Ham and Mushroom Quesadillas

Ham and Mushroom Quesadillas Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Serve these quesadillas with salsa, sour cream, or guacamole. Flip them gently so that the filling stays inside. You can keep the quesadillas warm by placing them in the oven at the lowest setting.


4 servings (serving size: 1 quesadilla)

Recipe from

Cooking Light

Nutritional Information

Calories 245
Caloriesfromfat 24 %
Fat 6.5 g
Satfat 2.3 g
Monofat 2.6 g
Polyfat 0.8 g
Protein 18.1 g
Carbohydrate 28.7 g
Fiber 0.8 g
Cholesterol 19 mg
Iron 2.2 mg
Sodium 802 mg
Calcium 221 mg


Cooking spray
1 cup chopped ham
2 tablespoons canned chopped green chiles
1 (8-ounce) package presliced mushrooms
4 (8-inch) flour tortillas
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese


Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ham, green chiles, and mushrooms; sauté 5 minutes. Remove from pan. Wipe pan clean.

Place 1 tortilla in pan. Sprinkle 2 tablespoons cheese over half of tortilla; arrange 1/2 cup ham mixture over cheese. Sprinkle with 2 tablespoons cheese; fold in half. Cook 1 minute on each side or until cheese melts. Repeat procedure with remaining tortillas, cheese, and ham mixture.