Ingredients
-
1
-
1,2
-
1,6
-
1/2
-
-
-
-
-
-
-
-
-
-
-
Directions
I make Crock Pot Picadillo all the time in my house (Madisons number one request), and because it makes so much I like to get creative with my leftovers. I came up with this quesadilla for lunch one day and my husband said I should put it on the blog, so I thought with Cinco De Mayo coming, it would be fun to do some Cuban-Mexi fusion.
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Steps
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1
Done
|
Heat a Nonstick Skillet Over Medium Heat Spray the Skillet With Oil and Add a Tortilla |
|
2
Done
|
Brown About 2 Minutes on Each Side, Then Spread 1/4 Cup Picadillo on Half of the Tortilla. |
|
3
Done
|
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. |
|
4
Done
|
Remove from Heat and Cut in 3 Pieces. Repeat With the Remaining. Eat Hot! |
