This post may contain affiliate links. Read my disclosure policy.
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!
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.
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 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!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.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
Categories:
So good. Could eat this everyyday. I have added black beans or even refried nonfat beans sometimes. Doesn’t need it, but if have to use up I add it. Thanks!
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!Â
Perfect! 🙂
I’m going make this with ground turkey with taco seasoning!……..can’t wait to try it! Looks delicious and easy!
How would this taste with 93% lean turkey instead? What would that make the points on purple?
The pico makes this! I had it first without the pico, and it was good, but nothing spectacular. I made the pico the next time, and it was yum!!
OH MYYYYY! Such wonderfulness (not a word) These are FANTASTIC!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thank you, Gina… You have made it SOOOOOOOOOOOOOO nice to lose some pounds and eat healthy….. These seriously ROCKED….
We had these last night – they were so delicious! Even my picky 2 year old ate it (with sour cream)!
These were phenomenal. I added some of the olive brine. Used a regular onion since that is what i had for the pico de gallo. Perfect! Using the leftovers for tacos another night this week. Excellent!
Really good.???????????? You saved my picadollo from going to waste and my night lol
These were easy and amazing!! I love left over recipes and I still have more Picadillo left so I will definitely be making this again!Â
Great! Glad you enjoyed them!
One word yes. Soooo. Good
Made these for dinner tonight and my husband absolutely LOVED them! Found a new favorite for football Sunday’s 🙂