Venison Quesadillas

Who can resist a golden, cheesy quesadilla? Loaded with a venison and capsicum filling, corn and two different types of cheese, these venison quesadillas are sure to become a favourite!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetiser, Dinner, Lunch
Cuisine Mexican
Servings 6 people



  • 1 red capsicum
  • ¾ large red onion
  • 2 tsp olive oil
  • 400 g venison mince
  • 1 beef stock cube
  • 2 tsp ground cumin
  • 1 ½ tsp garlic powder
  • 1 ½ tsp smoked paprika
  • 1 tsp dried oregano
  • 1 Tbsp tomato paste
  • 400 g can chilli beans
  • ¼ cup water 60ml


  • 8-10 flour tortillas
  • 1 cup grated mozzarella cheese 100g
  • 1 cup grated tasty cheddar cheese 100g
  • 400 g can whole corn kernels well drained
  • Cooking oil spray


  • ¼ large red onion
  • 1 clove garlic
  • 1 large avocado
  • ¼ tsp ground cumin
  • 1-2 limes cut in wedges
  • ½ cup sour cream 125g
  • 2 handfuls fresh coriander



  • Finely dice capsicum and onion. Heat oil in a large frying pan on medium-high. Cook capsicum and onion until soft (3-4 minutes). Add mince and cook, breaking up with a wooden spoon, until browned all over.
  • Crumble in stock cube, then add cumin, garlic powder, paprika and oregano. Cook for 30 seconds. Stir in tomato paste, chilli beans and water. Simmer for 5 minutes (add a little extra water if mixture dries up too much). Season to taste with salt and pepper.


  • Preheat oven to 100ºC fan bake. Lay the tortillas out on a work surface. Sprinkle approximately half of the mozzarella and cheddar on one half of all the tortillas. Top with corn kernels, then spoon the filling on top. Add remaining cheese. Fold the other half of each tortilla over to enclose (forming 8-10 quesadillas).
  • Spray a large frying pan lightly with cooking oil spray on medium heat. Cook quesadillas in batches, pressing down lightly, for about 2 minutes each side (flip over the folded edge), until cheese has melted and tortillas are crisp. Place on a rack set over an oven tray and keep warm in oven while you cook the rest.


  • Finely dice onion and crush garlic. Place in a bowl with the avocado and cumin. Add a squeeze of lime and a little salt and pepper; mash well to make guacamole.
  • Serve quesadillas with guacamole, sour cream, coriander and remaining lime wedges.


WINE MATCH Go for a Malbec. GLUTEN-FREE OPTION Make sure stock cube is gluten-free and choose gluten-free chilli beans. Use gluten-free tortillas. INGREDIENT SWAPS / NOTES • Choose chilli beans (mild, medium or hot) according to your level of spice preference. • If you don’t want to use two different types of cheese, swap the mozzarella and cheddar for 2 cups grated Colby cheese. STORING AND REHEATING Refrigerate quesadillas and reheat in a toasted sandwich press, frying pan or oven. Add  toppings just before serving.
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This video was created in partnership with the Deer Industry New Zealand and the Deaf Wellbeing Society.

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