the egg rolls without the tortillas breaking.
  • Then place the filling in the egg rolls and roll them like a mini burrito. Folding the ends in first and then rolling it tightly. I kept them sealed by poking a toothpick through the side of the egg roll.
  • Heat the frying oil to 375 °F and deep fry the egg rolls for 3-4 minutes or until desired golden brown.
  • Pair with dipping sauce and ENJOY!

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