Picadillo Quesadillas

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.

One word… YUM!

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.

I made a really quick & easy Pico de Gallo to add along with the cheddar jack cheese, the results – delicious!

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.
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Picadillo Quesadillas

6
Freestyle Points
211
Calories
Total Time: 20 mins
Yield: 2 servings
COURSE: Appetizer, Lunch
CUISINE: 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.

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 reduced-carb whole wheat flour tortillas
  • 6 tbsp shredded reduced fat cheddar jack
  • 1/2 cup Crock Pot 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!

Nutrition

Serving: 1quesadilla (3 triangles), Calories: 211kcal, Carbohydrates: 15g, Protein: 22g, Fat: 10g, Cholesterol: 30mg, Sodium: 563mg, Fiber: 8g, Sugar: 1g
Freestyle Points: 6
Points: +5
Keywords: Kid Friendly, Under 30 Minutes