Venison Quesarito
Delicious wild game take on a classic fast food meal!
Servings: 8 quesarito
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)
- 1 C rice
- 2 C water
- 1 T vegetable oil
- 7 oz tomato sauce
- 1 T Bolner's Fiesta Brand® Spanish Rice Seasoning
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.
- 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.
- This makes around 8 quesaritos so bring a hungry family and enjoy! Or freeze them.