4 Pheasant Breast
1 cup of Roast Red Bell Peppers
½ cup of sliced Red Onion
1 can of Black Beans
1 can of Corn
2 Jalapeño Peppers
1 cup of Picante Sauce
1 lb. of Mixed Shredded Cheese
4-6 Soft Flour Tortilla Shells
½ cup of Vegetable Oil
½ cup of Crème Fresh
½ cup of Guacamole
Fresh chopped Cilantro
1 Teaspoon of Joe’s Wildside Seasoning
In a bowl, mix a drained can of Corn, a drained can of Black Beans, chopped Red Bell Peppers and a chopped Jalapeño Pepper (optional). Add fresh chopped Cilantro (optional), Salt, Black Pepper and a Tablespoon of Picante Sauce, mix and set aside.
Take a plate with a light coating of oil. Mix 1 teaspoon of Joe’s Wildside Seasoning in the oil and stir until blended. Take the Pheasant breast cover with plastic wrap and pound slightly to flatten out and tenderize the breasts. Take the breast and place in the oil mixture and coat. (This process can be done without the blackening process if desired) Heat a cast iron skillet and place the breasts in the pan and blacken. Be careful not to overcook the pheasant breast and dry them out. Pheasant may be prepared slightly pink. Once the breasts are finished, remove from heat and cut into strips about ½ inch wide and set aside.
Chop the Roasted Red Bell Peppers and a Red Onion. Get a fry pan and sauté the bell pepper and onion until soft. Add the Pheasant Breast, heat and set aside, but be sure to keep warm.
Take a flat skillet or grill plate and heat the Tortilla Shells on one side. Flip the Tortilla Shell, put back on the heat and sprinkle the mix cheeses to coat the entire shell. When the cheese is melted, add the Pheasant contents to ½ of the Tortilla and fold over. Press and cook for about 30 seconds on each side until the shell is a little crispy. Remove from heat, cut the Tortilla into thirds and place on a serving plate over some fresh greens. Add two or three tablespoons of the Corn and Bean Salsa to the plate, garnish with some Guacamole and Crème Fresh and serve.