Who can resist a golden, cheesy quesadilla? Loaded with a venison and capsicum filling, corn and two different types of cheese, these venison quesadillas are sure to become a favourite!
Ingredients
Servings
- FILLING -----------------------------------
- 1 red capsicum
- 2 tsp olive oil
- 400 g venison mince (ground)
- 1 beef stock cube
- 1.5 tsp garlic powder
- 1.5 tsp smoked paprika
- 1 tsp dried oregano
- 1 Tbsp tomato paste
- 400 g chilli beans
- 0.25 cup water
- QUESADILLAS ----------------------------
- 8 flour tortillas
- 1 cup mozzarella, grated cheese
- 1 cup tasty cheddar cheese
- 400 g whole corn kernels, well drained
- Cooking oil spray
- TO SERVE ---------------------------------
- 0.25 large red onion
- 1 garlic clove
- 1 large avocado
- 0.25 tsp ground cumin
- 2 limes, cut in wedges
- 0.5 cup sour cream
- 2 handfuls fresh coriander
Servings
- FILLING -----------------------------------
- 1 red capsicum
- 2 tsp olive oil
- 400 g venison mince (ground)
- 1 beef stock cube
- 1.5 tsp garlic powder
- 1.5 tsp smoked paprika
- 1 tsp dried oregano
- 1 Tbsp tomato paste
- 400 g chilli beans
- 0.25 cup water
- QUESADILLAS ----------------------------
- 8 flour tortillas
- 1 cup mozzarella, grated cheese
- 1 cup tasty cheddar cheese
- 400 g whole corn kernels, well drained
- Cooking oil spray
- TO SERVE ---------------------------------
- 0.25 large red onion
- 1 garlic clove
- 1 large avocado
- 0.25 tsp ground cumin
- 2 limes, cut in wedges
- 0.5 cup sour cream
- 2 handfuls fresh coriander
Filling
Finely dice capsicum and onion. Heat oil in a large frying pan on medium-high. Cook capsicum and onion until soft (3-4 minutes). Add mince and cook, breaking up with a wooden spoon, until browned all over.
Crumble in stock cube, then add cumin, garlic powder, paprika and oregano. Cook for 30 seconds. Stir in tomato paste, chilli beans and water. Simmer for 5 minutes (add a little extra water if mixture dries up too much). Season to taste with salt and pepper.
Quesadillas
Preheat oven to 100ºC / 210ºF fan bake. Lay the tortillas out on a work surface. Sprinkle approximately half of the mozzarella and cheddar on one half of all the tortillas. Top with corn kernels, then spoon the filling on top. Add remaining cheese. Fold the other half of each tortilla over to enclose (forming 8-10 quesadillas).
Spray a large frying pan lightly with cooking oil spray on medium heat. Cook quesadillas in batches, pressing down lightly, for about 2 minutes each side (flip over the folded edge), until cheese has melted and tortillas are crisp. Place on a rack set over an oven tray and keep warm in oven while you cook the rest.
To serve
Finely dice onion and crush garlic. Place in a bowl with the avocado and cumin. Add a squeeze of lime and a little salt and pepper; mash well to make guacamole.
Serve quesadillas with guacamole, sour cream, coriander and remaining lime wedges.
Here are some tips to help with this recipe
Is there a gluten-free option?
Make sure stock cube is gluten-free and choose gluten-free chilli beans. Use gluten-free tortillas.
What is the best way to reheat?
Refrigerate quesadillas and reheat in a toasted sandwich press, frying pan or oven. Add toppings just before serving.
