Picadillo Beef Quesadillas
What are Picadillo Beef Quesadillas? It’s quesadilla meat that was slow-cooked with the same ingredients as pico de gallo. At least that’s the way my recipe worked out.
While picadillo is traditionally made with ground beef, mine was made with sirloins. Our local store had run a great sale on sirloin steaks so I picked a few up. Unfortunately, I didn’t really care for them, I thought they were a bit tough and dry. So, I decided to use them in place of ground beef in a traditional Picadillo recipe. I also knew that throwing everything in my slow cooker would allow everything to slowly come together, causing that tough, dry sirloin to become soft and juicy.
My daughter was less than thrilled when she saw everything going into the slow cooker. She’s truly a meat and potatoes sort of kid. She blew my socks off me when she told me, “Mom, I’m really surprised, but I really like this stuff – even with all of the junk you put in it.” Now, if that isn’t a seal of approval, I don’t know what one is!
I love recipes and leftovers that serve multiple purposes. We’ve only used the Picaillo Beef for Quesadillas so far, but plan on making homemade Chimichangas with it very soon. The leftovers were frozen in small containers that are perfectly size for two quesadillas, tacos, or chimichangas. Now, I have several containers of Picadillo Beef that are ready for whatever we decide to use it for, whenever we decide to use it.
Since I’m the only one who needs to eat gluten free in my house, we have multiple options for tortilla shells. My daughter likes white (wheat) flour tortillas, but LOVES the whole grain (brown) shells. As for me, I either use Udi’s GF shells or corn tortillas. No matter which type of shell I use, they are MUCH, MUCH drier than the wheat tortillas my daughter uses. The Udi’s and corn tortillas both tend to crumble and break, no matter how fresh they are. However, we’ve learned that layering these tortillas between wet paper towels and microwaving between 30 and 45 seconds will prevent the tortillas from breaking. Then we butter the shells and make the quesadillas. Of course, mine go in the skillet first to keep the gluten contact as minimal as possible for me.