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 mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
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.