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DAKOTA'S VENISON SAUSAGE QUESADILLAS




Source of Recipe


Dakota's


List of Ingredients




6 ounces venison link sausage, finely diced (pork sausage may be substituted)
8 flour tortillas, 6 to 8 inches
8 ounces Monterey Jack cheese, shredded
1/4 cup finely chopped cilantro (or parsley)
1 jalapeņo chile, seeded and minced
Salt and pepper to taste
2 ounces vegetable oil



Recipe



Cook sausage and drain fat. On 4 tortillas, place 11/2 ounces sausage, 2 ounces cheese, sprinkle of cilantro, and jalapeņo 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, til crisp. Cut into 6 or 8 wedges and serve