Description
I love making these cheesy beef quesadillas with leftover Cuban picadillo and Colby Jack cheese. They are quick and easy to make and disappear quickly!
Ingredients
8 Flour Tortillas (6 inch diameter)
1 cup shredded Colby Jack cheese
1 cup leftover Cuban picadillo meat
2 pats of butter
Serve with salsa and sour cream
Instructions
Preheat a saute pan over medium heat. While it heats up, prepare the quesadillas.
On top of one tortilla layer 2 tablespoon cup of cheese, ¼ cup of picadillo meat and top with another 2 tablespoons of cheese. Top with another tortilla.
Add about a ¼ pat of butter to the pan and place on quesadilla. Lower the heat to low and cook minutes on each side. Repeat for the other quesadillas.
Serve with salsa and sour cream.
Notes
I like my quesadillas on the cheesy side. But if you want to cut down on calories, you can use 1 cup of cheese instead of two. this way, you’re only adding 1/4 cup of cheese per quesadilla. One serving makes a great lunch, but half a quesadilla makes for a great snack.