Ham and Cheese Quesadillas with Colorful Salsa
Ham and Cheese Quesadillas with colorful salsa - Easy snacks with spicy twist - perfect for the next tapas evening!
Healthy, because
Even smarter
Nutritional values
These fiery skillet breads get a lot of character from chili peppers. The capsaicin responsible for their spiciness revs up the metabolism and thus increases fat burning. At the same time, allyl mustard oil from radish promotes digestion.
To make the quesadillas with colorful salsa vegetarian, the ham can be replaced by thin mushroom slices or simply omitted. If you want to tone down the spiciness from the hot peppers and chili, add a refreshing yogurt dip.
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 354 mg | (9 %) | ||
| Calcium | 474 mg | (47 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 green chili pepper (i.e jalapeno or Anaheim)
- 1 small green Bell pepper
- 1 bunch Radish
- 2 ½ ozs Dill (1 handful)
- 2 Lemon balm
- 2 scallions
- salt
- peppers
- 4 Tbsps Lime juice
- 2 Tbsps olive oil
- 3 ozs Serrano ham
- 1 red chili pepper
- 1 garlic clove
- 5 ozs Manchego
- 4 Whole Grain Tortilla
Preparation steps
For the salsa: Clean, wash and finely dice the chili peppers, bell peppers and radishes. Wash dill and lemon balm, shake dry and chop. Clean and wash scallions, set 1 aside, cut the other in half lengthwise and chop. Mix all ingredients in a bowl and marinate with salt, pepper, lime juice, and oil.
Cut ham into wide strips. Set aside the spring onion and cut into fine rolls. Clean, wash, seed and finely dice chili pepper. Peel and finely chop garlic. Grate cheese.
Heat a large frying pan without fat and place 1 tortilla in it. Sprinkle 1⁄4 each of ham, cheese, green onion, garlic, and chile on top and fold up the tortilla. Fry over medium heat for 2 minutes so that the quesadilla turns golden brown. Turn and fry for 1-2 minutes until done. Keep warm in preheated oven at 80 °C / 175 °F.
Prepare the remaining quesadillas in the same way. Cut quesadillas in half and top with salsa.
