I was looking for a low sodium recipe when I went in search f this, so a quesadilla with chicken and veggies.seemed likely to fit the bill nicely. I had already taken the salt out of the HOMEMADE CORN TORTILLAS
I made, so I was one step ahead of the game. I changed the Taco seasoning to a no sodium rub. For the cheese I used low sodium Swiss cheese which is about the lowest sodium cheese you can find. Lastly I didn’t make the salsa, mostly because I didn’t feel the meal needed it other than for eye candy.
- My HOMEMADE CORN TORTILLAS were low sodium, in fact next to no sodium.
- I used Dizzy Pig No Sodium Dizzy Dust in lieu of the Taco Season called for on the chicken.
- I used low sodium Swiss cheese in lieu of the Jack Cheese.
These quesadillas were very good, particularly the HOMEMADE CORN TORTILLAS
which were an improvement on how the recipe would have tasted. But they were different tasting than they would have been if I’d followed the recipe. The Dizzy Pig No Sodium Dizzy Dust
was great and I might have used something other than Taco Seasoning even if I wasn’t watching my sodium. The big change on the minus side was the low sodium Swiss cheese. It wast more bland than Jack Cheese and you noticed the lack of saltiness in the cheese. The cheese did still serve one important function and that was to help act as a binder for the other ingredients. As such the quesadillas did have the right “mouth feel” too. This is a case where I gave something up in the cheese, but I was happy to be able to have quesadillas at all. The flavors that were left were great and if you aren’t watching your sodium simply use the Jack cheese. I will try to find a source(s) for low sodium cheese because while I like Swiss, it is not the best cheese for every use.