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.
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
How to Make It
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.
I made these as an appetizer for 2 of us using LaTortilla Factory low carb flour tortillas. They were amazingly good, far exceeded my expectations. I used a whole 4-ounce can of diced chiles. I divided all the filling ingredients in half before sauteing and then did half the cheese on the bottom tortilla (in the skillet) added the filling, topped with remaining cheese and 2nd tortilla. To turn, I used a plate inverted over the quesadilla and flipped it over into the skillet. I repeated with the second quesadilla. I sliced each into 4 wedges. To clarify, I made each quesadilla with a tortilla on the bottom, filling in the middle, and 2nd tortilla on top.