Ham and Cheese Quesadilla
A Ham and cheese quesadilla is one of the quickest meals you can make when time is tight and you need something hot and satisfying to eat. Crispy, buttery tortillas filled with melted cheese and savory ham come together in just minutes for an easy lunch, quick dinner, or hearty snack.
Timeless sandwich becomes a quesadilla
I discovered quesadillas more than 30 years ago, and I immediately saw them as the perfect way to use up leftovers from the refrigerator. It’s amazing how you can tuck just about anything you have on hand inside a tortilla, cook it until golden and crisp, and end up with a delicious meal in just minutes.
This cheesy ham quesadilla is one of my favorite ways to use leftover ham after a big holiday meal, but it’s just as delicious made with sliced deli ham from your local market. Whether you’re cleaning out the refrigerator or picking up a few simple ingredients, this recipe comes together quickly and delivers big flavor.
When you’re in the mood, or when you’re just in a hurry, this great quesadilla recipe is the perfect choice.
Recipe ingredients
- Tortilla Shells: Any size or variety of tortilla shell works well for this recipe, so use whatever you have on hand. I prefer large 12-inch burrito-style tortillas because they hold plenty of filling and slice into generous wedges that are easy to eat. If you’d like to make your own, try my flour tortillas from scratch recipe.
- Butter: A thin layer of butter helps the tortillas brown evenly and develop a crisp, flavorful exterior. If you enjoy making pantry staples from scratch, keep a batch of farmhouse style homemade butter on hand for recipes like this. For even more flavor, try making them with savory garlic butter medallions instead.
- Monterey Jack Cheese: Monterey Jack is my favorite cheese for this recipe because it melts smoothly and has a mild flavor that complements the ham perfectly. That said, almost any melting cheese — or any combination of cheeses — works well, so use what you enjoy most or already have on hand.
- Ham: This recipe is an excellent way to use leftover baked ham or breakfast ham, but sliced deli ham is equally delicious. Choose a ham with a flavor you enjoy since it’s one of the main ingredients in the finished quesadilla.
- Tomato: I’ve included tomato in this recipe because it’s an addition I rarely skip when fresh garden tomatoes are in season. While it’s completely optional, I highly recommend adding it. The bright, juicy flavor of a perfectly ripe tomato pairs beautifully with the rich cheese and savory ham.
See the recipe card for full information on ingredients and quantities.
How to make a ham and cheese quesadilla
Step 1: Spread a thin, even layer of butter over one side of the tortilla. Place the tortilla butter-side down in a warm skillet over medium to medium-low heat.
Step 2: Sprinkle the shredded cheese evenly over the entire surface of the tortilla, leaving a small border around the edge so the cheese doesn’t spill into the skillet as it melts.
Step 3: Season the cheese with black pepper and granulated garlic to taste, distributing the seasonings evenly for consistent flavor in every bite.
Step 4: Spread the diced ham and diced tomato evenly over one half of the tortilla. Keeping the filling on one side makes it easier to fold the quesadilla without losing the ingredients.
Step 5: Cook until the underside of the tortilla is golden brown and the cheese has melted. Fold the uncovered half of the tortilla over the filling and gently press together with a spatula.
Step 6: Transfer the quesadilla to a cutting board and let it rest for 2 to 3 minutes. This gives the melted cheese time to settle so it stays inside the quesadilla when sliced. Cut into 4 wedges and serve immediately.
Top tips
- Use Medium-Low Heat: Cooking over moderate heat gives the tortilla time to become crisp and golden while allowing the cheese to melt completely. If the heat is too high, the tortilla can brown before the filling is ready.
- Pat Tomatoes Dry: Drain the diced tomatoes before adding them to the quesadilla. Removing excess moisture helps keep the filling from becoming runny.
- Shred Your Own Cheese: Freshly shredded cheese melts more smoothly than most pre-shredded varieties, which often contain anti-caking agents that can affect the texture.
- Keep the Filling Even: Spread the ham and cheese into an even layer so every wedge has a balanced amount of filling. Avoid piling ingredients in the center, which can make the quesadilla harder to fold and cook evenly.
- Serve While It’s Hot: Quesadillas are at their best straight from the skillet when the tortilla is crisp and the cheese is perfectly melted.
- Reheat in a Skillet: To bring back the crisp exterior, warm leftover quesadillas in a dry skillet over medium-low heat for a few minutes per side. Microwaving works in a pinch but softens the tortilla.
Sauces for dipping
This ham and cheese quesadilla is delicious all on its own, but when I have a little extra time, I love serving it with a homemade dipping sauce. My first choice is homemade horseradish mayonnaise, though homemade BBQ sauce, buffalo sauce made from scratch, spicy aioli sauce, simple pico de gallo, and fresh guacamole from scratch are all excellent options that pair beautifully with the crispy tortilla, melted cheese, and savory ham.
If you’re short on time, a simple dollop of sour cream is always a great choice. Stir in a pinch of your favorite fresh or dried herbs for an easy dip that comes together in seconds.
Other recipes you’ll love
If you loved this main dish recipe, give these other great main dishes a try too!
Diner-Style Tuna Melt Sandwich
Turkey Club Melt Sandwich Recipe (Friendly’s SuperMelt Copycat)
Old-Fashioned Egg Salad (Simple & Classic)
Ham and Cheese Quesadilla
Ingredients
- 2 12 inch flour tortillas
- 1 tablespoon butter
- 1 1/2 cups shredded Monterey jack cheese
- coarse ground black pepper to taste
- granulated garlic to taste
- 2/3 cups diced ham
- 2/3 cups diced tomatoes drained
Instructions
- Butter one side of the tortilla. Place it butter-side down in a warm skillet over medium-low heat.
- Sprinkle the shredded Monterey Jack cheese evenly over the tortilla. Season with black pepper and granulated garlic to taste.
- Arrange the diced ham and diced tomato over one half of the tortilla.
- Cook until the underside is golden brown and the cheese has melted.
- Fold the empty half of the tortilla over the filling and gently press with a spatula.
- Transfer to a cutting board and let rest for 2 to 3 minutes. Slice into 4 wedges and serve warm.
Notes
- Any size flour tortilla will work, but a 12-inch burrito-style tortilla is easiest to fold and slices neatly into wedges.
- Monterey Jack melts beautifully, but cheddar, Colby Jack, mozzarella, provolone, or your favorite melting cheese can be substituted.
- Leftover baked ham, breakfast ham, or deli ham all work well in this recipe.
- Leftover quesadillas can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat to restore the crispy exterior.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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