Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light March 2002

Gallery

Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary test

Yield:
4 servings (serving size: 1 quesadilla)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

245 calories; calories from fat 24%; fat 6.5g; saturated fat 2.3g; mono fat 2.6g; poly fat 0.8g; protein 18.1g; carbohydrates 28.7g; fiber 0.8g; cholesterol 19mg; iron 2.2mg; sodium 802mg; calcium 221mg.
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