Whole-wheat tortillas are filled with lots of delicious fillings, then crisped with a little olive oil and given pretty grill marks. The ham is warm, the cheese melty, the bell peppers are nicely roasted, and the hot salsa adds a burst of flavor. These whole-wheat grilled quesadillas are a fiesta for the eyes and for the taste buds!
Makes 4 servings
Total time: 15 minutes
Prep: 10 minutes
Cook: 5 minutes
4 (7-inch) whole-wheat flour tortillas
4 tablespoons hot red salsa
1/2 cup sharp cheddar, shredded
4 thin slices deli ham
1/2 medium red onion, sliced into thin rings
1/2 green bell pepper, thinly sliced
1/4 cup sliced pickled jalapeño peppers, drained on a paper towel
Olive oil cooking spray (about 1 teaspoon oil)
1. Preheat an indoor grill (I used a George Foreman grill) or a grill pan over medium-high heat.
2. While grill is heating, assemble quesadillas: Drain salsa to get rid of excess liquid. Spread 1 tablespoon salsa on each tortilla. Sprinkle 2 tablespoons cheese on half of each tortilla, and top with a slice of ham, onions, green pepper and jalapenos. Fold over to create a half-circle. Press down to flatten.
3. Spray grill with olive oil spray. Place quesadillas on the hot grill. Press to flatten. Grill quesadillas until browned and crisp – on my George Foreman grill this takes 5 minutes, so I imagine on non-dual-contact grills it would take 5 minutes on each side. The Foreman works well here because it effortlessly flattens the quesadillas, and you don’t need to flip them to the other side, which is a challenge because these quesadillas are filled to the brim!
5. Remove to a wire rack and allow to cool a little, just a couple of minutes, then transfer to a cutting board and cut each quesadilla into 2 or 3 triangles.
Nutrition per serving
Total Fat 9.4 g
Saturated Fat 3.2 g
Cholesterol 24.9 mg
Sodium 887.1 mg
Total Carbohydrate 28.6 g
Dietary Fiber 4.6 g
Sugars 1.5 g
Protein 13.0 g
Weight Watchers Points Plus: 6 points