These Cuban-inspired quesadillas are filled with beef picadillo, pico de gallo and cheese. So delish and a great way to use up leftovers!
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: 211kcal, Carbohydrates: 15g, Protein: 22g, Fat: 10g, Cholesterol: 30mg, Sodium: 563mg, Fiber: 8g, Sugar: 1g
– W…W Points: 7