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

Related recipes