5 from 18 votes
Ground Elk Quesadillas
Ground Elk Quesadillas feature wild game meat seasoned with taco spices and cooked with diced bell pepper, onion, and garlic in a tomato paste and stock sauce to maintain moisture. The mixture is layered with melting cheese and cilantro between tortillas and then cooked on a griddle until the cheese melts and the tortillas brown lightly. Optional sauces like guacamole, sour cream, and salsa complement the savory filling.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
quesadillas
Calories:
668 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Filling:
- ½ lb ground elk or venison, moose, antelope, etc
- 2 ½ tablespoon taco seasoning
- 1 tablespoon lard only needed if meat lacks fat
- 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 inch or casera size
- 3 cups quesadilla cheese or Monterey Jack, cheddar, etc
- 2 tablespoon cilantro finely chopped
Sauces (optional):
- guacamole
- sour cream
- salsa
Instructions
- To a medium bowl, add ground meat and taco seasoning. Mix seasoning into meat with your hands until well-combined.
- Heat a large skillet over medium-high heat. Add lard to pan and swirl to coat the pan.
- 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.
- Add diced peppers, diced onions, and minced garlic to pan. Stir to combine. Cook for 2-3 minutes or until vegetables start to soften.
- 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.
- 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.
- Spread ⅓ cup meat mixture on top of cheese. Top with ½ teaspoon cilantro and ¼ cup cheese. Place remaining tortillas on top.
- Heat griddle on medium heat. Cook for 5 minutes or until bottom is golden brown and cheese is melting.
- Flip quesadillas and cook an additional 2 minutes.
- Remove from heat and let sit for 1-2 minutes before cutting.
- Cut quesadillas into quarters and serve with guacamole, sour cream, salsa, or your desired dipping sauces. Enjoy!
Cup of Yum
Notes
- Quesadilla cheese is ideal, but other melting cheeses like cheddar or Monterey Jack can be used.
- Starting with a cold pan allows the cheese to melt before the tortilla browns too much.
- Cooking times may be longer on electric stoves compared to gas stoves.
- Incorporating vegetables, tomato paste, and stock keeps the wild game filling moist and prevents dryness.
Nutrition Information
Calories
668kcal
(33%)
Carbohydrates
34g
(11%)
Protein
44g
(88%)
Fat
40g
(62%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Cholesterol
154mg
(51%)
Sodium
1176mg
(49%)
Potassium
311mg
(7%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
731IU
(15%)
Vitamin C
26mg
(29%)
Calcium
945mg
(95%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 quesadillas
Amount Per Serving
Calories 668
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 34g | 11% |
| Protein | 44g | 88% |
| Fat | 40g | 62% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 154mg | 51% |
| Sodium | 1176mg | 49% |
| Potassium | 311mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 26mg | 29% |
| Calcium | 945mg | 95% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.