Venison Quesadillas

Venison Quesadillas
Venison Quesadillas by

Who wants to go out to eat when you can make Venison Quesadillas at home in under 30 minutes? Not me! Who can resist sliced backstrap seasoned and toasted with ooey gooey cheese? Again, not me!

This is a favorite with my two sons. I usually double or triple this recipe so they will have plenty of leftovers for the next few days or so for lunch or just as a snack. I have to admit though, they are usually gone within a day or two no matter how many I make. I don’t know where they put them, but they manage somehow. That’s ok though–It makes this momma feel good knowing they enjoy what I cook. I hope your family enjoys them as much as mine.   

Venison Quesadillas

Prep Time: 3 Minutes 
Cook Time: 22 Minutes
Yield: 10 Quesadillas
Serving Size: 1 Quesadilla


  • 1.5 lb. venison, thinly sliced (I like to use backstrap or tenderloins)
  • 4 oz. chopped green chiles
  • 2.5 tsp. of chili powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. cumin
  • 10 medium-sized flour tortillas
  • 3 cups fiesta blend cheese
  • 1 Tbsp. olive oil
  • Spray oil (for browning Quesadillas)
  • 4 oz. sour cream (optional)


  1. Cut the venison across the grain into small, thin bite-sized pieces and preheat a large skillet to medium-high heat and add olive oil.
  2. Add the venison, salt, and pepper, and fry just until it’s done–no longer than a couple of minutes.
  3. Turn the heat to medium-low. Make sure you have at least 2 Tbsp. of liquid and add the chili powder and cumin, stir and heat and then remove from the heat.
  4. Spray a skillet with cooking oil and heat to medium heat and put a tortilla in the skillet. On half of the tortilla sprinkle about 2 1/2 Tbsp. of cheese, 1/4 cup of venison mixture, about 2 1/2 tsp. of green chiles, 2 1/2 more Tbsp. of cheese and then 2 tsp. of sour cream (optional).
  5. Fold the tortilla and cook just long enough to lightly brown the tortilla and melt the cheese. Gently flip and brown the other side if desired.
  6. Continue and serve!

Instead of using a skillet, you can also bake the quesadillas in a 375 °F oven on a cookie sheet for about 5 minutes or until lightly browned and the cheese is melted. This knocks about 15 minutes from the cooking time–YAY!

They go great with chips and guacamole or fries, Spanish rice, or a side salad. 

Y   U   M   M   Y

Venison Quesadilla
Venison Quesadillas

The good, the bad and the delicious…

  • Venison Quesadillas are not too bad calorie-wise, especially if you pair it with a salad–fries are a different story though. They are also loaded with protein and calcium and has other important vitamins.
  • They might also be a little high in fat and sodium for some of you that are on a diet or those of you that are health-conscious. 

See my tips below for making this a more diet-friendly recipe.

Venison Quesadillas Nutrition Facts

Yields: 10Serving Size: 1
Calories 369 Calories from fat: 36  
 % Daily Value*
 Total Fat 15 g24%
 Saturated Fat 6 g28%
 Monounsaturated Fat 4 g 
 Polyunsaturated Fat 2 g 
 Trans Fat 0 g 
 Cholesterol 23 mg8%
 Sodium 1890 mg79%
 Potassium 280 mg8%
 Total Carbohydrates 27 g9%
 Dietary Fiber 1 g5%
 Sugars 1 g 
 Protein 30 g 60%
 Vitamin A 9% Vitamin C 3%
 Calcium 24% Iron 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly… 

  • To help lower the fat use low-fat cheese or use less or omit it altogether. You can also omit the olive oil for frying the venison if you use a copper pan. I use a Copper Gotham Steel™ Pan and I don’t have to add any oil whatsoever. You could also use a healthier tortilla with less fat or make your own.
  • To help lower the sodium use a salt alternative for the added salt in the recipe or maybe omit some or all of the added salt. Look for a low-sodium tortilla or make your own. You can also omit the tortilla. I know that is very untraditional–I mean, a quesadilla is not a quesadilla without a tortilla, but if you pile the venison as if it was on a tortilla, add green chilies and cheese, cover the pan and let it melt it’s so good! Additionally, use low-sodium cheese and green chiles. These changes will cut the sodium amount drastically.
  • Whatever changes you make to your Venison Quesadillas, you can recalculate the nutrition facts at

Bon Appétit

Venison Quesadilla

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