Start with the Pico de gallo. Mix all of the ingredients into a large bowl. Cover and refrigerate until ready to use.

Toss the jalapeños in the olive oil. Place in a baling dish. Bake at 425 degrees for 25 to 30 minutes. When skins start to char and split, they are done. Remove from oven and sprinkle with remaining taco seasoning and lime juice. Toss before serving.

Meanwhile, start rice and venison at the same time.

In a 5 qt Dutch oven, melt butter for the rice. When melted, add dry rice and saute until rice just starts to brown.

At the same time begin to brown the venison and ground beef in a large frying pan. When browned, drain any grease. Add 1/2 cup water and 1 1/2 taco seasoning packets. Simmer until water evaporates and leaves a thick sauce on the meat. Remove from heat and set aside.

In a small saucepot, bring all of the refried bean ingredients and a few tablespoons of the pico de gallo to a simmer stirring often. Keep warm.

When rice is browned, add broth. Bring to a simmer. Simmer covered until rice absorbs most of the liquid. Shut off heat but leave on the hot burner covered to finish. Before serving, add the cilantro and lime. Season to taste then fluff with a fork.

Fold quesidilla and let cook for 2 minutes, flip and cook 2 more minutes. Plate and repeat with rest of servings. When plated, top with Pico and crumbled cotija cheese.

Plate the rest of the sides. Add a couple lime wedges for garnish. Serve immediately. Enjoy.