Antelope Taquito Appetizers

Ingredients
1 pound ground antelope
2 Anaheim chilis or 4.5 ounce can of chopped green chilis
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon kosher salt
1/2 teaspoon coriander
1 cup shredded Monterey jack cheese
1/4 cup cotija cheese, crumbled
8-10 flour tortillas
olive oil

Directions
Preheat the oven to 425 F.
Heat an outdoor grill and roast the Anaheim chilis until the skin is charred. Remove from heat and set aside to cool. Carefully scrape off the outside skin and discard the seeds. Using a sharp knife, finely dice up the chilis and set aside.
Heat a skillet over medium heat and add 1 teaspoon of olive oil. Add the ground game and cook until lightly browned. Combine the seasonings and the chopped chilis with the meat. Remove when fully cooked.
Layout the flour tortillas and evenly divide the meat in the center of each one. Top each one with both cheeses and roll up tightly placing the seem side down on a non stick cooking sheet. Brush the tops of each taquito with olive oil and bake until golden brown, about 12 minutes. Slice each one into thirds and serve with guacamole and sour cream.

Recipe courtesy of www.nevadafoodies.com