Ham and Mushroom Quesadilla, gluten-free
These gluten-free quesadillas are an easy one-pan breakfast or lunch that comes together in 5 minutes. My Ham and Mushroom Quesadillas are gluten-free, high in protein, filled with delicious melted cheese and so satisfying. Simply put, it offers a full-flavoured meal in only minutes. You have got to try this!
What is a Quesadilla?
A quesadilla is a Mexican dish, consisting of a tortilla filled with cheese and meat or vegetables and spices. It is then folded in half and fried until golden and the cheese is melted.
Watch How to Make It
Why Make these Ham and Mushroom Quesadilla?
Easy and quick to make, as they only take 5 minutes to cook.
Simple, straightforward ingredients: nothing fancy or fussy.
Simple preparation: slicing in a couple of minutes
The flavours are phenomenal and nothing beats melted cheese.
It can be served for breakfast, lunch or dinner!
Helpful Tips
Prepping Ingredients
Make sure everything is sliced and ready to go as the cooking only takes 5 minutes and it is handy to have all the ingredients on hand. This recipe could be even easier if you bought ready-sliced mushrooms, added shaved ham (so there is no need to slice it), used baby spinach that has no need for chopping, and use grated cheese. This way, there is no need to slice anything!
Swapping Ingredients
Often I will swap the ham for leftover chicken from the night before or instead of mushrooms, I'll add diced tomatoes. The variations are endless.
Make it Vegetarian or Dairy-Free
These Quesadillas can also be made vegetarian and dairy-free!
Vegetarian
Swap the ham with sauteed beans, corn, zucchini, or a variety or baked vegetables left over from dinner the night before.
Dairy-Free
Swap the cheese with any dairy-free cheese. This is my favourite DAIRY-FREE CHEESE
Other Breakfast Ideas
Ham and Mushroom Quesadilla, Gluten-Free
Serves 2
Prep 5 minutes
Cook 5 minutes per quesadilla
INGREDIENTS
2 large tortilla wraps, gluten-free
2 teaspoons extra virgin olive oil
2-3 slices, of cheddar cheese**
2-3 slices Provolone cheese or Havarti cheese**
2-3 large button mushrooms, sliced
4 slices ham, shaved and sliced
4 eggs
Handful of baby spinach, chopped
**You can swap slice cheese for a handful of grated cheese OR your choice of a dairy-free alternative
INSTRUCTIONS
1. Preheat the frying pan and drizzle a teaspoon of oil. Place half the mushrooms and ham into the pan and cook for 1-2 minutes before adding 2 eggs. Using a spatula, gently scramble and cook for 2 minutes or until the eggs are firm.
2. Top the eggs with spinach and then with the two types of cheese (eg. one slice of cheddar and one slice of provolone or a grated mixture of cheeses). Next place the tortilla on top of the cheese. The cheese will make the tortilla stick to the egg.
3. Use a large spatula to get under the eggs and quickly flip over. Add extra cheese if preferred and then fold the tortilla in half, creating a half circle.
4. Fry on both sides until golden, remove from pan, cut in half, and serve. Repeat with the second tortilla.
Have you tried this recipe?
Share it with me at @createcookshare so I can admire your masterpiece!
Recipe and Photography by Margaret Pahos for @CreateCookShare
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