Ham and cheese quesadilla
Low-fat Swiss cheese
2½ oz, 2 slices, reduced-sodium
2 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
- 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.
- 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.
- Serving size: 1/4 quesadilla