Picadillo is popular Latin comfort food, and it’s typically served with rice. But it’s equally delicious served as a quesadilla, and it’s a great way to use leftover picadillo. Feel free to garnish with some pico de gallo, pickled hot peppers, cilantro, more cheese, or with your favorite toppings.
Ingredients
- 1 medium potato, peeled and diced
- 1 teaspoon vegetable oil
- 1 pound lean ground beef
- ½ cup diced red bell pepper
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 (8 ounce) can tomato sauce
- ¼ cup water
- 2 tablespoons olive brine
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- ½ cup sliced pimento-stuffed green olives
- 3 tablespoons raisins
- cooking spray
- 12 (8 inch) flour tortillas
- 1 cup shredded Mexican cheese blend
Directions
Step 1
Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
Step 2
Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
Step 3
Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
Step 4
Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
Step 5
Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
Step 6
Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
Step 7
Cut each quesadilla into 3 triangles to serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 348 | |
% Daily Value * | |
Total Fat16g | 21% |
Saturated Fat7g | 34% |
Cholesterol39mg | 13% |
Sodium640mg | 28% |
Total Carbohydrate35g | 13% |
Dietary Fiber3g | 10% |
Protein15g | |
Potassium365mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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