6 ounces venison link sausage, finely diced (pork sausage may be substituted)
8 flour tortillas, 6 to 8 inches
8 ounces Monterey Jack cheese, shredded
1/4 cup finely chopped cilantro
1 jalapeño chile, seeded and minced
Salt and pepper to taste
2 ounces vegetable oil

Cook sausage and drain fat.

On 4 tortillas, place 11/2 ounces sausage, 2 ounces cheese, sprinkle of cilantro, and jalapeño to taste. Season and cover with other tortillas; cook in moderately hot skillet with just enough oil to coat bottom. Brown both sides, rotating periodically. Cut into 6 or 8 wedges and serve.