Picadillo Quesadillas Recipe

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:10minutes 
COOK TIME:5minutes 
TOTAL TIME:15minutes 
YIELD: 2 servings
COURSE: Appetizer, Lunch
CUISINE: Cuban, Mexican


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)


  • 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!


Serving: 1quesadilla (3 triangles)Calories: 211kcalCarbohydrates: 15gProtein: 22gFat: 10gCholesterol: 30mgSodium: 563mgFiber: 8gSugar: 1g
– W…W Points: 7
Print Friendly, PDF & Email

Leave a Comment