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Smoked Pheasant and Roasted Red Pepper Quesadilla


1 ounce olive oil
1 ounce boneless, smoked breast of pheasant
1 ounce roasted red pepper, julienned
1 small clove garlic, minced
1 teaspoon pecan pieces
1, 10"" flour tortilla shell
2 ounces sliced Monterey Jack cheese
1 teaspoon ground coriander
Green leaf lettuce chiffonade
1 ounce sour cream
1 ounce guacamole
1 ounce fresh tomato salsa


Heat olive oil in medium skillet. Remove skin and rib meat from pheasant. Dice pheasant and add to skillet. Sauté 1 minute.
Add red pepper, garlic, and pecans. Sauté 1 minute. Place tortilla shell on griddle to warm. Place cheese on tortilla. Sprinkle coriander over cheese.
Spoon pheasant mixture evenly over the shell. Fold shell over filling. Remove shell from griddle to cutting board. Cut quesadilla into fourths. Cover half a dinner plate with leaf lettuce chiffonade. Arrange quesadilla section on chiffonade, so sections are overlapping.
On the other half of plate working left to right, dollop 1 ounce sour cream, 1 ounce salsa in a 2 ounce ramekin, dollop 1 ounce of guacamole