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Picadillo Quesadillas

5 from 6 votes

These Cuban inspired quesadillas are filled with beef picadillo, pico de gallo and cheese. So delish and a great way to use up leftovers!

Prep Time: 10

Cook Time: 5

Total Time: 15

Yield: 2 servings

Course: Appetizer, Lunch

Cuisine: Cuban, Mexican

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!

Nutrition

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

- WW Points: 7

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