I love anything that screams Mexican food all year, but I really get craving for it in the summertime.  I don’t know what it is about the sunshine and the warm wind, but it all screams fiesta! to me.  Of course, there are only so many times you can do ground beef tacos and cheese quesadillas.  I’m always on the look out for new twists on old favorites!

Today’s choice was actually suggested as something-to-do-with-leftovers when you make Cuban Picadillo… but I went right to the quesadillas.  They were good – but they are different.  It was a surprise biting into them and not getting the sharp, spicy flavor I’m used to!  It was an excellent change up and even Matt!Approved.

 

Picadillo Quesadillas

You’ll Need:

1/2 large onion, chopped
2 cloves garlic, minced
1/2 spicy pepper of choice, chopped
1 1/2 lb. 93% lean ground beef
4 oz. tomato sauce
1/2 c. water
salt
pepper
1 tsp. cumin
1 bay leaf
3 tbsp. cilantro, chopped
1 tomato, chopped
1 tbsp scallion, chopped
1/2 lime (juice only)
2 tortillas
6 tbsp. cheddar jack cheese, shredded

 

How To:

Brown met in a large saute pan and season with salt and pepper.  Break up the meat.  When it is closed, drain all the grease.

Chop onion, cilantro, tomato, scallion and pepper.  Set aside the scallion, 1 tablespoon of tomato, and 1 tablespoon of cilantro in a separate bowl for later.  Combine remaining chopped veggies and mix them into the meat along with the garlic.

Add cumin, bay leaf, and more salt if needed.  Add tomato sauce and water and mix well.  Reduce heat and cover.  Simmer for 15-20 minutes.

Remove meat to a bowl and clean your skillet so you can make your quesadillas in it.  Add lime juice to the chopped vegetables set aside from early and mix.

Heat the skillet over medium heat and spray with oil.  Add your first tortilla.  Top with cheese, picadillo, and pico de gallo (tomato mixture) and place another tortilla on top.  Press down with a spatula.

Cook 1-2 minutes per side, until the cheese is melted and the tortilla has started to brown.  Remove from the heat and slice into quarters with a knife, pizza wheel, or with the spatula if you have kitchen ninja powers.  Share and enjoy!

Makes: 2 servings

Prep Time: 15 minutes
Chill Time: n/a
Cook Time: 40 minutes
Calories:  860

*You’ll likely have leftover meat – I did!  Save it and make more later!

Source (Adapted): Skinny Taste.

20140602 - Picadillo Quesadillas

Picadillo Quesadillas

  • Servings: 2
  • Time: 55mins
  • Print

You’ll Need:
1/2 large onion, chopped
2 cloves garlic, minced
1/2 spicy pepper of choice, chopped
1 1/2 lb. 93% lean ground beef
4 oz. tomato sauce
1/2 c. water
salt
pepper
1 tsp. cumin
1 bay leaf
3 tbsp. cilantro, chopped
1 tomato, chopped
1 tbsp scallion, chopped
1/2 lime (juice only)
2 tortillas
6 tbsp. cheddar jack cheese, shredded

 

How To:

Brown met in a large saute pan and season with salt and pepper.  Break up the meat.  When it is closed, drain all the grease.

Chop onion, cilantro, tomato, scallion and pepper.  Set aside the scallion, 1 tablespoon of tomato, and 1 tablespoon of cilantro in a separate bowl for later.  Combine remaining chopped veggies and mix them into the meat along with the garlic.

Add cumin, bay leaf, and more salt if needed.  Add tomato sauce and water and mix well.  Reduce heat and cover.  Simmer for 15-20 minutes.

Remove meat to a bowl and clean your skillet so you can make your quesadillas in it.  Add lime juice to the chopped vegetables set aside from early and mix.

Heat the skillet over medium heat and spray with oil.  Add your first tortilla.  Top with cheese, picadillo, and pico de gallo (tomato mixture) and place another tortilla on top.  Press down with a spatula.

Cook 1-2 minutes per side, until the cheese is melted and the tortilla has started to brown.  Remove from the heat and slice into quarters with a knife, pizza wheel, or with the spatula if you have kitchen ninja powers.  Share and enjoy!

Makes: 2 servings

Prep Time: 15 minutes
Chill Time: n/a
Cook Time: 40 minutes
Calories:  860

*You’ll likely have leftover meat – I did!  Save it and make more later!

Source (Adapted): Skinny Taste.

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