Ham and Mushroom Quesadillas

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.

Yield: 4 servings (serving size: 1 quesadilla)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 24%
  • Fat: 6.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 18.1g
  • Carbohydrate: 28.7g
  • Fiber: 0.8g
  • Cholesterol: 19mg
  • Iron: 2.2mg
  • Sodium: 802mg
  • Calcium: 221mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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