Chipotle Marinated Rattlesnake
Ingredients
4 ounces CHIPOTLE MARINADE, or Pace Picante sauce
8 ounces rattlesnake meat, boneless
8 flour tortillas
12 ounces Monterey Jack cheese, grated
1/3 cup pine nuts, toasted
1/2 Roma tomato, small dice
1 cup TOMATILLO SAUCE
Instructions
Prepare the marinade and the Tomatillo Sauce ahead of time
Place the full length pieces of rattlesnake into the marinade for 30 minutes. While the snake is marinating, toast the pine nuts in a preheated oven of 350 degrees for about 10 minutes. Watch them closely as they have a high oil content and will burn quickly. Once lightly browned, remove the nuts from the oven and transfer them to a cool dish.
Once marinated, saute the snake in a non-stick skillet for 4-5 minutes in a small amout of the marinade. Cook the snake until just firm, being careful not to overcook it as it will get tough. Allow the snake to cool and cut it into small pieces.
NOW YOU ARE READY TO ASSEMBLE THE QUESADILLAS.
Place 4 tortillas on a non-stick cookie sheet. Spread the grated cheese over each tortilla evenly about 1/3 of an inch high. Spread equal amounts of the snake, pine nuts,and tomato on top of the cheese and place the four remaining tortillas on top. Place the quesadillas into a 350 degree preheated oven for 7-8 minutes until the cheese has softened and just begins to bubble out the sides.
To serve, cut each quesadilla into 8 pieces with a large knife on a wooden cutting board. Slide the cut quesadilla onto a plate and top each slice with a dollop of the tomatillo sauce. This dish must be served with a mischievous smile and a tall, salted margarita.
4 ounces CHIPOTLE MARINADE, or Pace Picante sauce
8 ounces rattlesnake meat, boneless
8 flour tortillas
12 ounces Monterey Jack cheese, grated
1/3 cup pine nuts, toasted
1/2 Roma tomato, small dice
1 cup TOMATILLO SAUCE
Instructions
Prepare the marinade and the Tomatillo Sauce ahead of time
Place the full length pieces of rattlesnake into the marinade for 30 minutes. While the snake is marinating, toast the pine nuts in a preheated oven of 350 degrees for about 10 minutes. Watch them closely as they have a high oil content and will burn quickly. Once lightly browned, remove the nuts from the oven and transfer them to a cool dish.
Once marinated, saute the snake in a non-stick skillet for 4-5 minutes in a small amout of the marinade. Cook the snake until just firm, being careful not to overcook it as it will get tough. Allow the snake to cool and cut it into small pieces.
NOW YOU ARE READY TO ASSEMBLE THE QUESADILLAS.
Place 4 tortillas on a non-stick cookie sheet. Spread the grated cheese over each tortilla evenly about 1/3 of an inch high. Spread equal amounts of the snake, pine nuts,and tomato on top of the cheese and place the four remaining tortillas on top. Place the quesadillas into a 350 degree preheated oven for 7-8 minutes until the cheese has softened and just begins to bubble out the sides.
To serve, cut each quesadilla into 8 pieces with a large knife on a wooden cutting board. Slide the cut quesadilla onto a plate and top each slice with a dollop of the tomatillo sauce. This dish must be served with a mischievous smile and a tall, salted margarita.
0 Comments:
Post a Comment
<< Home