Venison & Sauerkraut Quesadillas with Smoked Paprika and Spicy Mustard

Ingredients

• 250g Cervena Ground Venison
• 1 cup, drained and rinsed Karthein's Organic Sauerkraut
• 1 cup, shredded La Fuente Bulk Cheese (Orange Cheddar)
• 1/2 cup HERDEZ Mexican Salsa
• 4 large flour tortillas Tortillas
• 1 tbsp Olive oil
• 1/2 tsp Smoked paprika
• 2 tbsp Spicy brown mustard

Instructions

1. Prepare Sauerkraut: Rinse Karthein's Organic Sauerkraut to reduce its acidity. Drain well.
2. Brown Venison: Brown the Cervena Ground Venison in a skillet over medium heat. Drain any excess fat.
3. Add Flavor: Stir in the drained and rinsed sauerkraut and smoked paprika. Cook for another 5 minutes, stirring occasionally.
4. Assemble Quesadillas: Spread HERDEZ Mexican Salsa and spicy brown mustard evenly on one half of each tortilla.
5. Fill Tortillas: Top with the venison and sauerkraut mixture, and La Fuente Bulk Cheese.
6. Fold Tortillas: Fold the tortillas in half.
7. Cook Quesadillas: Heat olive oil in a large skillet over medium heat. Cook the quesadillas for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey.
8. Serve: Cut into wedges and serve immediately.

Cuisine: Fusion (Mexican/German)

Suitability:

Prep Time: mins

Cook Time: mins

Serving Size:

Meal Type: dinner