Juicy Ground Venison Quesadillas with Lime Crema Recipe

Introduction

These juicy ground venison quesadillas combine tender, flavorful venison with a zesty lime crema for a delicious twist on a classic favorite. Perfect for a quick weeknight dinner or a casual gathering, they’re packed with bold spices and fresh toppings that everyone will love.

Ingredients

• 1 lb ground venison (or any ground game meat)
• 1/2 cup water
• 2 tbsp tomato paste
• 1 package taco seasoning (I use Old El Paso)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup diced yellow onion
• 1 tbsp olive oil (plus 1 tbsp for cooking quesadillas)
• 1 diced poblano pepper (about 1/2-inch dice)
• 1.5 tbsp ground cumin
• 1 tbsp minced garlic
• 1/2 tsp salt
• 1/4 cup sour cream (full-fat for best texture)
• 1/2 lime, zested and juiced
• 4 flour tortillas (8-inch or 10-inch)
• 2 cups shredded Mexican blend cheese
• Pico de gallo, guacamole, fresh cilantro, for topping

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and poblano pepper, cooking until softened and fragrant to create a flavorful base.
2. Step 2: Add the ground venison to the skillet along with salt and freshly ground black pepper. Cook thoroughly until browned and no longer pink, mixing well with the cooked vegetables.
3. Step 3: In a small bowl, mix the sour cream with the zest and juice of half a lime to make the lime crema. Stir until smooth and thin enough to drizzle, adding water teaspoon by teaspoon if needed. Season with salt and refrigerate until serving.
4. Step 4: Return to the skillet with the venison mixture. Add taco seasoning, ground cumin, tomato paste, minced garlic, water, and a splash of lime juice. Stir and cook for 1-2 minutes to meld flavors, then remove from heat.
5. Step 5: Lay one flour tortilla flat. Spoon about ½ cup of the venison mixture onto half of the tortilla, spreading it evenly. Sprinkle with shredded cheese, then fold the other half over to enclose the filling.
6. Step 6: Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the folded quesadilla until browned on one side, then carefully flip and brown the other side. Remove and repeat with remaining tortillas. Cut each quesadilla in half, top with lime crema and your favorite toppings, and serve hot.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the venison mixture.
• Swap ground venison for ground beef or turkey if preferred.
• Use corn tortillas for a gluten-free option, though they may be more delicate to fold and cook.
• Try adding black beans or corn kernels to the filling for added texture and flavor.

Storage

Store leftover cooked venison quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat to keep them crispy, or use a toaster oven. The lime crema is best made fresh but can be stored covered in the fridge for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat in this recipe?

Yes, ground beef, turkey, or chicken can be used as substitutes for venison with similar cooking methods and seasoning.

How can I make these quesadillas vegetarian?

Replace the meat with sautéed mushrooms, black beans, or a plant-based ground meat alternative for a delicious vegetarian version.

Juicy Ground Venison Quesadillas with Lime Crema Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

This recipe features juicy ground venison quesadillas packed with flavorful spices, sautéed vegetables, and melty Mexican blend cheese. Served with a tangy lime crema and fresh toppings like pico de gallo and guacamole, these quesadillas offer a perfect balance of savory and zesty flavors for a satisfying meal.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 quesadillas (8 servings) 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Venison Filling

• 1 lb ground venison (or any ground game meat)
• 1/2 cup water
• 2 tbsp tomato paste
• 1 package taco seasoning (Old El Paso recommended)
• 1/4 tsp freshly ground black pepper
• 1/2 cup diced yellow onion
• 1 tbsp olive oil
• 1 diced poblano pepper (about 1/2-inch dice)
• 1.5 tbsp ground cumin
• 1 tbsp minced garlic
• 1/2 tsp salt

Lime Crema

• 1/4 cup sour cream (full-fat preferred)
• 1/2 lime, zested and juiced

For Assembly and Serving

• 1 tbsp olive oil
• 4 flour tortillas (8-inch or 10-inch)
• 2 cups shredded Mexican blend cheese
• Pico de gallo, guacamole, fresh cilantro, for topping

Instructions

1. Cook the Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced yellow onion and diced poblano pepper, and cook until softened and fragrant, forming a flavorful base for the venison mixture.
2. Cook the Venison: Add the ground venison to the skillet with the cooked vegetables along with salt and freshly ground black pepper. Cook thoroughly until the venison is browned and no longer pink, mixing well with the onions and peppers.
3. Prepare the Lime Crema: While the venison cooks, combine sour cream with lime zest and juice in a small bowl. Stir until smooth and thin enough to drizzle. If needed, add water one teaspoon at a time to reach desired consistency. Season with salt to taste and refrigerate until serving.
4. Finish the Venison Mixture: Stir in taco seasoning, ground cumin, tomato paste, minced garlic, water, and a splash of lime juice into the browned venison. Cook together for 1-2 minutes to meld flavors, then remove from heat.
5. Assemble the Quesadillas: Lay one flour tortilla flat. Spoon about ½ cup of the venison mixture onto half of the tortilla and spread evenly. Sprinkle with shredded Mexican blend cheese, then fold the tortilla over to enclose the filling.
6. Cook and Serve the Quesadillas: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the folded quesadilla until browned on one side, then carefully flip to brown the other side. Remove from skillet once both sides are golden and cheese is melted. Repeat with remaining tortillas. Cut each quesadilla in half, top with lime crema and desired toppings like pico de gallo, guacamole, and fresh cilantro, and serve hot.

Notes

• Use full-fat sour cream for a richer lime crema texture.
• If lime crema is too thick, thin with small amounts of water until desired consistency is reached.
• Ground venison can be substituted with other lean game meats or beef.
• Adjust spice seasoning to your preference by adding more or less taco seasoning and cumin.
• For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
• Ensure the skillet is preheated properly before cooking quesadillas to get a crispy outside.

Keywords: venison quesadilla, ground venison, Mexican recipe, lime crema, taco seasoning, poblano pepper, skillet quesadilla, game meat recipe