Ever since The Toddler started solids, I’ve kept avocados in stock. One of his favorites was Banana Blueberry “Pudding.” We don’t make it much anymore because now he just eats avocados cubed and loves it! I, on the other hand, am still learning to love them. I’ve never been a guacamole fan, and large chunks of avocado kind of gross me out.
That being said, I have enjoyed them in things like wraps and on things like chili. Now that I’ve eaten them for some time, I appreciate the creamy texture and mild taste.
A couple of days ago I was cutting one up for The Toddler and had an urge to eat some myself. I remembered the ham in the fridge, and the combo just made sense in my head.
My intuition was right. The combination of salty ham with creamy avocado is yummy and adding just a bit of cheese made it oh-so-indulgent.
I only made a single serving but I’m seriously considering quadrupling this recipe and serving it as a quick mid-week meal for the family, paired with raw carrots and fresh pepper strips on the side. It may work!
Here’s what I did….
- 2 small low-carb whole wheat tortillas (I love Trader Joe’s)
- 25g of avocado (It’s 1/8 of a whole)
- 1 oz thinly sliced deli ham, chopped
- 1 oz shredded cheese (I’ve used mozzarella and Colby Jack, both yummy!)
Heat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
Smear the avocado on one of the tortillas. I find it’s easiest to use the back of a spoon for this.
Place the tortilla avocado side up in the skillet.
Top the avocado with the ham and then the cheese.
Place the other tortilla on top and press down with your hands or a spatula.
After about a minute, slide the spatula underneath, place your hand on top and flip.
Cook for another 1-2 minutes.
Remove from the skillet and cut. This is best with a pizza cutter, if you have one.
At first I thought I needed to dip it something but then I took a bite.
It may be simple but those 3 ingredients make a tasty bite!
|Servings||Amt per Serving|
|280||16g||16g||old: 6||new: 7|