Picadillo Beef Quesadillas

Begin by submerging diced potatoes in a large container filled with salted water and then placing it on the stovetop to boil. Once boiling, decrease the heat to a lower setting and let it simmer until the potatoes are tender, typically taking 8-10 minutes. Discard the water and reserve the cooked potatoes.

Next, heat a moderate amount of oil in a large skillet over medium heat. Add the cooked potatoes and sauté for approximately 3 minutes on all sides, allowing them to develop a golden brown color. Remove the potatoes from the skillet and set them aside for later use.

Add ground beef to the same skillet, stirring occasionally as it cooks until it reaches a browned and crumbly texture throughout, usually taking 4-5 minutes. Introduce chopped bell pepper, onion, and garlic into the skillet, cooking until they are softened and fragrant, typically taking 3-4 minutes. Strain as much excess fat from the pan as possible.

Combine tomato sauce, water, olive brine, dried oregano, salt, and pepper in the skillet, stirring until everything is well incorporated. Add olives, raisins, and reserved potatoes; stir to combine. Reduce the heat to a low setting and let picadillo simmer for 8 minutes, stirring occasionally throughout.

Heat another nonstick skillet over medium heat and spray it with cooking spray. Place a tortilla in the hot skillet and cook until browned, taking about 1-2 minutes per side.

Spread approximately 1/4 cup of hot picadillo onto one half of the warm tortilla. Top with Mexican cheese, then fold the tortilla in half, pressing down firmly with a spatula. Cook until the cheese is melted and the tortilla is crispy, taking about 1 more minute. Repeat this process to cook the remaining quesadillas.

Cut each quesadilla into 3 triangles for serving.