One word... YUM!
I make Crock Pot Picadillo[1] 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 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 â€" delicious!
Picadillo Quesadilla
Skinnytaste.com
Servings: 2 • Size: 1 quesadilla (3 triangles) • Old Points: 4 pts • Points+: 5 pts
Calories: 211 • Fat: 10 g • Carb: 15 g • Fiber: 8 g • Protein: 22 g • Sugar: 1 g
Sodium: 563 mg • Cholesterol: 30 mg
For the quick Pico De Gallo:
- 1 tbsp chopped cilantro
- 1 tbsp chopped tomato
- 1 tbsp chopped scallion
- juice from 1/2 lime
- cooking spray
- 2 reduced-carb whole wheat flour tortillas
- 6 tbsp shredded reduced fat cheddar jack
- 1/2 cup Crock Pot Picadillo[2] (drained)
Directions:
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!
References
- ^ Crock Pot Picadillo (www.skinnytaste.com)
- ^ Crock Pot Picadillo (www.skinnytaste.com)
Source : http://www.skinnytaste.com/2014/05/picadillo-quesadillas.html
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