- 4 large flour tortillas
- 1 tablespoon vegetable oil
- 1 cup shredded Monterey Jack or Cheddar cheese
- 8 oz. deli ham, roughly chopped
- 1/2 cup diced tomato
- 2 green onions, sliced
- Salsa on the side (for dipping)
Preheat oven to 425°. Working with one tortilla at a time, place it on a plate and brush one side lightly with some of the oil. Turn it over and, on half of surface, sprinkle with one-quarter of cheese, one-quarter of chopped ham, one-quarter of diced tomato and one-quarter of green onions. Fold in half to cover filling, press down firmly and place on large cookie sheet. Repeat with remaining tortillas and filling ingredients. Place filled tortillas in oven and bake for 10 to 12 minutes, turning over and pressing down on quesadillas after 5 minutes. Remove from oven and let cool slightly before cutting into wedges and serving. If you?re packing these quesadillas in a lunch bag, let them cool completely, then wrap in foil or plastic wrap. They can be made the night before and refrigerated. Spoon some salsa into a small container for dipping quesadilla wedges at lunchtime. Makes 4.
This Mexican twist on traditional ham and cheese is delicious cut into wedges and packed for picnics or school lunches or served up as appetizers. You can turn up the heat with a side of spicy salsa or by stuffing them with chopped jalapeno peppers.
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