Venison and Refried Beans Quesadillas
Venison and Refried Beans Quesadillas combine seasoned ground venison, refried beans, spinach, and melted Monterey Jack for a crisp, satisfying bite. Done in only 25 minutes, they're perfect for game day or weeknight dinners.
Servings: 4 servings
Ingredients
- ¼ cup avocado oil or vegetable oil + 2 Tablespoons
- 8 ounces ground venison
- 1 teaspoon kosher salt, divided
- 1 teaspoon ground cumin, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon garlic powder, divided
- 1 large yellow onion, diced
- 4 (10-inch) flour tortillas
- 1 16-ounce can refried beans
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- ½ cup guacamole, for serving
- ½ cup pico de gallo, for serving
Instructions
- Heat 2 Tablespoons of the oil in extra-large (14-inch) skillet over medium heat until hot. Add ground venison, ½ teaspoon each salt and cumin and ¼ teaspoon each pepper and garlic powder and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until venison is no longer pink, about 5 minutes. Transfer meat to a bowl and set aside.
- To the same skillet over medium heat, add onion and sauté, stirring occasionally, until softened, about 4 minutes. Transfer to the bowl with the cooked venison and stir to combine.
- In a small bowl, combine remaining salt, cumin, pepper, and garlic powder. Spread ¼ cup of refried beans over half of each tortilla, leaving ½-inch border at edge. Sprinkle beans with ¼ teaspoon of the seasoning mixture. Top with ¼ cup spinach.
- Top spinach with ½ cup of the cooked venison/onion mixture, then ¼ cup of the shredded cheese. Fold tortillas over filling and press firmly to seal. Repeat with remaining three tortillas. Set wire rack in rimmed baking sheet.
- Heat remaining ¼ cup oil in now-empty skillet over medium heat until shimmering. Place 2 quesadillas in skillet, pressing into pan with spatula, and cook until browned on both sides and cheese has melted, about 1½ minutes per side. Transfer to prepared rack. Repeat with remaining 2 quesadillas. Cool for 2 minutes.
- Cut into wedges and serve with guacamole and pico de gallo.
