These appetizers were a quick fix when the neighbor called and asked that I bring a little something over before dinner. Of course, it was Christmas day and there were no grocery stores open. So, I improvised with what I had on hand and apparently it worked out great. They were all devoured as soon as I walked in the front door. I just wanted to share since a few people had asked on instagram and facebook.
I used essentially all of the same spices that I use when I cook up tacos or fajitas and simply rolled everything up tightly in flour tortillas. Brushed with a little olive oil and baked until golden brown, about 12 minutes. ~Enjoy!
And as always if you don’t have ground antelope, substitute with venison or elk.
- 1 pound ground antelope
- 2 Anaheim chilis or 4.5 ounce can of chopped green chilis
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coriander
- 1 cup shredded Monterey jack cheese
- 1/4 cup cotija cheese, crumbled
- 8-10 flour tortillas
- olive oil
Preheat the oven to 425 F.
Heat an outdoor grill and roast the Anaheim chilis until the skin is charred. Remove from heat and set aside to cool. Carefully scrape off the outside skin and discard the seeds. Using a sharp knife, finely dice up the chilis and set aside.
Heat a skillet over medium heat and add 1 teaspoon of olive oil. Add the ground game and cook until lightly browned. Combine the seasonings and the chopped chilis with the meat. Remove when fully cooked.
Layout the flour tortillas and evenly divide the meat in the center of each one. Top each one with both cheeses and roll up tightly placing the seem side down on a non stick cooking sheet. Brush the tops of each taquito with olive oil and bake until golden brown, about 12 minutes. Slice each one into thirds and serve with guacamole and sour cream.
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