Ingredients with Measurements:
- 1 lb ground beef
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 cup tomato sauce
- 1/4 cup raisins
- 1/4 cup sliced green olives
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 8 flour tortillas
- 2 cups shredded Mexican cheese blend
- 2 tbsp vegetable oil
Special equipment needed:
- Large skillet
- Spatula
- Griddle or large skillet for cooking quesadillas
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks.
2. Add the onion, garlic, red and green bell peppers, cumin, chili powder, salt, and pepper. Cook until the vegetables are tender and the beef is fully cooked.
3. Stir in the tomato sauce, raisins, and green olives. Reduce the heat to low and simmer for 10 minutes.
4. Preheat a griddle or large skillet over medium-high heat.
5. Place a tortilla on the griddle and sprinkle 1/4 cup of shredded cheese over half of the tortilla.
6. Spoon 1/4 cup of the picadillo mixture over the cheese.
7. Fold the tortilla in half and press down with a spatula.
8. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy and golden brown.
9. Repeat with the remaining tortillas and picadillo mixture.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the picadillo and quesadillas.
Serving size:
This recipe makes 8 quesadillas. Serve 2 quesadillas per person.
Nutritional information:
Calories per serving: 415
Total fat: 23g
Saturated fat: 10g
Cholesterol: 73mg
Sodium: 797mg
Total carbohydrates: 28g
Dietary fiber: 2g
Sugar: 4g
Protein: 22g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Red or yellow onion can be used instead of white onion.
- Red or yellow bell pepper can be used instead of green bell pepper.
- Black olives can be used instead of green olives.
Variations:
- Add diced potatoes to the picadillo mixture for a heartier filling.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Top the quesadillas with guacamole, sour cream, or salsa for added flavor.
Tips and tricks:
- Make sure to fully cook the ground beef before adding the vegetables to the skillet.
- Use a spatula to press down on the quesadillas while cooking to ensure the cheese melts evenly.
- Serve the quesadillas immediately after cooking for the best texture.
Storage instructions:
Store any leftover picadillo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the picadillo in the microwave or on the stovetop before using it to make quesadillas.
Presentation ideas:
Arrange the quesadillas on a platter and garnish with chopped cilantro and sliced jalapenos.
Garnishes:
Chopped cilantro, sliced jalapenos, guacamole, sour cream, and salsa.
Pairings:
Serve the quesadillas with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice and refried beans.
Troubleshooting advice:
- If the quesadillas are not crispy enough, increase the heat and cook for an additional minute on each side.
- If the cheese is not melting, cover the skillet with a lid to trap the heat and melt the cheese faster.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Picadillo is a traditional Latin American dish made with ground meat, vegetables, and spices. It is commonly used as a filling for empanadas, tacos, and tamales.
Flavor profiles:
The picadillo filling is savory and slightly sweet, with a hint of spice from the cumin and chili powder. The melted cheese adds a creamy and salty contrast to the crispy tortilla.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Mexican