Goose Philly Cheesesteak Quesadillas
Goose & Pepper Philly Cheesesteak Quesadillas are filled with thinly sliced goose breast, peppers, mushrooms, and onions, and loaded with cheese.
Servings: 6 servings
Ingredients
- 2 goose breasts from 1 Canada goose
- ¾ teaspoon kosher salt
- ¾ teaspoon garlic powder
- ¾ teaspoon dried oregano
- ¼ teaspoon black pepper
- 4 teaspoons avocado oil, divided divided
- 8 ounces white or baby bella mushrooms chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- ½ medium yellow onion chopped
- 6 flour tortillas medium burrito size
- 2 Tablespoons mayonnaise divided
- 12 slices provolone cheese
Instructions
- On a cutting board, use a sharp knife to slice the goose breasts thin (about ¼-inch-thick) against the grain.
- Transfer sliced meat to a bowl, then season with salt, garlic powder, oregano, and pepper. In a large skillet over medium-high heat, add 2 teaspoons of the avocado oil and cook the goose until fully cooked, about 3 minutes. Remove from the skillet and transfer to a large plate.
- Sauté mushrooms, peppers, and onion in the same skillet with 1 teaspoon of oil until tender, about 5 minutes. Transfer to the same large plate with the cooked goose meat and toss to mix.
- Spread 1 teaspoon of mayonnaise on each tortilla. Place ½ cup of the meat and vegetable filling onto one side of the tortilla. Top with 2 slices of cheese and close the tortilla.
- In the same skillet, over medium heat, add 1 teaspoon of oil. Cook two quesadillas at a time for about 2 minutes per side, or until crispy and the cheese is melted.
- Remove from skillet, cut each quesadilla into thirds. Repeat with remaining quesadillas.
