Description
A perfectly assembled Ham and Cheese Quesadilla with crisp tortillas, rich melted cheese, and savory ham, complemented by fresh vegetables and herbs.
Ingredients
Scale
- 2 large flour tortillas ((10-inch))
- 2 cups shredded semi-firm cheese ((sharp cheddar and Monterey Jack blend))
- 6 oz cooked ham ((thinly sliced))
- 1 medium Roma tomato ((thinly sliced and patted dry))
- 1/4 cup thinly sliced red or yellow onion
- 1 medium fresh jalapeño ((thinly sliced into rings))
- 1/2 tsp dried oregano
- 1 1/2 tbsp unsalted butter ((divided))
Instructions
- Pat the sliced Roma tomatoes thoroughly with paper towels to absorb surface moisture. Thinly slice the onion and jalapeño into rings. Set aside with the ham, cheese, and dried herbs.
- Preheat a large skillet over medium-low heat. Melt 1/2 tablespoon of unsalted butter, swirling the skillet to coat the surface evenly.
- Lay 1 flour tortilla flat in the warm skillet. Scatter 1/2 cup of shredded cheese across one half of the tortilla, leaving a 1/2-inch border. Layer half of the ham, tomato slices, onions, and jalapeños over the cheese. Sprinkle with 1/4 teaspoon of dried herbs, then top with an additional 1/2 cup of shredded cheese.
- Fold the bare half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula. Cook over medium-low heat for 3 to 4 minutes until the bottom surface is crisp and deep golden brown.
- Slide a wide spatula underneath the quesadilla along the folded hinge and flip carefully. Add 1/4 tablespoon of butter to the skillet if dry. Cook the second side for 2 to 3 minutes until golden brown and the cheese is completely melted.
- Transfer the quesadilla to a cutting board and let rest for 1 to 2 minutes. Repeat the steps with the remaining butter, tortilla, cheese, ham, vegetables, and herbs to prepare the second quesadilla. Slice each into 3 triangular pieces with a pizza cutter and serve warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 20
- Cholesterol: 60
Keywords: Store leftovers in an airtight container separated by parchment paper in the refrigerator for up to 3 days. Reheat in a dry skillet over medium-low heat or in a 350°F air fryer to restore the crisp texture. Avoid microwaving to prevent a soggy crust.