Talk ~n~ Tour

Venison and Jalapeño-Jack Queso over tostada shells

This is probably the recipe I am most proud of at this time. I got everything at the food bank except the cream that I melted the cheese into, so I spent probably less than $5 for the tour and fed the office staff too! I was fortunate that the Food Bank also had these tostada shells the morning I went shopping. Most of the shells were broken, but we got enough unbroken ones that our small Talk ~n~ Tour guests each had a pretty plate. I originally planned to make a side salsa but WalMart's home office had a computer outage that left WalMart unable to take credit cards or allow tax-exempt purchases! So we got off cheap this meal due to the inconvenience.

Meat

1 lb Venison 

splash Bloody Mary mix (leftover from the gazpacho for another tour)

1 small onion

splash Tabasco

Place all in a sauté pan and sauté! Once the onions are translucent and the meat is starting to brown, you can stop stirring and let it simmer for a while, at least until the Bloody Mary mix has cooked into the meat. Set aside or let simmer until you can mix it with the cheese. 

Cheese Dip

Half a block of Jalapeño-Jack cheese 

some cream or milk

Heat cream or milk in crock pot. Chop cheese and add to crock pot. When cheese is melted, turn down to low and add meat. Allow to simmer on low till you serve. Serve hot! 

You can ladle the cheese dip over tostada shells, make nachos, or spread on a soft shell, fold in half, and viola! you have a quesadilla! Since all the basic ingredients are available at our Food Bank, and there is usually a selection of wraps, shells and chips, this is sure to be a staple for our Talk ~n~ Tours!