Ingredients
Venison Marinade
- 1 lb thin-sliced venison backstrap
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1 tbsp fajita seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
Creamy Jalapeño Sauce
- 1 cup mayonnaise
- ½ cup sour cream
- 4–6 sliced pickled jalapeños
- 2 tbsp pickled jalapeño juice
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- ½ tsp paprika
- Salt and pepper, to taste
Quesadillas
- 4 large flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 bell pepper, sliced
- 1 small onion, sliced
- Butter or oil for cooking
Optional Topping
- Fresh pico de gallo
- Chopped cilantro
Directions
Step 1: Marinate the Venison
In a bowl, combine the olive oil, apple cider vinegar, lime juice, fajita seasoning, garlic powder, onion powder, and black pepper.
Add the thinly sliced venison and toss until evenly coated.
Cover and refrigerate for 2–6 hours.
Step 2: Make the Creamy Jalapeño Sauce
Add the mayonnaise, sour cream, jalapeños, jalapeño juice, garlic powder, onion powder, cumin, paprika, salt, and pepper to a blender.
Blend until smooth and creamy.
Refrigerate until ready to serve.
Step 3: Cook the Filling
Heat a skillet over medium-high heat.
Sauté the peppers and onions until softened and lightly caramelized. Remove from the skillet and set aside.
Add the marinated venison to the hot skillet and cook for 2–3 minutes per side, just until cooked through.
Avoid overcooking the venison to keep it tender.
Slice the cooked venison into bite-sized pieces and combine it with the peppers and onions.
Step 4: Build the Quesadillas
Lay a tortilla flat and sprinkle a layer of shredded cheese over half of it.
Add the venison mixture, drizzle with creamy jalapeño sauce, and top with another layer of cheese.
Fold the tortilla in half.
Cook in a lightly buttered or oiled skillet until golden brown and crispy on both sides and the cheese is fully melted.
Repeat with the remaining tortillas.
Step 5: Serve
Slice the quesadillas into wedges.
Drizzle with additional creamy jalapeño sauce and top with fresh pico de gallo for extra color and freshness.
Garnish with chopped cilantro if desired.
Serve immediately.
Serving Suggestions
Pair these quesadillas with:
- Mexican rice
- Refried beans
- Chips and salsa
- Guacamole
- Fresh corn salad
The creamy jalapeño sauce also makes an excellent dip for the quesadillas.
TaggedOut Tip
The key to tender venison quesadillas is not overcooking the backstrap. A quick sear over high heat keeps the meat juicy and allows the marinade flavors to shine through.
These Mexican Marinated Venison Quesadillas with Creamy Jalapeño Sauce are loaded with flavor, packed with melty cheese, and make an incredible way to showcase one of the best cuts of venison.
