Prep 10 mins
Cook 15 mins
Yet another quesadilla recipe and another way to use up some of that left over ham :o) This recipe is super-easy, fast, and good for a snack to hold you over. Can be served as an appetizer or main course depending on the amount of ingredients you use and the size of the tortilla. *Be sure to watch over the tortilla as it cooks rather quickly*
- 1⁄2 cup lean baked ham (Diced into about 1/4 in. cubes)
- 1⁄2 cup four-cheese Mexican blend cheese (Monterey Jack, sharp cheddar, etc.)
- 1 tablespoon green onion (Finely chopped)
- 1⁄8 teaspoon paprika
- 1⁄8 teaspoon dried ancho chile powder
- 1⁄8 teaspoon garlic powder
- 2 (6 inch) flour tortillas
- 1⁄2 tablespoon butter
- 1⁄2 teaspoon olive oil (or less)
On the side
- sour cream
- shredded lettuce
- diced tomato
- In a bowl, mix the diced ham, green onions, and spices until thoroughly combined.
- Heat a large cast iron frying pan to medium-high heat, then add oil and butter (the oil maintains the high burning point so you don't easily burn your tortilla).
- Heat the tortillas, flipping over about every 10 seconds until air bubbles form. This should take under a minute for the 2 tortillas.
- Turn the heat down to low.
- Add the cheese and spiced ham mixture to one half of the tortilla and cover the frying pan.
- After a little than less than a minute, the cheese should be melted. If so, cover the ham/cheese mix with the other half of the tortilla.
- The tortilla should be browned by now, if not flip over the quesadilla and brown to your taste.
- Serve with side dishes if desired and enjoy!
Just as DrHunnie says; super easy, fast and delicious. We loved it.