How to make Alligator Quesadillas

Now I know what you’re thinking when you read the title, and I’m sure most are used to beef or chicken, but I promise this dish will prove it’s worthiness to you and everyone you serve to at your next family gathering. There is something special about alligator and how its distinct flavor and texture seems to compliment the dish as a whole, bringing a sense of southern comfort coupled with Mesoamerican culture. It is best to use the tail of the alligator, as it provides the best protein supplement in accordance with the alligator structure, and its muscle fibers allow better flavor incorporation.

Before we continue, let’s ask the question, What does Alligator actually taste like? It is a type of meat associated with the texture of rabbit but tastes like a chicken. This is because the chicken is actually closely related to the dinosaurs in evolutionary traits, as is the reptile alligator.

Per 4 Servings

Ingredients:

· 1 lb. Alligator Tail (Diced into ¼ inch cubes)

· 4 tortillas (Extra-Large Spinach Flavored)

· 2 tbl white pepper (Powdered)

· 2 tbl cayenne pepper (Powdered)

· 4 oz cilantro (Minced)

· 2 Limes (Squeezed)

· 2 Shallots (Diced into ¼ inch cubes)

· 1 Bunch Asparagus (Minced)

· 3 Jalapeños (Minced)

· 1 lb. Muenster Cheese (Finely Grated)

· 2 oz. Canola Oil

Preparation:

1) In a Large Sautee Pan, pour 2 ounces of Canola Oil along with the alligator meat in pan on low heat, for about 2 minutes.

2) Afterwards, place all other ingredients with exception of muenster cheese , cilantro, and tortillas in the sautee pan, and cook for an additional 4 minutes on medium heat.

3) After the firmness of the alligator meat is seen and felt, and the browning processes are over, heat oven to 350 degrees and gather a sheet pan. Spray with oil as needed, placing tortillas on pan, adding 4 ounces of muenster cheese per serving, and 1 ounce cilantro per serving as well.

4) After preheating is over, divide the sauté mixture into four quarters, and add the sections onto the tortilla, folding each into a half-moon shape.

5) Let Bake until each side becomes a golden brown and flipping when finished, but remember to watch closely, 3 minutes on each side is great for a standard oven.

Great, your done your exotic southern-Spanish dish that will have everyone at your next gathering wondering how you did it. Just tell them it’s a southern thing and they wouldn’t understand. I hope you enjoy this dish and have a wonderful day.