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    Peak to Plate » All Wild Game » Elk

    Ground Elk Quesadillas

    Published: May 19, 2022 by Annie Weisz · This post may contain affiliate links.

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    Jump to Recipe

    Have you ever bit into a quesadilla and were disappointed by the lack of flavor? Was the meat dry and boring? Well, that is certainly not the case with these guys. They're bursting with flavor and have just the right amount of sauciness without being soggy. They're loaded with gooey cheese and are so SO delicious. You might have just found your new go-to ground elk recipe!

    stack of elk quesadillas.
    Jump to:
    • Why This Recipe Works:
    • Ingredient Notes:
    • Equipment Notes:
    • How to Make Quesadilla Filling:
    • How to Make a Quesadilla:
    • Other Recipes to Try:
    • Recipe FAQ's:
    • Recipe:
    • Ground Elk Quesadillas

    Why This Recipe Works:

    Quesadillas are often dry and lacking in the flavor department. But they don't have to be! Ground elk meat is the base for the filling but it doesn't stop there. Taco seasoning is added to flavor the meat. Then the meat is simmered with peppers, onions, garlic, tomato paste and stock to create a delicious saucy mixture that's loaded with flavor. Spread in between layers of gooey cheese and crispy tortillas, they really can't be beat!

    elk quesadilla ingredients with labels.

    Ingredient Notes:

    • Ground Elk: If you don't have ground elk, you can use any type of ground meat you prefer - venison, antelope, moose, beef, turkey, etc.
    • Quesadilla Cheese: Quesadilla cheese is obviously a great choice for quesadillas. But if you're not able to find it, cheddar or Monterey jack work great as well.
    • Taco Seasoning: I use homemade taco seasoning, but feel free to use your favorite blend!
    • Tortillas: Quesadillas are not an exact science. You can use whatever tortilla type or size you like. Just make sure you keep a good filling:cheese ratio! For 2 - 6 inch tortillas, a ratio of ½ cup cheese to ⅓ cup filling works great. Essentially, you can use a little more cheese than filling and they will turn out great!
    • Lard: I use lard as my preferred cooking fat but you can use whatever fat works best for you.

    Equipment Notes:

    • Griddle Pan: If you don't have a griddle pan or griddle, you can use any pan you'd like. You'll likely need to work in batches depending on the size of your pan.

    How to Make Quesadilla Filling:

    Quesadilla filling doesn't have to be boring and dry! It can actually be quite flavorful and saucy if you follow the steps below:

    pouring taco seasoning over ground meat.
    Add taco seasoning to ground meat.
    ground meat with taco seasoning mixed in.
    Mix with hands until well-combined.
    cooking ground elk in pan.
    Brown meat in lard or other cooking fat.
    quesadilla filling cooking in pan.
    Add in peppers, onions, and garlic. Saute until vegetables are slightly softened.
    quesadilla filling simmering in pan.
    Stir in tomato paste and stock. Bring to a simmer.
    quesadilla filling cooking in pan with steam.
    Simmer until most of the liquid is absorbed but leave a little bit of the sauce for moisture.

    How to Make a Quesadilla:

    Quesadillas seem like a simple enough food to make (because they are) but there are a few simple steps to follow to take your quesadilla game from good to great! Follow the steps below and you won't be disappointed.

    tortilla on griddle.
    Place tortilla on cold griddle.
    adding cheese to tortilla on griddle.
    Add a layer of cheese.
    tortilla with cheese and quesadilla filling.
    Spread filling over cheese.
    cilantro on top of quesadilla filling.
    Sprinkle cilantro over filling.
    cheese on top of quesadilla filling.
    Top with a layer of cheese.
    tortilla on top of quesadilla filling.
    Place tortilla on top. Turn burners on to medium heat.
    browned quesadilla on griddle.
    Cook until cheese is melty and bottom tortilla is golden brown. Flip and cook until other side is browned.
    quesadilla cut into quarters.
    Cut into quarters and serve with your favorite dipping sauces!
    stack of elk quesadillas with guacamole.
    2 quesadilla quarters in hand.

    Other Recipes to Try:

    • Grilled Elk Steak Fajitas
    • Grilled Elk Heart Tacos
    • Easy Ground Wild Game Tacos
    • Venison Barbacoa Tacos

    Recipe FAQ's:

    What meat is best in quesadillas?

    Ground meat works best for quesadillas because it is easy to chop into small pieces. There's nothing worse than taking a bite of quesadilla and pulling a huge chunk of meat out, leaving the rest of your quesadilla sad and empty.

    What is the best cheese for quesadillas?

    Quesadilla cheese is the best choice because that's what it's made for! It melts perfectly and has great flavor. But cheddar or Monterey jack are great choices as well.

    How do I keep my quesadilla from getting burned?

    Start with a cold pan and turn on the heat after you've assembled your quesadilla. This way, your cheese has time to melt before your tortilla gets too browned.

    Recipe:

    stack of elk quesadillas with guacamole.

    Ground Elk Quesadillas

    Annie Weisz
    Flavorful, saucy meat filling sandwiched between generous layers of gooey cheese and crispy tortillas. You'll never go back to your boring old quesadilla again!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Course Main Course
    Cuisine Mexican
    Servings 6 quesadillas
    Calories 668 kcal
    Prevent your screen from going dark

    Equipment

    • griddle pan
    • large skillet

    Ingredients
      

    Filling:

    • ½ lb ground elk (or venison, moose, antelope, etc.)
    • 2 ½ tablespoon taco seasoning
    • 1 tablespoon lard (only needed if your meat doesn't have fat ground in)
    • 1 tablespoon tomato paste
    • ½ cup wild game stock (or beef stock)
    • ¾ cup red bell pepper, finely diced
    • ¾ cup red onion, finely diced
    • ½ teaspoon garlic, minced

    Other Ingredients:

    • 12 tortillas (6" or casera size)
    • 3 cups quesadilla cheese (or Monterey jack, cheddar, etc.)
    • 2 tablespoon cilantro, finely chopped

    Sauces (optional):

    • guacamole
    • sour cream
    • salsa

    Instructions
     

    • To a medium bowl, add ground meat and taco seasoning. Mix seasoning into meat with your hands until well-combined.
    • Heat a large skillet over medium-high heat. Add lard to pan and swirl to coat the pan.
    • Add seasoned meat to pan and spread out in a thin layer. Cook for 2-3 minutes or until browned on the bottom. Flip and break the meat up into small pieces.
    • Add diced peppers, diced onions, and minced garlic to pan. Stir to combine. Cook for 2-3 minutes or until vegetables start to soften.
    • Add in tomato paste and stock. Stir to combine. Simmer until liquid is mostly absorbed into the meat mixture, about 3-4 minutes. Remove from heat.
    • To a cold griddle, add half of the tortillas. You may have to work in batches depending on the size of your griddle. Top each tortilla with ¼ cup cheese.
    • Spread ⅓ cup meat mixture on top of cheese. Top with ½ teaspoon cilantro and ¼ cup cheese. Place remaining tortillas on top.
    • Heat griddle on medium heat. Cook for 5 minutes or until bottom is golden brown and cheese is melting.
    • Flip quesadillas and cook an additional 2 minutes.
    • Remove from heat and let sit for 1-2 minutes before cutting.
    • Cut quesadillas into quarters and serve with guacamole, sour cream, salsa, or your desired dipping sauces. Enjoy!

    Notes:

    • Quesadilla cheese is the perfect cheese for quesadillas (no surprise there). But, you can also use other melting cheeses like cheddar, monterey jack, etc.
    • Starting with a cold pan while cooking quesadillas helps ensure the cheese melts before the bottom tortilla gets too browned. The cooking times for the quesadillas are based on using a gas stove. If you have an electric stove, it may take longer to heat up.
    • Quesadilla filling can get dried out pretty easily, especially with wild game. Adding vegetables, tomato paste, and stock to the filling makes a delicious sauce that keeps the filling moist.

    Nutrition

    Calories: 668kcalCarbohydrates: 34gProtein: 44gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 154mgSodium: 1176mgPotassium: 311mgFiber: 3gSugar: 4gVitamin A: 731IUVitamin C: 26mgCalcium: 945mgIron: 4mg
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate
    Jump to:
    • Why This Recipe Works:
    • Ingredient Notes:
    • Equipment Notes:
    • How to Make Quesadilla Filling:
    • How to Make a Quesadilla:
    • Other Recipes to Try:
    • Recipe FAQ's:
    • Recipe:
    • Ground Elk Quesadillas

    More Recipes:

    • Sous Vide Elk Tenderloin with Rosemary Shallot Compound Butter
    • Roasted Elk Bone Marrow with Pickled Mustard Seeds
    • Mini Elk Steak Sandwiches with Horseradish Cream Sauce
    • Elk Backstrap with Red Wine Mushrooms

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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