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Picadillo Quesadillas

7 Cals: 211 Protein: 22 Carbs: 15 Fats: 10 Fiber: 8
15 mins
Gina Homolka
5 from 6 votes
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These Cuban inspired quesadillas are filled with beef picadillo, pico de gallo and cheese. So delish and a great way to use up leftovers!

I make Crock Pot Picadillo all the time in my house (Madison's number one request), and because it makes so much I like to get creative with my leftovers. I came up with this quesadilla for lunch one day and my husband said I should put it on the blog, so I thought with Cinco De Mayo coming, it would be fun to do some Cuban-Mexi fusion.

Picadillo Quesadillas

One word… YUM! I make Picadillo all the time in my house (Madison’s number one request), and because it makes so much I like to get creative with my leftovers. I came up with this quesadilla for lunch one day and my husband said I should put it on the blog, so I thought with Cinco De Mayo coming, it would be fun to do some Cuban-Mexi fusion.

Variations:

  • Try this with leftover taco meat instead of picadillo.
  • Use gluten-free tortillas like Siete to make them gluten-free.

More Quesadilla Recipes You Will Love

Skinnytaste High Protein cookbook protein

Picadillo Quesadillas

5 from 6 votes
7
Cals:211
Protein:22
Carbs:15
Fat:10
Fiber:8
These Cuban inspired quesadillas are filled with beef picadillo, pico de gallo and cheese. So delish and a great way to use up leftovers!
Course: Appetizer, Lunch
Cuisine: Cuban, Mexican
I make Crock Pot Picadillo all the time in my house (Madison's number one request), and because it makes so much I like to get creative with my leftovers. I came up with this quesadilla for lunch one day and my husband said I should put it on the blog, so I thought with Cinco De Mayo coming, it would be fun to do some Cuban-Mexi fusion.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Print Rate Pin WW Points
Yield: 2 servings
Serving Size: 1 quesadilla (3 triangles)

Ingredients

For the quick Pico De Gallo:

  • 1 tbsp chopped cilantro
  • 1 tbsp chopped tomato
  • 1 tbsp chopped scallion
  • juice from 1/2 lime

For the quesadilla:

  • cooking spray
  • 2 flour tortillas, reduced-carb, whole wheat
  • 6 tbsp shredded reduced fat cheddar jack
  • 1/2 cup leftover picadillo, drained

Instructions

  • Combine the ingredients for the quick pico de gallo in a small bowl.
  • Heat a nonstick skillet over medium heat. Spray the skillet with oil and add a tortilla.
  • Brown about 2 minutes on each side, then spread 1/4 cup picadillo on half of the tortilla.
  • Top with cheese and half of the pico de gallo, then fold and press down with a spatula. Cook 1 to 2 minutes on each side, until the cheese is melted and the tortilla is crisp.
  • Remove from heat and cut in 3 pieces. Repeat with the remaining. Eat hot!

Last Step:

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Nutrition

Serving: 1 quesadilla (3 triangles), Calories: 211 kcal, Carbohydrates: 15 g, Protein: 22 g, Fat: 10 g, Cholesterol: 30 mg, Sodium: 563 mg, Fiber: 8 g, Sugar: 1 g

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