this is half a leftovers meal, although i also bought some things for it. i thought it was tasty. but it was also not how i intended, and it was pretty filling. i made three and could only eat one.
the bison was a food bank gift that has been in my freezer since the summer. the food available at the food bank was in fact often a little exotic. i guess the bison didn't sell well. bison meat was at one point a staple of people on this continent. this time, i found it was indiscernible from hamburger, and i couldn't have told you it was something different.
this was how i made the quesadillas:
- put the bacon on first. three slices in olive oil.
- put 300 g of ground bison in a larger pan and wait until it's brown. i had a taco mix the superstore was handing out a while back that i used once it was done. i added cumin, oregano, paprika and frank's.
- the bison should cook fast. reduce heat and let simmer.
- just dump the pan of bacon, with grease, in the bison meat and continue to let simmer.
- i am using the last 3 greek pitas from the pizzas
- slice each one in half
- i was intending on putting items on one side of each pita and putting the other side back on before baking, but these quesadillas are too loaded for that
- it may be useful to use a separate pan for each pita you cook
- make a separate bowl of salsa for each pita
- you may of course reuse the bowls
- salsa ingredients: one avocado, one clove of garlic 1/3 red pepper, 1/3 tomato*
*i had three pitas, remember
- for each pita,
- on one side of the pita, put mozzarella cheese all over the pita and cover with the bison/bacon chili mix on the stove
- put salsa on top of chili, and also put salsa on other side of pita
- put cheese over salsa on second side of pita
- put some jalapenos on both sides
- bake
while baking, open a container of sour cream and add chopped chives, dill to the sour cream
after taking out of the oven, put sour cream on quesadillas. eat with fork.