Ham and cheese quesadilla

Ham and cheese quesadilla

Total Time
15 min
10 min
5 min
This easy four-ingredient recipe brings together the favorite flavors of ham and cheese in quesadilla form, and is great to serve as part of an appetizers spread. Mustard adds a little tangy heat, and shredded green cabbage brings crunch and freshness. An equal amount of shredded carrots or three or four thin slices of tomato would make good alternative fillings to the green cabbage. Double the recipe, as we did here, for a bigger group, or when you want two servings for more of a main course. Leftover tortillas? Make your own baked tortilla chips! Stack 2 to 3 tortillas and cut them into 8 triangles. Arrange in a single layer on a large nonstick baking sheet, and bake in a preheated 350°F oven until crisp, 5 to 7 minutes. Store the chips in a tightly covered container for up to 3 days.


Cooking spray

2 spray(s)

Whole-grain mustard

1 tsp

Low fat Swiss cheese

2½ oz, 2 slices, reduced-sodium

Whole-wheat tortilla

2 tortilla(s), medium, 8-inch round

Cooked green cabbage

½ cup(s), shredded, finely shredded or coleslaw mix

Cooked lean ham

2 oz, 97% fat-free, smoked-variety


  1. Heat a large nonstick skillet over medium heat. Spread mustard on one side of one of the tortillas, then fit one slice of cheese on top so that it comes within 1 inch of the edge. Spread the cabbage evenly on top, and arrange the ham in overlapping slices on top. Add the remaining cheese and top with the remaining tortilla. Spray quesadilla on both sides with nonstick spray and transfer to the skillet.
  2. Cook, occasionally pressing down gently with a spatula, until the bottom is toasted crisp, about 1 1⁄2 minutes. Carefully turn the over and cook until crisp and the cheese melts, 1 1⁄2 minutes longer. Transfer to a plate or board and cut into four wedges. Serve warm.
  3. Serving size: 1/4 quesadilla