Uffda! (For those unaware of the term "uffda" here ya go! :) ) It's been almost a month since I've last posted! April was a crazy month.. My computer crashed, which of course always happens at an inopportune time. Thankfully I have Carbonite, so most of my work was backed up! It's worth the money! Then I was in Tampa, FL for a week for a conference followed by the last couple weeks of the semester, which always feels a bit chaotic. And now we just finished up finals week. I didn't even create an April calendar on our refrigerator...it still says March. I'm planning on making one for May... There were a lot of simple, quick meals in our home this last month. (And quite a bit of scrounging...) Burgers, tacos, taco salads, and quesadillas. Quesadillas are such a versatile food. You can cook with chicken (or grouse), pork, any kind of ground red meat, or go vegetarian. And spices? There's the traditional taco-type seasoning route, or sometimes we mix it up with more of a curry kick to it. As far as toppings, we've done the minimalist route when we haven't planned (and it is basically meat, cheese, tortilla...), but usually we pile them with peppers, beans, cilantro, salsa, avocado, and sour cream. [caption id="attachment_522" align="alignleft" width="620"] Getting ready for the oven.. Regular flour tortillas or multigrain tortillas both work![/caption] So in honor of Cinco de Mayo, I bring you elk quesadillas! Simply cook your meat with onions, garlics, and spices. In a separate pan, sauté peppers and beans (Or if you like your veggies really crunchy, you don't even have to sauté them!). Place meat, veggies, chopped cilantro, and shredded cheese on half a tortilla. Fold. Stick a toothpick through it to keep it together. Bake in the oven on a wire rack (I just used our metal cooling cookie rack) to ensure all around crispness (instead of a soggy bottom) for 4.5 to 5 minutes at 400 degrees. Take out and cut into triangles. Garnish with desired toppings such as avocado, salsa, sour cream, and pickled jalapeños (or whatever else you may want!). Open a cold beer (because does wine ever go well with quesadillas????) and enjoy! And hopefully it is nice enough wherever you are to enjoy it outside!
Cinco de Mayo Elk Quesadillas
Author: Linnea at Wild Food Blog
- 1 pound ground elk meat
- 2 cloves garlic, minced
- ½ an onion (purple, yellow, or white)
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 1½ tsp ground cumin
- ½ tsp oregon
- 1 tsp salt
- 1 tsp New Mexican green chili powder
- ½ tsp chili powder
- ¼ tsp cayenne
- ¼ tsp ground black pepper
- 2 tsp jalapeño juice
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 can black beans
- Cheddar cheese
- Extras: cilantro, salsa, sour cream, avocado, jalapeños
- Preheat oven to 400 degrees.
- Heat olive oil in pan and add onions, garlic, and meat.
- Once meat is broken up, add spices (smoked paprika through jalapeño juice).
- Sauté peppers in a separate pan with a "glug" of olive oil. Add beans after peppers have reached desired softness.
- Place meat, peppers, beans, and cheese onto half a tortilla. Fold in half and secure with a toothpick.
- Place on a wire rack in the oven (or grill) and cook for 4.5 to 5 minutes, or until golden brown.
- Remove and garnish with desired toppings.