Description
A refreshing twist on a family classic, the Mexican Cucumber Quesadilla combines the warm, gooey comfort of melted cheese with the crisp, hydrating snap of fresh cucumbers, making for a light yet satisfying meal.
Ingredients
Scale
4 large Whole Grain or Corn Tortillas
1 large English Cucumber
1.5 cups Monterey Jack or Cotija Cheese
1–2 tablespoons Avocado Oil
1/4 cup Fresh Cilantro
1 small Lime Juice
1/2 teaspoon Cumi
1/2 teaspoon Smoked Paprika
Sea Salt and Black Pepper to taste
Instructions
- Prepare the Cucumber: Wash the cucumber and slice it into very thin rounds. Lay the slices on a paper towel and sprinkle with sea salt for 5 minutes
- Season the Filling: Toss cucumber slices with fresh lime juice, chopped cilantro, cumin, and smoked paprika
- Heat the Pan: Add avocado oil to a skillet over medium heat
- Assemble the Quesadilla: Place a tortilla in the skillet and sprinkle cheese over it. Add seasoned cucumber slices to one half of the tortilla
- Sear to Perfection: Fold the tortilla in half once the cheese begins to melt. Cook for 2-3 minutes on each side until golden brown and cheese is bubbly
- Slice and Share: Let rest for one minute, slice into wedges, and serve warm
Notes
For a gluten-free version, use 100% stone-ground corn tortillas.
For a dairy-free option, consider using almond-based or cashew-based cheeses.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Dinner
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 30 mg