Quick Quesadilla With Dukkah

By Martha Rose Shulman

Updated January 28, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 10 minutes
Rating
4(20)
Comments
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Dukkah has so many of the attributes of a snack food – crunch, a little bit of salt (as opposed to a lot of salt), spice. I realized that very little salt is required when the salt is combined with spices and ground or chopped nuts and seeds to give your palate that hit of snack-food pleasure. And it occurred to me that dukkah could also fit the bill as a low-sodium seasoning for all sorts of dishes.

Featured in: Dukkah: Nut and Spice Mixes for Seasoning and Snacking

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Ingredients

Yield:1 serving

  • 2 corn tortillas

  • 1 ounce melting cheese, like Monterey Jack, mozzarella or Mexican string cheese, shredded

  • ½ to 1 teaspoon pumpkin seed dukkah (to taste) (see recipe)

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

23 grams carbs; 26 milligrams cholesterol; 221 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 10 grams fat; 4 grams fiber; 75 milligrams sodium; 11 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Top one of the tortillas with the cheese and the dukkah. Place the other tortilla on top. Zap for 1 minute in the microwave, or heat in a dry skillet, flipping the quesadilla from time to time, until the cheese melts. The tortilla will be crispier using the pan method. Cut into quarters and serve.

Tip

  • Advance preparation: You can assemble these, cover with plastic and keep in the refrigerator for several hours before you heat them.

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4 out of 5
20 user ratings
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