Ingredients:

Marinade:

3 tbsp olive oil
2 tbsp lime juice
2 tsp chili powder
2 cloves garlic, minced
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

1/2-lb venison loin steak, 1/2 to 3/4 inch thick
4 whole fresh jalapeno peppers
8 flour tortillas (6-inch)
2 cup shredded jack cheese, divided
fresh cilantro sprigs

Directions:

Combine marinade ingredients in large sealable plastic bag. Add venison, seal bag and turn to coat. Refrigerate 30 minutes, turning bag once or twice.

Prepare grill for medium direct heat. Grill jalapeno peppers for 10 to 12 minutes, or until blackened on all sides, turning peppers occasionally. Place peppers in paper bag. Let steam for 10 minutes. Peel  peppers, and remove seeds, if desired. Cut peppers into thin strips. Set aside.

Drain and discard marinade from meat. Grill steak for 6 to 8 minutes, or until meat is desired doneness, turning steak over once. Thinly slice meat across grain.

Arrange 4 tortillas on grill. Top tortillas evenly with 1 cup cheese, then venison slices, peppers and cilantro sprigs. Sprinkle remaining 1 cup cheese evenly over top, and top with remaining 4 tortillas. Grill for 3 to 4 minutes, or until tortillas are golden and cheese is melted, turning quesadillas over once. Cut quesadillas into wedges to serve.