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Title: Venison Sausage Quesadillas
Categories: Cheese Game Entree Mexican Sausage
Yield: 1 Batch
| 6 | oz | Venison link sausage* - finely diced |
| 8 | Flour tortillas, 6 to 8" | |
| 8 | oz | Monterey Jack; shredded |
| 1/4 | c | Finely chopped cilantro |
| 1 | Jalapeno; seeded and minced | |
| Salt and pepper; to taste | ||
| 2 | oz | Vegetable oil |
*Pork sausage may be substituted.
Cook sausage and drain fat. On 4 tortillas, place 1 1/2 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.
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