Ingredients
Equipment
Method
Instructions
- Start by chopping the cilantro, tomato, and scallion. Set them aside in a small bowl. This will make it easier to assemble your quesadillas later.
- Spray your non-stick skillet with cooking spray and heat it over medium heat. This ensures that your quesadillas will get a nice golden crust.
- Take one flour tortilla and spread half of the shredded reduced-fat cheddar jack cheese evenly over one side. Layer on the drained picadillo, followed by the chopped cilantro, tomato, and scallion. Squeeze the lime juice over the filling for an extra burst of flavor. Top with the remaining cheese and place the second tortilla on top.
- Carefully transfer the assembled quesadilla to the heated skillet. Cook for about 3-4 minutes on one side, or until the tortilla is golden brown and the cheese is melted. Use your spatula to gently flip the quesadilla and cook the other side for another 3-4 minutes.
- Once both sides are crispy and golden, remove the quesadilla from the skillet and let it cool for a minute. Slice it into wedges and serve immediately with your favorite dipping sauces or sides.
Notes
- Don’t overfill your quesadilla, or it will be difficult to flip and may spill out during cooking.
- Preheat your skillet adequately; this will help achieve that perfect golden crust.
- Allow the quesadilla to cool slightly before slicing, as this helps the cheese set, making it easier to cut.