Venison Sausage Quesadillas Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
6 ounce: Venison link sausage*,
1/4 cup: Finely chopped cilantro,
-- finely diced,
1: Jalapeno, seeded and minced
8: Flour tortillas, 6 to 8"
Salt and pepper, to taste
8 ounce: Monterey Jack, shredded
2 ounce: Vegetable oil,
Directions:
*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/Dakotas/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
Source from luhu.jp
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/Dakotas/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
Source from luhu.jp