Picadillo Quesadilla

Skinnytaste.com
Servings: 2 • Size: 1 quesadilla (3 triangles)
Calories: 211 • Fat: 10 g • Carb: 15 g • Fiber: 8 g • Protein: 22 g • Sugar: 1 g
Sodium: 563 mg • Cholesterol: 30 mg

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 reduced-carb whole wheat flour tortillas
• 6 tbsp shredded reduced fat cheddar jack
• 1/2 cup Crock Pot Picadillo (see below, drained)

Directions:

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

Heat a nonstick skillet over medium heat. Spray the skillet with oil and add a tortilla. Brown about 2 minutes on each side, then spread 1/4 cup picadillo on half of the tortilla. 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.  

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

Slow Cooker Picadillo
Skinnytaste.com
Servings: 11 • Size: 1/2 cup 
Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 237 mg (without the salt)

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:

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. 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

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.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. 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]. Discard the bay leaves and serve over brown rice.

Makes about 5 3/4 cups.