Easy Elk Quesadillas | Wild Table

Quesadillas are a great way to stretch a pound of meat a little farther. This recipe only uses ½ lb of ground elk (or ground meat of your choosing) so you can use the other half for another recipe! Quesadillas are often dry and lacking in the flavor department. But they don't have to be! Ground elk meat makes a great base for the filling but it doesn't stop there. Taco seasoning is an easy way to add flavor to the meat. You can make your own or use your favorite store bought blend. Then simmer the meat with peppers, onions, garlic, tomato paste and stock to create a delicious saucy mixture that's loaded with flavor. Spread in between layers of gooey cheese and crispy tortillas, they really can't be beat!

Tips and Tricks:

• Quesadilla cheese is the perfect cheese for quesadillas. But, you can also use other melting cheeses like cheddar, monterey jack, etc.
• Starting with a cold pan while cooking quesadillas helps ensure the cheese melts before the bottom tortilla gets too browned. The cooking times for the quesadillas are based on using a gas stove. If you have an electric stove, it may take longer to heat up.
• Quesadilla filling can get dried out pretty easily, especially with wild game. Adding vegetables, tomato paste, and stock to the filling makes a delicious sauce that keeps the filling moist.

Ingredients:

Filling:

• ½ lb ground elk (or venison, moose, antelope, etc.)
• 2 ½ tablespoon taco seasoning
• 1 tablespoon lard (only needed if your meat doesn't have fat ground in)
• 1 tablespoon tomato paste
• ½ cup wild game stock (or beef stock)
• ¾ cup red bell pepper, finely diced
• ¾ cup red onion, finely diced
• ½ teaspoon garlic, minced
• Other Ingredients:
• 12 tortillas (6" or casera size)
• 3 cups quesadilla cheese (or Monterey jack, cheddar, etc.)
• 2 tablespoon cilantro, finely chopped

Sauces (optional, for serving):

• guacamole
• sour cream
• salsa

Instructions:

1. To a medium bowl, add ground meat and taco seasoning. Mix seasoning into meat with your hands until well-combined.
2. Heat a large skillet over medium-high heat. Add lard to pan and swirl to coat the pan.
3. Add seasoned meat to pan and spread out in a thin layer. Cook for 2-3 minutes or until browned on the bottom. Flip and break the meat up into small pieces.
4. Add diced peppers, diced onions, and minced garlic to pan. Stir to combine. Cook for 2-3 minutes or until vegetables start to soften.
5. Add in tomato paste and stock. Stir to combine. Simmer until liquid is mostly absorbed into the meat mixture, about 3-4 minutes. Remove from heat.
6. To a cold griddle, add half of the tortillas. You may have to work in batches depending on the size of your griddle. Top each tortilla with ¼ cup cheese.
7. Spread ⅓ cup meat mixture on top of cheese. Top with ½ teaspoon and ¼ cup cheese. Place remaining tortillas on top.
8. Heat griddle on medium heat. Cook for 5 minutes or until bottom is golden brown and cheese is melting.
9. Flip quesadillas and cook an additional 2 minutes.
10. Remove from heat and let sit for 1-2 minutes before cutting.
11. Cut quesadillas into quarters and serve with guacamole, sour cream, salsa, or your desired dipping sauces. Enjoy!

Original recipe can be found at https://peaktoplate.com/ground-elk-quesadillas/ 

Are you a field to table foodie? Check out more of our wild game recipes and foraging tips on our Wild Table blog!