Never had pronghorn antelope meat? You're in for a treat with this latest recipe from Wild Table with Savage Arms! Antelope and Black Bean Flautas are bite-sized finger foods that are always a crowd-pleaser, perfect for appetizers or "heavy hors d'oeuvres." This terrific video, headlined by Nevada Foodies' Kristy Crabtree, offers simple step-by-step instructions to create a Southwestern treat to delight people from all over America.
INGREDIENTS
- 1 lb ground antelope (or other ground game meat)
- 1 cup black beans
- 8 oz cream cheese, softened
- 1 cup Monterey jack cheese, shredded
- 4 oz fire roasted diced green chiles
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 10 - 10inch flour tortillas
CONDIMENTS:
Guacamole, sour cream and salsa.
INSTRUCTIONS
STEP 1:
Preheat oven to 425 degrees.
STEP 2:
Heat a skillet over medium heat and add the olive oil and ground antelope meat. Cook the meat until browned, about 5-7 minutes (drain meat if needed). Add the seasonings and diced green chiles stirring to combine. Remove from heat.
STEP 3:
In a large bowl stir to combine the cream cheese, antelope meat, shredded Monterey jack cheese and black beans.
STEP 4:
Lay the flour tortillas on a clean surface and evenly divide the filling into the center of each tortilla rolling each one up and setting the seam side down on a non-stick baking sheet. Brush the tops of each tortilla with olive oil and bake until golden brown, about 12-14 minutes.
STEP 5:
Slice each flauta in half and serve with guacamole, sour cream and salsa.
