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.

Ingredients

  • 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)
  • Nutritional Information
    • Nutritional analysis per serving (1 serving)

      239 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 10 grams protein; 28 milligrams cholesterol; 204 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

1 serving

Preparation

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

About 10 minutes

Dining and Cooking