It is Quesadilla Week!

Picadillo Quesadillas

One word... YUM!
Crock Pot Picadillo … and a Quesadilla….

Makes Cuban-Mexi fusion

Make this easy Pico de Gallo to add along with the cheddar jack cheese, the results – delicious!

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

·6 tbsp. shredded cheddar jack 

·1/2 cup Crock Pot Picadillo (drained)

Directions

1.   Combine the ingredients for the quick pico de gallo in a small bowl.

2.  Heat a nonstick skillet over medium heat. Spray the skillet with oil and add a tortilla…Brown about 2 minutes on each side.

3.  Spread 1/4 cup picadillo on half of the tortilla. Top meat with cheese and half of the pico de gallo.

4. 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.

5. Remove from heat and cut in 3 pieces. Repeat with the remaining. Eat hot!

Skinnytaste.com

      Slow Cooker PicadillA

Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices.

Trust me on this one; 

if you want a recipe the whole family will love, 

this is it! It's inexpensive, kid-friendly, 

freezer friendly and gluten-free.

This makes a lot, so you'll get several meals out of it. Serve it over brown rice; you can 

make tacos with the leftovers!!

Ingredients:

• 2 1/2 lbs. 93% lean ground beef
• 1 cup minced onion
• 1 cup diced red bell peppers
• 3 cloves garlic, minced
• 1/4 cup minced cilantro
• 1 small tomato, diced
• 8 oz. can tomato sauce
• 1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
• 1 1/2 tsp. ground cumin
• 1/4 tsp. garlic powder
• 2 bay leaves
• kosher salt and fresh pepper, to taste

Directions: 

1.   Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.

2.  When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

      

3.  Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.

4. Set slow cooker on HIGH for 3 to 4 hours or LOW for 6 to 8.

5. After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].

6. Discard bay leaves and serve over brown rice…Makes about 5 3/4 cups.

Skinnytaste.com