PICADILLO QUESADILLA RECIPE - (4.5/5)
Provided by á-164876
Number Of Ingredients 10
Steps:
- 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.
PICADILLO
This could be where Sloppy Joes came from! It's a wonderful Cuban recipe that I've served like chili or over a roll or even over cornbread! Total comfort food.
Provided by devilsdancefloor
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
- Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
- Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 22.6 g, Cholesterol 79.3 mg, Fat 32.7 g, Fiber 3.2 g, Protein 25.5 g, SaturatedFat 10 g, Sodium 867.2 mg, Sugar 14.2 g
AUTHENTIC MEXICAN PICADILLO
Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.
Provided by mytable_yourtummy
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
- Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
- Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g
PICADILLO
Steps:
- In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
- Serve with rice and beans or tortillas.
PICADILLO GROUND BEEF QUESADILLAS
Picadillo is popular Latin comfort food, and it's typically served with rice. But it's equally delicious served as a quesadilla, and it's a great way to use leftover picadillo. Feel free to garnish with some pico de gallo, pickled hot peppers, cilantro, more cheese, or with your favorite toppings.
Provided by lutzflcat
Categories Quesadillas
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
- Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
- Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
- Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
- Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
- Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
- Cut each quesadilla into 3 triangles to serve.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 35.3 g, Cholesterol 39.2 mg, Fat 16.4 g, Fiber 2.8 g, Protein 14.5 g, SaturatedFat 6.7 g, Sodium 639.8 mg
PICADILLO
Provided by Diana Barrios Treviño
Categories Onion Pepper Tomato No-Cook Sauté Super Bowl Quick & Easy Ground Beef Simmer
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- 1. Cook the meat in a large skillet over medium heat, stirring to break up any lumps. Cook for 7 to 8 minutes until browned. Drain off any fat. Stir in 1 cup of the water, the cumin, garlic powder, salt, and pepper and cook for 8 to 10 minutes.
- 2. Add the onion, tomatoes, and bell pepper and cook until the vegetables are tender, about 10 minutes. Stir in the remaining 2 cups water and simmer for 8 minutes.
- Variation
- To make this really interesting, add some pecans and raisins to the picadillo 2 minutes before it's done. This variation makes a great stuffing for Chiles Rellenos.
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