2 pheasant breasts, cut into small pieces
1/2 large sweet onion, chopped
1-2 jalapeno peppers, seeded and chopped
2 T butter
mozzarella cheese, shredded
2 T teriyaki sauce
Melt butter in large skillet over medium heat. Add onions and saute until soft. Add pheasant and brown, then add teriyaki sauce and jalapenos. Add some seeds if you like your food extra spicy. Remove the cooked chicken and onion and peppers to a separate plate and throw a fresh tortilla in the pan. Add the chicken mixture to half the tortilla, and mozzarella cheese as desired. Fold the tortilla in half and brown for 2 minutes or so. Flip the tortilla and brown the other side for another two minutes or so. You can cook two at a time in a standard skillet. Serve with sour cream, tomatillo sauce, chopped avocado, guacamole, and/or salsa as desired.
