Quesadillas can be really high in calories and saturated fat from all the cheese. You can add in veggies to up the fiber, but it still had a lot cheese. You can take out a large portion of the cheese, but it makes it hard to stick everything together. So I tried using hummus to help food stick without using a lot of cheese.
I also used small and thinly cut veggies and meat. This helps use less cheese and still keep all the food in the quesadilla.
What you'll need:
- 1/2 a large zucchini
- 1/4 cup chopped onion
- 1 tsp olive oil
- 2 thin slices of deli low-sodium ham, chopped
- 10" whole wheat tortilla
- 2 tbsp spicy hummus (see previous post)
- 1 tsp adobo sauce from canned chipotle pepper
- 1 oz shredded or finely diced cheese (monterey jack or cheddar)
Optional toppings: salsa and plain Greek yogurt
What to do:
1. Cut ends of zucchini off. Cut zucchini in half lengthwise, then lay flat and cut thin slices of half-moon shapes. Saute zucchini and onion about 2 minutes; add in ham and saute 2 minutes.
2. Spread hummus on one side of the tortilla. On top of the hummus, spread half of the cheese on one half of the tortilla. Top that with zucchini, ham, onion, and adobo sauce. Spread the remaining cheese over the entire quesadilla.
3. Heat a flat skillet (I used the same one I used for the zucchini and ham). When the skillet is hot, lay the tortilla flat in it. When the cheese is melted on the half without zucchini mixture, fold on top of zucchini mixture. Cook until tortilla is golden brown.
I also used small and thinly cut veggies and meat. This helps use less cheese and still keep all the food in the quesadilla.
Spicy Ham and Zucchini Quesadilla
What you'll need:
- 1/2 a large zucchini
- 1/4 cup chopped onion
- 1 tsp olive oil
- 2 thin slices of deli low-sodium ham, chopped
- 10" whole wheat tortilla
- 2 tbsp spicy hummus (see previous post)
- 1 tsp adobo sauce from canned chipotle pepper
- 1 oz shredded or finely diced cheese (monterey jack or cheddar)
Optional toppings: salsa and plain Greek yogurt
What to do:
1. Cut ends of zucchini off. Cut zucchini in half lengthwise, then lay flat and cut thin slices of half-moon shapes. Saute zucchini and onion about 2 minutes; add in ham and saute 2 minutes.
2. Spread hummus on one side of the tortilla. On top of the hummus, spread half of the cheese on one half of the tortilla. Top that with zucchini, ham, onion, and adobo sauce. Spread the remaining cheese over the entire quesadilla.
3. Heat a flat skillet (I used the same one I used for the zucchini and ham). When the skillet is hot, lay the tortilla flat in it. When the cheese is melted on the half without zucchini mixture, fold on top of zucchini mixture. Cook until tortilla is golden brown.
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