Prepare the venison chilli according to the recipe.
Cook the tortillas by cutting in half then cut each half into 4 triangles. Lay on a baking tray, sprinkle with a little oil and paprika then bake in a pre-heated oven 180C/160Fan/Gas 4 for 5-8 minutes until golden. Turn each one and bake on the other side until crisp. Remove and place in a large ovenproof dish.
Spoon over the chilli. Top with the grated cheese and sliced jalapenos and place under a hot grill for 5-8 minutes until the cheese has melted
Spoon over some sour cream and garnish with chopped fresh coriander before serving. You can also add some tomato salsa and guacamole.