Picadillo Quesadillas

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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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5 from 2 votes
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Picadillo Quesadillas

211 Cals 22 Protein 15 Carbs 10 Fats
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
WW Points Plus: 5
Keywords: Kid Friendly, Under 30 Minutes

 

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58 comments

  1. My son and I made these tonight and we loved them! We made this exactly as the recipe is written and used the green olives. Loved that it made enough for another meal perfect meal prep recipe! Will definitely make this again!