Coal Hollow Brothers Venison Quesadillas

• 1 cup lime juice
• 2 tablespoons white wine vinegar
• 1 teaspoon oregano
• 1 teaspoon tequila
• 1 teaspoon seasoned salt
• 1 clove garlic, crushed
• 1/8 teaspoon cumin
• 2 pounds venison, trimmed of fat and sliced into 3/8-inch strips
• 2 tablespoons vegetable oil
• 12 flour tortillas
• 1 pound extra-sharp Cheddar, shredded
• 1 pound Monterey Jack, shredded
• Salsa or taco sauce, store bought or home made, as accompaniment

1. Combine all marinade ingredients in a large bowl and mix well.
2. Add venison and toss well.
3. Transfer to a large resealable plastic bag and marinate in the refrigerator for 6 to 8 hours.
4. Remove the venison from the marinade.
5. Heat the oil in heavy cast-iron skillet.
6. Add the drained venison strips and sear for 3 to 4 minutes.
7. Remove the venison from the pan.
8. Place cooked strips in a single layer on 6 tortillas, cover with a mixture of both cheeses, and add another tortilla as a cover.
9. Carefully transfer the quesadilla into the skillet, pressing down slightly with a spatula to ensure maximum contact.
10. Cook for 20 to 30 seconds per side, using caution when flipping over.
11. Slice into 6 wedges with a pizza cutter and top with you favorite sauce.

lime juice, white wine vinegar, oregano, tequila, salt, clove garlic, cumin, vegetable oil, flour tortillas, cheddar, monterey, salsa

Taken from www.foodnetwork.com/recipes/coal-hollow-brothers-venison-quesadillas-recipe.html (may not work)